Moroccan Recipe: Chicken Tagine with Preserved Lemon

Moroccan chicken tagine is a gently braised stew of chicken, warm spices, olives, and preserved lemon, served with its savory sauce. This one-pot version uses a Dutch oven or heavy pot, so you can make the dish without a special tagine; the slow simmer brings the flavors together while keeping the chicken tender.

Ingredients

8 bone-in, skin-on chicken thighs, about 2½ lb (1.13 kg)
1½ tsp (9 g) fine salt, divided, plus more to taste
½ tsp (1 g) ground black pepper
2 tbsp (30 ml) olive oil
2 medium yellow onions, thinly sliced, about 2 cups (300 g)
4 garlic cloves, finely chopped, about 12 g
1 tbsp (6 g) finely grated fresh ginger
2 tsp (4 g) ground cumin
1½ tsp (3 g) ground coriander
1 tsp (2 g) sweet paprika
½ tsp (1 g) ground turmeric
¼ tsp (0.5 g) ground cinnamon
1½ cups (355 ml) low-sodium chicken broth
1 cup (150 g) pitted green olives, such as Moroccan-style cracked olives
¼ cup (40 g) finely chopped preserved lemon rind, rinsed and pulp discarded
¼ cup (15 g) chopped fresh cilantro, plus extra for serving
2 tbsp (8 g) chopped fresh flat-leaf parsley
1 tbsp (15 ml) fresh lemon juice, optional

Instructions

Season the chicken. Pat the thighs dry with paper towels; dry skin browns more readily and helps prevent splattering. In a small bowl, combine the salt, black pepper, cumin, coriander, paprika, turmeric, and cinnamon. Rub the mixture over the chicken, including under the skin where practical. Set the thighs aside while you slice the onions and prepare the remaining ingredients. If you have time during prep, let the seasoned chicken stand at room temperature for no more than 20 minutes; this is optional, not a marinating requirement.
Brown the thighs. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Arrange the chicken skin-side down in one layer, working in batches if needed. Brown for 6 to 7 minutes, until the skin is golden, then turn and cook the other side for 3 minutes. The chicken will not be cooked through yet. Transfer it to a plate, leaving the rendered fat and oil in the pot. If the bottom looks very dry, add a teaspoon of oil; if there is an excessive pool of fat, spoon some out.
Soften the onions and aromatics. Reduce the heat to medium. Add the onions and cook for 7 to 8 minutes, stirring often and scraping up browned bits from the base of the pot. They should soften and turn translucent without becoming deeply browned. Stir in the garlic and ginger and cook for 1 minute, just until fragrant. If the garlic begins to darken, lower the heat so it does not turn bitter.
Build the braising sauce. Pour in about ¼ cup (60 ml) of the chicken broth and stir to loosen any remaining browned bits. Add the rest of the broth and return the chicken thighs to the pot, skin-side up. The liquid should come partway up the sides of the thighs rather than cover them completely. Bring it to a gentle simmer, then cover the pot and reduce the heat to low. Keep the liquid bubbling quietly; a hard boil can make the chicken cook unevenly and may cause the sauce to reduce too quickly.
Braise until safely cooked. Simmer covered for 40 to 45 minutes, turning the thighs once halfway through if they are not mostly surrounded by liquid. Check the thickest part of a thigh with an instant-read food thermometer, avoiding the bone. The USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). If a thigh has not reached that temperature, cover the pot and continue simmering in 5-minute increments, checking again. Thighs may become tender at a higher temperature, but do not rely on appearance alone to confirm safe cooking.
Add the olives and preserved lemon. Stir in the olives and chopped preserved lemon rind. If the preserved lemon is very salty, rinse it under cool water first; removing the pulp and using just the rind gives a bright citrus aroma without making the sauce overly sharp. Cover and simmer for 5 minutes so the olives warm through and their flavor mingles with the sauce. Stir in the cilantro and parsley, then taste the sauce before adding more salt. Add the optional fresh lemon juice only if you want a more pronounced tart finish.
Finish and serve. Spoon the onion sauce around the chicken and scatter extra cilantro over the top. For a crispier skin, transfer the cooked thighs to a plate and briefly broil them skin-side up, watching closely; this is optional and not needed for the recipe to work. Serve hot, with plenty of sauce and olives. The total cooking time is about 1 hour 10 minutes, but allow a little extra time if your thighs are unusually large or the simmer is slow to start.

Tips

Use preserved lemon for the characteristic flavor. Preserved lemons are lemons cured in salt and are often sold in jars at Middle Eastern or North African grocery stores. If you cannot find them, substitute 1 tablespoon (6 g) finely grated lemon zest and 1 tablespoon (15 ml) lemon juice. The substitute gives a fresh, sharper citrus note, but it will not have the mellow, salty complexity of preserved rind. Add the zest near the end rather than braising it for the full cooking time.
Choose a pot that holds the chicken in a snug layer. A 5- to 6-quart (4.7- to 5.7-liter) Dutch oven works well for eight thighs. If the pot is crowded, brown the chicken in batches; crowding traps steam and makes it harder to develop golden skin. A wide, heavy lidded sauté pan can also work if it has enough depth for the sauce.
Keep the simmer gentle and season late. Olives and preserved lemon both contribute salt, so use low-sodium broth and wait until the end to adjust the seasoning. If the sauce tastes too concentrated, add a splash of broth or water. If it tastes flat, first try a small amount of lemon juice rather than adding a lot of salt.
Do not discard the flavorful browned bits. Scrape the base of the pot as you add broth, but avoid scraping up any black, burnt patches, which can make the finished sauce bitter. If a few spices stick during the onion step, lower the heat and add a spoonful of broth to release them before they scorch.

Serving Suggestions

Serve the chicken and sauce with warm Moroccan bread, crusty bread, or couscous so there is something to soak up the onion-rich juices. Plain couscous is especially convenient: prepare it separately according to its package directions, then fluff it with a fork and spoon the chicken sauce over it. Rice or boiled potatoes also make a satisfying base, although they are not essential to the dish.

A simple side of sliced cucumber and tomato, dressed with lemon and a little olive oil, gives the meal a cool, fresh contrast. Roasted carrots, sautéed greens, or a lightly dressed leafy salad are other good choices. Put extra olives and chopped herbs on the table for anyone who wants a more pronounced briny or herbal finish. Since the stew is rich and savory, a side dish usually works best when it is simply seasoned rather than covered in another strong sauce.

Variations

Moroccan tagines have regional and family variations, so this is one home-cook-friendly version rather than a claim to a single definitive formula. For a sweeter profile, add ½ cup (75 g) dried apricots during the final 15 minutes of braising. They soften in the sauce and balance the olives with fruitiness. For a more savory variation, add 1 cup (165 g) drained chickpeas at the same time as the olives; they warm through in the last few minutes and make the sauce more substantial.

You can use boneless, skinless chicken thighs, but they cook faster and will not create the same depth from browning bones and skin. Begin checking them after about 20 minutes of covered simmering, and use a thermometer to confirm the required 165°F (74°C). Chicken drumsticks are another option; expect them to need a similar or slightly longer braise, depending on size. If using green olives that are already very salty, rinse them briefly and taste the sauce before seasoning.

For a little heat, add ¼ teaspoon (0.5 g) cayenne with the other spices, or pass harissa at the table so each person can adjust their serving. Harissa is a North African chile paste; it is available in jars, and a small pinch of chile flakes can stand in for it, though the result will lack harissa’s rounded chile-and-spice flavor. For a lighter citrus note, use less preserved lemon and finish with a little zest. Avoid adding a large amount of fresh lemon at the beginning, since prolonged cooking can dull its fragrance.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, dividing a large batch among shallow containers so it cools promptly. Store the chicken with its sauce in a covered container for 3 to 4 days in the refrigerator. The olives and preserved lemon continue to season the sauce as it sits, so taste before adding salt when you serve leftovers. For longer storage, freeze in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator for the most even reheating.

Reheat only the portion you plan to eat. Warm the chicken and sauce in a covered saucepan over medium-low heat, stirring the sauce occasionally and adding a splash of broth or water if it has thickened. You can also microwave it in a covered, microwave-safe dish, pausing to turn or stir the pieces for even heating. Reheat leftovers to 165°F (74°C), checking the thickest piece with a food thermometer. Avoid repeatedly cooling and reheating the entire pot, since that makes temperature control harder and can dry out the chicken.

Frequently Asked Questions

Do I need a traditional tagine to make this recipe?
No. A tagine is a cooking vessel with a shallow base and a cone-shaped lid, but a heavy Dutch oven or lidded pot works well for this stovetop braise. The important points are a snug fit, a lid that holds in steam, and low, steady heat. Follow the manufacturer’s directions if you do use a ceramic tagine, since some need gradual heating and may not be suitable for a direct flame.

Can I make this without preserved lemons?
Yes. Use finely grated lemon zest and a little fresh lemon juice as described in the tips. Add the zest near the end and taste before adding all the juice, because fresh lemon can make the sauce noticeably sharper. Preserved lemon is worth seeking out if you want its distinctive rounded, salty-citrus flavor, but the substitute still makes a pleasant chicken stew.

Can I prepare the chicken tagine ahead of time?
Yes. Cook it fully, cool it in shallow containers, and refrigerate it within 2 hours. It keeps for 3 to 4 days refrigerated. The next day, the sauce may taste more integrated, but the olives can also make it saltier, so adjust only after reheating. Reheat to 165°F (74°C), and add a splash of broth if the sauce has become thick.

Why is my sauce watery?
Some liquid is expected because this is a braise, but a loose sauce can be reduced after the chicken is cooked. Transfer the thighs to a covered plate to keep them warm, then simmer the sauce uncovered for a few minutes, stirring so the onions do not catch on the bottom. Return the chicken to the pot and check the seasoning. Do not reduce it so far that the sauce becomes overly salty.

Can I use chicken breasts instead of thighs?
You can, but breasts are leaner and can dry out during a long braise. Use bone-in breasts if available, add them after the onions and broth are simmering, and start checking their temperature earlier than you would for thighs. Cook poultry to 165°F (74°C) using a food thermometer. If the breasts reach that temperature before the sauce is ready, remove them temporarily and return them to the pot for the final few minutes.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).