North African Tagine: A Fragrant Chicken and Olive Stew

North African tagine is a gently simmered stew named for the conical-lidded cooking pot traditionally used across the region, with recipes varying by country and household. This version pairs chicken with warm spices, preserved lemon, green olives and tender vegetables; a heavy lidded pot makes it reliably at home, and couscous or bread catches the savory sauce.

Ingredients

2½ lb (1.13 kg) bone-in, skin-on chicken thighs, about 6 pieces
1½ tsp (9 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)
4 garlic cloves, finely chopped, about 4 tsp (12 g)
1 tsp (2 g) ground cumin
1 tsp (2 g) ground ginger
1 tsp (2 g) ground paprika
½ tsp (1 g) ground turmeric
¼ tsp (0.5 g) ground cinnamon
1½ cups (355 ml) low-sodium chicken broth
1 medium carrot, cut into ½-inch (1.25 cm) rounds, about 1 cup (130 g)
1 medium Yukon Gold potato, cut into 1-inch (2.5 cm) chunks, about 1½ cups (225 g)
1 preserved lemon, pulp removed and peel finely chopped, about ¼ cup (40 g), rinsed if very salty
¾ cup (110 g) pitted green olives, such as cracked or Moroccan-style olives
¼ cup (15 g) chopped fresh cilantro
2 tbsp (8 g) chopped fresh flat-leaf parsley
1 tbsp (15 ml) lemon juice, or to taste

Instructions

Pat the chicken dry. Season it on all sides with 1 teaspoon (6 g) of the salt and the black pepper. Slice the onions, chop the garlic and prepare the vegetables and herbs before heating the pot.
Warm the olive oil in a heavy Dutch oven or wide, heavy-bottomed pot over medium heat. Working in batches if needed, place the chicken skin-side down and brown for 6–8 minutes. Turn and brown the other side for 2 minutes. Transfer the pieces to a plate; they will finish cooking in the stew. Pour off all but about 1 tablespoon of fat if the pot has a lot.
Add the onions and cook over medium-low heat for 8–10 minutes, stirring often, until softened and lightly golden. Stir in the garlic, cumin, ginger, paprika, turmeric and cinnamon. Cook for 30 seconds, just until fragrant; avoid letting the garlic or spices scorch.
Pour in the broth and scrape up browned bits from the bottom. Add the carrot, potato, chopped preserved lemon and remaining ½ teaspoon (3 g) salt. Return the chicken to the pot skin-side up, along with any juices on the plate. Bring the liquid to a gentle simmer.
Cover, reduce the heat to low and simmer gently for 35 minutes. Keep the liquid at a quiet bubble rather than a hard boil, which can toughen the chicken and break up the vegetables. If the pot looks nearly dry, add a splash of water or broth.
Stir in the olives, cover again and simmer for 10–15 minutes, until the vegetables are tender and the chicken is cooked through. Check the thickest part of a thigh with a food thermometer, without touching bone: poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If necessary, continue simmering and check again.
Stir in the cilantro, parsley and lemon juice. Taste the sauce before adding more salt, since olives and preserved lemon are already salty. Rest the tagine off the heat, covered, for 5 minutes, then serve hot.

Tips

No tagine pot needed: A heavy Dutch oven with a tight lid works well. If using a traditional tagine, follow its manufacturer’s directions for heat and use a heat diffuser when recommended; sudden temperature changes can crack some ceramic pots.
Preserved lemon: Its peel gives a distinct salty, fermented citrus flavor. Find it in Middle Eastern or North African groceries; if unavailable, use the finely grated zest of one lemon and 1 tablespoon (15 ml) lemon juice. The substitute tastes brighter and less complex, so add it near the end rather than simmering it from the start.
Control the salt: Broth, olives and preserved lemon vary in saltiness. Use low-sodium broth, rinse very salty preserved lemon or olives, and adjust seasoning only after the stew has cooked.
Keep the simmer gentle: A low, steady simmer helps the chicken cook evenly and keeps the sauce from reducing too quickly. Do not rely on the cooking time alone; check chicken with a thermometer.

Serving Suggestions

Serve the stew in shallow bowls with its onions, vegetables and plenty of sauce. Steamed couscous is a familiar pairing; plain rice, warm flatbread or crusty bread also works well for soaking up the broth. For a simple side, offer a crisp cucumber and tomato salad or lightly dressed greens. Put extra chopped herbs and lemon wedges on the table so everyone can adjust the freshness to taste.

Variations

For a sweeter style, add ½ cup (75 g) dried apricots or prunes with the olives; this creates a fruitier, more rounded sauce. Chickpeas are another useful addition: stir in one drained 15-ounce (425 g) can during the last 15 minutes so they warm without turning mushy. For a meat-free version, replace the chicken with 2 cans (30 ounces/850 g total) drained chickpeas and use vegetable broth; add the chickpeas with the vegetables and simmer until the potato is tender. For a milder stew, omit the black pepper or reduce it, while keeping the warming spices.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in a covered, shallow container. They keep for 3–4 days in the refrigerator. Reheat only the portion you plan to eat in a covered saucepan over medium-low heat, adding a splash of broth or water if needed, until steaming throughout and at least 165°F (74°C); check with a food thermometer. You can also microwave it in a covered microwave-safe dish, stirring partway through and checking the temperature in several places. Freeze in airtight portions for up to 3 months for best quality; thaw overnight in the refrigerator and reheat to 165°F (74°C).

Frequently Asked Questions

What does “tagine” mean?
Tagine refers both to a North African stew and to the traditional vessel used to cook it. The vessel’s shallow base and conical lid are designed to circulate steam, but a lidded heavy pot can make a similar stew at home.

Can I make this tagine ahead?
Yes. Cook it through, cool and refrigerate it within 2 hours, then reheat gently to 165°F (74°C) before serving. The flavors often settle together after a day, though the vegetables may soften a little more during reheating.

Can I use boneless chicken?
Yes. Boneless thighs cook faster, so start checking them after about 20 minutes of covered simmering; the potatoes may still need longer. Check every piece reaches 165°F (74°C) with a food thermometer before serving.

What can I use instead of green olives?
Use pitted black olives for a softer, less briny flavor, or leave the olives out and add a little extra lemon juice at the end. The result will be less salty and less traditionally savory, so taste before adjusting the seasoning.

Is this recipe spicy?
It is warmly spiced, not hot: cumin, ginger, paprika, turmeric and cinnamon add aroma rather than chili heat. For a hotter version, serve harissa on the side so diners can add it to their own portions.

Do I need to brown the chicken?
Browning is not essential to cook the chicken safely, but it adds savory flavor and gives the finished sauce more depth. If skipping it, soften the onions in the oil and proceed with the spices and broth; still cook the chicken to 165°F (74°C).

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).