This easy Moroccan chicken tagine is a one-pot stew of tender chicken thighs, carrots, warm spices, green olives, and bright lemon. It takes inspiration from Moroccan tagines, with a stovetop method that works in an ordinary heavy pot and ingredients that are easy to find.
Ingredients
- 2 lb (900 g) boneless, skinless chicken thighs
- 1½ tsp (9 g) kosher salt, plus more to taste
- ½ tsp (1 g) ground black pepper
- 2 tbsp (30 ml) olive oil
- 1 large yellow onion, about 9 oz (250 g), thinly sliced
- 2 medium carrots, about 7 oz (200 g), peeled and cut into ½-inch (1 cm) pieces
- 3 garlic cloves, about 9 g, finely chopped
- 1 tsp (2 g) ground ginger
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) sweet paprika
- ½ tsp (1.5 g) ground turmeric
- ¼ tsp (0.5 g) ground cinnamon
- A small pinch of saffron, about 0.1 g, optional
- 1 tbsp (16 g) tomato paste
- 1½ cups (360 ml) low-sodium chicken broth
- ⅓ cup (55 g) chopped dried apricots
- ½ cup (75 g) pitted green olives, drained
- ¼ preserved lemon, rind and flesh finely chopped, or 1 tsp (2 g) finely grated lemon zest plus 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) chopped fresh cilantro or flat-leaf parsley, or a mix
Instructions
- Season the chicken. Pat the thighs dry with paper towels, then season them all over with the salt and black pepper. Set out and measure the spices, broth, and remaining ingredients before you begin cooking. This makes the short stovetop stages easier to manage.
- Brown the chicken. Warm the olive oil in a heavy Dutch oven or deep skillet over medium-high heat. Working in batches so the pieces are not crowded, brown the thighs for about 2 to 3 minutes per side, roughly 10 minutes total. They do not need to cook through yet. Transfer them to a plate. If the pot looks dry between batches, add a small drizzle of oil.
- Soften the vegetables. Lower the heat to medium. Add the sliced onion and carrots to the pot and cook for 8 minutes, stirring now and then and scraping up browned bits. The onion should soften, but it does not need to turn deeply brown. Stir in the garlic, ginger, cumin, paprika, turmeric, cinnamon, and optional saffron; cook for 1 minute, just until fragrant. Avoid letting the garlic or spices scorch.
- Build the sauce. Stir in the tomato paste and cook for about 30 seconds. Pour in the broth and scrape the bottom of the pot to loosen any browned pieces. Add the dried apricots and return the chicken and any juices on the plate to the pot. Arrange the thighs in a mostly even layer, then bring the liquid to a gentle simmer.
- Simmer until tender. Cover the pot, reduce the heat to low, and simmer gently for 27 minutes. Keep the liquid at a quiet bubble rather than a rapid boil, which can make chicken tougher and cause the sauce to reduce too quickly. Turn the thighs once if they are not mostly submerged. Check the thickest part of a thigh with a food thermometer: the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). If needed, continue simmering and check again after a few minutes.
- Add the olives and lemon. Stir in the olives and chopped preserved lemon, then simmer uncovered for 5 minutes so their flavor can blend into the sauce. If using fresh lemon instead, add the zest and juice now. Taste the sauce before adding more salt; olives and preserved lemon can be quite salty.
- Rest and finish. Turn off the heat and leave the tagine to stand for 4 minutes. Sprinkle with cilantro or parsley and serve hot, spooning the vegetables and sauce over the chicken.
Tips
- Choose the right pot. A Dutch oven or heavy, deep skillet with a lid holds heat steadily and gives the chicken room to simmer. If your skillet is shallow or does not have a lid, cover it snugly with foil; check occasionally to make sure the sauce is not boiling dry.
- Keep the browning gentle and brief. Browning adds flavor, but the chicken will finish cooking in the sauce. If the fond on the bottom starts turning black, lower the heat before adding the onion. Blackened bits can make the finished sauce bitter.
- Adjust the salt after the olives go in. Preserved lemons and olives vary in saltiness. Use low-sodium broth, then taste the sauce at the end and season only if it needs it.
- Make a practical preserved-lemon swap. Preserved lemon has a distinctive salty, fermented citrus flavor and is sold in many larger grocery stores or specialty markets. Lemon zest and juice provide fresh brightness but not the same savory depth; start with the listed amount and add more juice only after tasting.
Serving Suggestions
Serve the chicken and plenty of sauce over couscous, which catches the juices and makes this a filling meal. For four portions, prepare about 1 cup (170 g) dry couscous according to its package directions; plain couscous works well, or fold in chopped herbs and a little olive oil. Rice, warm flatbread, or crusty bread are also good choices if that is what you have on hand.
Add a simple green salad, sliced cucumber and tomato, or steamed green beans to bring a fresh contrast to the rich, spiced sauce. If you are serving bread, put it out alongside the pot so diners can scoop up the apricots, olives, and last of the broth. A squeeze of lemon at the table is useful for anyone who likes a sharper finish.
Variations
Use bone-in thighs: They work well and bring extra flavor, but need a longer simmer than boneless thighs. Check that the thickest part reaches 165°F (74°C), and allow extra cooking time as needed. Keep the lid on and add a splash of broth if the sauce gets too thick before the meat is done.
Make it vegetarian: Replace the chicken with two drained cans of chickpeas, about 3 cups (510 g), and use vegetable broth. Cook the onion, carrots, garlic, and spices as directed, then simmer the chickpeas in the sauce until the carrots are tender, about 20 to 25 minutes. Add the olives and lemon at the end. The result is a hearty spiced stew rather than a chicken tagine.
Change the fruit or vegetables: Dried apricots give the sauce a mild sweetness. Chopped prunes or raisins can replace them in the same quantity, with a slightly different sweetness and texture. You can also add a small, peeled sweet potato cut into pieces; check for tenderness before serving and add broth if the pot becomes too thick.
Adjust the spice profile: The listed spices make a fragrant but not hot sauce. For gentle heat, add a pinch of cayenne with the other spices. If you have ras el hanout, a Moroccan spice blend, you can use 1½ teaspoons (about 4 g) in place of the ginger, cumin, paprika, turmeric, and cinnamon. Blends differ, so check whether yours already contains salt and season the finished dish to taste.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, in a shallow airtight container. The chicken and sauce keep for 3 to 4 days in the refrigerator. For longer storage, freeze portions in freezer-safe containers for up to 3 months for best quality; thaw overnight in the refrigerator before reheating. The sauce may thicken as it cools, which is normal.
Reheat a portion gently in a covered saucepan over medium-low heat, stirring occasionally and adding a splash of broth or water if needed. You can also microwave it in a covered, microwave-safe dish, stirring halfway through. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Heat only the amount you plan to eat, rather than repeatedly warming and cooling the whole batch.
Frequently Asked Questions
Do I need a tagine pot?
No. A tagine is a traditional cooking vessel, but a heavy lidded Dutch oven or deep skillet works for this stovetop version. The important points are a close-fitting lid and gentle heat so the chicken cooks evenly in the sauce.
Is this dish spicy?
It is warmly spiced rather than hot. Ginger, cumin, paprika, turmeric, and cinnamon add aroma and depth without chili heat. Add a pinch of cayenne if you want a little warmth, or leave it out for a mild family meal.
Can I make it ahead?
Yes. Cook it fully, cool it promptly, and refrigerate it within 2 hours. Reheat gently the next day to 165°F (74°C). The sauce may taste even more blended after resting, though you can brighten it with a little fresh lemon just before serving.
What if I cannot find preserved lemon?
Use lemon zest and juice as listed in the ingredients. Fresh lemon gives a clean citrus note but lacks the salty, mellow flavor of preserved lemon. Taste before adding extra salt, especially if the olives are brined.
Can I use chicken breast instead of thighs?
Yes, but breast meat is leaner and can dry out if simmered too long. Use pieces of similar thickness, begin checking early, and remove each piece as soon as its thickest part reaches 165°F (74°C). Return it to the sauce at the end if needed to warm through.
What should the sauce look like?
It should be savory and spoonable, not as thick as a paste or as watery as soup. If it seems thin once the chicken is cooked, simmer the pot uncovered for a few minutes. If it gets too concentrated, stir in a small splash of broth or water.
Related
- Moroccan Recipe: 3-Ingredient Orange Salad
- Moroccan Food: Chicken Tagine with Olives and Lemon
- Moroccan Soup Recipe: Harira with Lentils and Chickpeas
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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