Moroccan chicken stew, often called chicken tagine, is a gently simmered dish of chicken, warm spices, vegetables, chickpeas, olives, and preserved lemon. It is traditionally cooked in a tagine, a shallow pot topped with a conical lid; this version gives you clear stovetop directions and includes a Dutch oven option, too.
Ingredients
- 2 1/2 lb (1.13 kg) bone-in, skinless chicken thighs, about 6 pieces
- 1 1/4 tsp (7 g) fine salt, divided, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil
- 1 large yellow onion, about 1 1/2 cups (180 g), thinly sliced
- 2 medium carrots, about 1 1/2 cups (200 g), cut into 1/2-inch (1 cm) pieces
- 4 garlic cloves (12 g), finely chopped
- 1 tbsp (6 g) finely grated fresh ginger
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) sweet paprika
- 1/2 tsp (1 g) ground turmeric
- 1/4 tsp (0.5 g) ground cinnamon
- 1/8 tsp (0.3 g) cayenne pepper, or less for a mild stew
- 1 1/2 cups (360 ml) low-sodium chicken stock
- 1 (15 oz/425 g) can chickpeas, drained and rinsed, about 1 1/2 cups (250 g)
- 1/2 cup (75 g) pitted green olives, whole or halved
- 1/4 preserved lemon, about 1 oz (30 g), pulp removed and peel finely chopped
- 2 tbsp (8 g) chopped fresh cilantro
- 2 tbsp (8 g) chopped fresh flat-leaf parsley
- 1 tbsp (15 ml) lemon juice, or to taste
Instructions
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Pat the chicken dry with paper towels and season it on all sides with about 1 teaspoon of the salt and the black pepper. Prepare the onion, carrots, garlic, ginger, and herbs before you start cooking. If your tagine is new, check its care instructions first; some clay tagines need soaking or gradual heating, and not every model is safe on a stovetop burner. For an oven-safe tagine that is not approved for direct flame, use the oven directions supplied by its maker or cook in a heavy Dutch oven instead.
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Set a stovetop-safe tagine base over a heat diffuser on low to medium-low heat, or set a Dutch oven over medium heat. Add the olive oil and warm it for about 2 minutes. Brown the chicken in a single layer, working in batches if needed, for about 5 minutes on the first side and 5 minutes on the second. The pieces do not need to cook through yet. Transfer them to a plate; if the pot looks very dry, add a small splash of stock rather than more oil.
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Add the onion and carrots to the pot and cook for 6 minutes, stirring now and then, until the onion begins to soften. Stir in the garlic, ginger, cumin, coriander, paprika, turmeric, cinnamon, cayenne, and the remaining 1/4 teaspoon salt. Cook for 2 minutes, stirring so the spices become fragrant without scorching. Pour in the chicken stock and scrape up the browned bits from the bottom of the pot.
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Nestle the chicken pieces back into the pot, along with any juices on the plate. Arrange the thighs in one layer if possible, then cover with the conical lid or Dutch oven lid. Bring the liquid just to a gentle simmer, then lower the heat so it bubbles slowly rather than boiling hard. Cook covered for 40 minutes. The lid helps condensation fall back into the stew, so resist lifting it repeatedly; check once if you need to make sure the simmer is gentle.
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Uncover and add the drained chickpeas, olives, and chopped preserved lemon peel. Stir gently around the chicken so you do not break up the pieces. Cover again and simmer for 10 minutes, until the carrots are tender and the flavors have mingled. Check the thickest part of a thigh with a food thermometer without touching the bone: USDA FSIS says chicken must reach a safe minimum internal temperature of 165°F (74°C). If it has not reached that temperature, cover and cook for another 5 minutes, then check again.
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Turn off the heat and stir in the cilantro, parsley, and lemon juice. Taste the broth before adding more salt; preserved lemon and olives can make it quite salty. If you want a thicker sauce, transfer the chicken briefly to a plate and simmer the uncovered liquid for a few minutes, then return the chicken. Let the stew sit covered for 5 minutes before serving so the juices settle and the hot broth is easier to ladle.
Tips
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Use gentle, steady heat. Clay tagines can crack if heated too quickly or placed on a burner they are not designed for. A heat diffuser spreads stovetop heat, while a heavy Dutch oven is a dependable substitute if you are unsure about your pot. Follow the cookware maker’s instructions rather than assuming every conical-lid vessel works the same way.
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Keep the liquid at a simmer. A hard boil can make chicken tough and cause the bottom to catch, especially in a clay pot. The stew should show occasional small bubbles, not a rolling boil. If it looks dry before the chicken is tender, add stock 2 tablespoons (30 ml) at a time.
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Adjust for preserved lemon. Preserved lemons are a traditional, deeply savory ingredient, but they can be difficult to find. For this recipe, replace the chopped peel with 1 teaspoon (2 g) finely grated lemon zest and an extra 1 teaspoon (5 ml) lemon juice; the result will be brighter and less salty, but will not have quite the same fermented flavor. Reduce added salt if your olives or stock are salty.
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Brown in batches. Crowding the pot steams the chicken instead of browning it. If the thighs do not fit with a little space between them, brown them in two rounds and return them all to the pot for the simmer.
Serving Suggestions
Spoon the stew and its sauce over couscous, which is a classic partner for Moroccan-style tagines. For a simple approach, use 1 cup (170 g) dry couscous and follow the package directions while the stew finishes; fluff it with a fork before serving. Warm flatbread or crusty bread also works well for catching the broth. You can serve the stew with steamed rice or boiled potatoes if those are more convenient, though they make the meal feel different from the usual couscous pairing.
Set out extra chopped cilantro or parsley and lemon wedges for anyone who wants a fresher finish. A crisp salad of cucumber, tomato, and herbs balances the stew’s rich, savory sauce. Since the olives and preserved lemon bring plenty of salty, tangy flavor, keep side dishes simply seasoned and let each person add more lemon at the table.
Variations
Moroccan tagines have many regional and family variations; there is no single version that represents every cook. For a sweeter, fruit-forward direction, add 1/2 cup (75 g) dried apricots or 1/3 cup (50 g) raisins with the chickpeas. The fruit softens into the sauce and makes the dish sweeter, so keep the lemon juice to taste. A small handful of toasted sliced almonds can be scattered over the finished stew for crunch.
For a meat-free version, omit the chicken and use 2 cans (30 oz/850 g) of drained chickpeas, 1 extra carrot, and 1 small zucchini cut into pieces. Add the chickpeas with the stock and simmer the vegetables until tender, about 25 to 30 minutes, adding the zucchini for the final 12 minutes. The stew will be less rich, so use vegetable stock and finish with a little olive oil if desired. You can also use boneless chicken thighs; they cook faster, so begin checking their temperature after about 25 minutes of covered simmering and avoid cooking them longer than necessary.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, in a shallow airtight container. The stew keeps for 3 to 4 days in the refrigerator. The flavors often deepen by the next day, though the chicken may absorb some of the broth as it sits. If the sauce seems thick after chilling, loosen it with a splash of water or stock during reheating.
For longer storage, freeze the cooled stew in airtight, freezer-safe containers for up to 3 months for best quality. Thaw it overnight in the refrigerator. Reheat only the portion you plan to eat in a covered saucepan over medium-low heat, stirring gently and adding a little liquid if needed; leftovers should reach 165°F (74°C) throughout. You can also reheat a serving in the microwave, stirring partway through and checking the temperature in several spots. Avoid leaving cooked stew at room temperature for more than 2 hours.
Frequently Asked Questions
Do I need a traditional tagine pot?
No. A heavy Dutch oven with a tight-fitting lid cooks this stew well. The conical lid encourages condensation to return to the dish, but careful low-heat cooking in a covered pot also keeps the chicken moist. If you do use a tagine, make sure the base is suitable for your heat source.
Can I use boneless chicken thighs or chicken breast?
Boneless thighs are a convenient substitute and generally need less time; check them early with a thermometer and cook to 165°F (74°C). Chicken breast can dry out during a long braise, so add it later in the cooking process and check the thickest section for the same safe temperature. Bone-in thighs give the broth more flavor and are more forgiving if the simmer runs a little long.
What if I do not have preserved lemon?
Use the lemon zest and juice substitution in the tips. It supplies citrus fragrance and acidity, but it will taste fresher and less complex than preserved lemon. Start with the smaller amount of added salt, taste at the end, and adjust only after the olives and lemon are in the pot.
Can I make the stew ahead?
Yes. Cook it fully, cool it promptly, and refrigerate it in a shallow container within 2 hours. Reheat it gently the next day to 165°F (74°C) throughout. If you are planning ahead for guests, chop the vegetables and measure the spices earlier, then cook the chicken close to serving time for the best texture.
Why is my sauce watery?
Some chicken releases more liquid than others, and a tagine’s lid traps moisture. Once the chicken is cooked, move it to a plate and simmer the sauce uncovered until it reaches the consistency you like. Return the chicken to the pot briefly to warm it through, taking care not to let the sauce boil vigorously.
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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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