North African chicken tagine is a slow-simmered stew of tender chicken, warm spices, olives, and preserved lemon, usually served with bread or couscous. This stovetop version uses a heavy, lidded pot in place of a traditional tagine, and balances savory, fragrant sauce with bright citrus; regional and family versions vary.
Ingredients
- 2 lb (900 g) bone-in, skin-on chicken thighs, about 4 pieces
- 1 tsp (6 g) fine salt, divided, plus more to taste
- ½ tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil
- 2 medium yellow onions, thinly sliced, about 3 cups (330 g)
- 3 garlic cloves, finely chopped, about 1 tbsp (9 g)
- 1 tsp (2 g) ground ginger
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground paprika
- ½ tsp (1 g) ground turmeric
- ¼ tsp (0.5 g) ground cinnamon
- 1 cup (240 ml) low-sodium chicken broth or water
- 1 tbsp (15 ml) lemon juice
- 1 small preserved lemon, about 2 oz (55 g), rinsed; pulp removed and peel finely chopped
- ½ cup (75 g) pitted green olives, such as cracked or Spanish-style olives
- 2 tbsp (8 g) chopped fresh cilantro
- 2 tbsp (8 g) chopped fresh flat-leaf parsley
Instructions
- Pat the chicken dry. Season all over with about ¾ tsp of the salt and the black pepper. Set a heavy Dutch oven or other lidded pot over medium heat and add the olive oil.
- When the oil shimmers, place the chicken skin-side down in the pot. Brown in batches if needed, without crowding, for 6–8 minutes, until the skin is deeply golden. Turn and brown the other side for 2 minutes. Transfer the chicken to a plate; it will finish cooking later.
- Pour off all but about 1 tablespoon of fat from the pot, leaving the browned bits. Add the onions and cook over medium-low heat for 8–10 minutes, stirring occasionally, until soft and lightly golden. Add the garlic, ginger, cumin, paprika, turmeric, cinnamon, remaining salt, and a splash of broth. Stir for 30 seconds, just until fragrant.
- Pour in the remaining broth and lemon juice, scraping the bottom of the pot to release the browned bits. Return the chicken skin-side up, along with any juices on the plate. Bring the liquid to a gentle simmer, then cover and cook on low for 35 minutes. Keep the simmer gentle; a hard boil can toughen the meat and reduce the sauce too quickly.
- Stir in the chopped preserved lemon peel and olives. Cover and simmer for another 10–15 minutes, until the chicken is tender and an instant-read thermometer inserted into the thickest part of a thigh without touching bone reads 165°F (74°C). This is the USDA FSIS safe minimum temperature for poultry.
- Uncover and simmer for a few minutes if you want a thicker sauce. Taste and adjust salt or lemon juice; olives and preserved lemon can make the dish salty, so season gradually. Stir in the cilantro and parsley, or scatter them over the top, and serve hot.
Tips
- Brown the chicken in batches if the pot is crowded. Good browning builds flavor; steaming the pieces in an overcrowded pot will not give the same result.
- Preserved lemon is salted and fermented, so rinse it and use the peel rather than the intensely salty pulp. If you cannot find it, use 1 tbsp (15 ml) lemon zest plus 1 tbsp (15 ml) lemon juice; the result will be fresher and less complex, so add salt carefully.
- For a milder, less salty finish, use low-sodium broth and rinse the olives. Add extra salt only after the sauce has simmered with them.
- Use a heavy pot with a well-fitting lid and keep the heat low enough for occasional bubbles. If the sauce gets too thick before the chicken is done, add broth or water 2 tbsp (30 ml) at a time.
Serving Suggestions
Spoon the chicken, onions, olives, and sauce over couscous, rice, or warm flatbread. Moroccan-style couscous is a familiar pairing, while crusty bread is useful for catching the sauce. Add a simple cucumber and tomato salad or lightly dressed greens for a fresh contrast. A small bowl of extra olives or lemon wedges lets diners adjust the salty, tart flavors at the table.
Variations
For a sweeter, fruit-studded version, add ½ cup (75 g) pitted green olives and ½ cup (80 g) dried apricots during the last 15 minutes; the fruit will soften and lend a gentle sweetness. To add vegetables, tuck 2 medium carrots, cut into thick diagonal pieces, into the pot when you return the chicken. For boneless, skinless thighs, use about 1½ lb (680 g), brown briefly, and begin checking for 165°F (74°C) after 25 minutes of covered simmering; they cook faster and make a less rich sauce. You can also replace cilantro with extra parsley if its flavor is not to your taste.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a shallow, covered container. They keep for 3–4 days in the refrigerator. Reheat only the amount you plan to eat in a covered saucepan over low heat, adding a splash of broth or water if the sauce has thickened; stir occasionally and heat leftovers to 165°F (74°C). You can also reheat portions in a microwave, stirring partway through and checking the temperature in several places. For longer storage, freeze in an airtight container for up to 3 months and thaw in the refrigerator before reheating.
Frequently Asked Questions
Do I need a tagine pot?
No. A heavy Dutch oven or lidded pot works well on the stovetop. A traditional tagine has a distinctive shape and is used in varied ways; follow the maker’s directions if cooking with one, especially for stovetop use.
Can I use chicken breasts?
Yes, but breasts are leaner and can dry out during a long simmer. Use bone-in breasts if possible and start checking the thickest part for 165°F (74°C) after about 25 minutes of covered cooking. Remove them as soon as they reach the safe temperature.
What can I use instead of preserved lemon?
Use lemon zest and juice as suggested in the tips. Fresh lemon gives a bright, clean citrus flavor, but it will not reproduce the salty, mellow character of preserved lemon.
Can I make this ahead?
Yes. Cook the tagine fully, cool it promptly, and refrigerate it within 2 hours. Reheat gently until it reaches 165°F (74°C); the flavors often meld during storage, though the chicken skin will no longer be crisp.
How can I tell when the chicken is done?
Check the thickest part of each thigh with an instant-read thermometer, avoiding the bone. Chicken is safe at 165°F (74°C); tenderness is a useful texture cue but does not replace checking the temperature.
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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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