A Moroccan-style tagine is a gently simmered stew, traditionally cooked in a distinctive clay pot, with meat or vegetables, warm spices, and often fruit or olives. This practical slow-cooker version uses chicken thighs, preserved lemon, and green olives for a savory, fragrant meal; regional and family versions vary widely.
Ingredients
- 2½ lb (1.13 kg) bone-in, skin-on chicken thighs, about 6 pieces
- 1½ tsp (9 g) kosher salt, divided, plus more to taste
- ½ tsp (1 g) black pepper
- 2 tbsp (30 ml) olive oil
- 2 medium yellow onions, thinly sliced, about 3 cups (450 g)
- 4 garlic cloves, finely chopped, about 1 tbsp (15 g)
- 2 tsp (4 g) ground cumin
- 1½ tsp (3 g) ground ginger
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) sweet paprika
- ¼ tsp (0.5 g) ground cinnamon
- 1 cup (240 ml) low-sodium chicken broth
- 1 tbsp (15 ml) honey
- 1 cinnamon stick, about 3 inches (7.5 cm)
- 1 cup (150 g) pitted green olives, drained
- 1 preserved lemon, about 2 oz (55 g), pulp removed and rind rinsed and thinly sliced
- ½ cup (75 g) dried apricots, halved
- 2 tbsp (8 g) chopped fresh cilantro
- 2 tbsp (8 g) chopped fresh flat-leaf parsley
- 1 tbsp (15 ml) fresh lemon juice, or to taste
Instructions
- Prepare the chicken. Pat the thighs dry and season all over with 1 teaspoon (6 g) of the salt and the pepper. Trimming excess skin is optional; leaving it on adds flavor, though it will not become crisp in the slow cooker.
- Brown the chicken. Heat the olive oil in a large skillet over medium-high heat. Working in batches if needed, brown the thighs skin-side down for 5–7 minutes, then turn and brown the other side for 2 minutes. Transfer to a plate. Pour off all but about 1 tablespoon (15 ml) of fat from the skillet.
- Soften the aromatics. Add the onions to the skillet and cook for 5 minutes, stirring and scraping up browned bits. Stir in the garlic, cumin, ginger, turmeric, paprika, cinnamon, and remaining ½ teaspoon (3 g) salt. Cook for 30 seconds, just until fragrant. Transfer the onion mixture to the slow cooker.
- Build the sauce. Pour the broth into the skillet and stir to loosen any browned bits. Stir in the honey, then pour the liquid into the slow cooker. Add the cinnamon stick, olives, preserved lemon rind, and apricots. Arrange the chicken on top, skin-side up. Avoid adding extra liquid: the chicken and onions release moisture as they cook.
- Slow-cook until tender. Cover and cook on LOW for 4 hours, or until the chicken is tender and cooked through. Check the thickest part of each thigh with a food thermometer, without touching bone: USDA FSIS safe minimum temperature for poultry is 165°F (74°C). If the chicken has not reached that temperature, continue cooking and check again. Slow-cooker temperatures vary, so use the thermometer rather than appearance alone.
- Finish and serve. Remove the cinnamon stick. If the sauce seems thin, transfer it to a saucepan and simmer uncovered for 5–10 minutes, or serve it as is for a more brothy stew. Stir in the cilantro, parsley, and lemon juice. Taste and adjust salt and lemon; preserved lemons and olives can be quite salty. Serve hot.
Tips
- Use a suitable slow cooker. A 5- to 6-quart (4.7- to 5.7-liter) cooker gives the chicken room to sit in a single layer. If your cooker is much smaller, halve the recipe rather than packing it tightly.
- Preserved lemon has no exact substitute. It contributes a salty, fermented citrus flavor. If unavailable, use 1 tablespoon (15 g) finely grated lemon zest and 1 tablespoon (15 ml) lemon juice, then add salt carefully; the result will taste fresher and less complex.
- Do not skip browning if you have time. It deepens the flavor and colors the chicken, but the dish can be cooked without this step. Remove the skin before serving if you prefer not to eat the soft, braised skin.
- Keep the lid on. Each lift releases heat and can extend cooking. Check for doneness near the end, not repeatedly throughout the cooking time.
Serving Suggestions
Spoon the chicken, fruit, olives, and plenty of sauce over couscous, which is a common accompaniment, or serve with rice, warm flatbread, or crusty bread. A simple cucumber and tomato salad or steamed green vegetables add freshness. Put extra chopped herbs and lemon wedges on the table so everyone can adjust the brightness of their serving.
Variations
For a less sweet version, omit the apricots or replace them with ½ cup (75 g) chopped carrots. For a more pronounced fruit note, use ½ cup (75 g) dried prunes instead. Bone-in lamb shoulder pieces can replace chicken, but they need a longer cook and should be checked for tenderness; cooking time depends on the cut and slow cooker. For a vegetarian adaptation, use 2 cans (about 3 cups or 510 g drained) chickpeas, 2 cups (300 g) diced carrots, and 1 cup (150 g) diced squash, and cook on LOW for about 5–6 hours until the vegetables are tender. Use vegetable broth and adjust the liquid as needed.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in shallow, covered containers. Keep for 3–4 days in the refrigerator, or freeze in airtight portions for up to 3 months for best quality. Thaw frozen portions in the refrigerator. Reheat gently in a covered saucepan with a splash of broth or water, stirring occasionally, or microwave in a covered, microwave-safe dish. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer; do not use a slow cooker to reheat them.
Frequently Asked Questions
Can I cook this on HIGH?
Yes. Cook on HIGH for about 2–2½ hours, checking the chicken with a food thermometer and continuing if needed until it reaches 165°F (74°C). Slow cookers differ, so the temperature and tenderness matter more than the estimated time.
Can I use boneless chicken thighs?
Yes. Use about 2 lb (900 g) boneless thighs. They may cook faster than bone-in pieces, so begin checking around 3 hours on LOW and remove them once they reach 165°F (74°C).
Should I put the chicken skin-side up or down?
Place it skin-side up so it is easy to lift out and the sauce can circulate underneath. Slow cooking will not crisp the skin. For crisp skin, transfer cooked thighs to a baking sheet and broil briefly, watching closely; the sauce itself does not need broiling.
Do I need to soak preserved lemon first?
Usually not. Rinse the rind to remove excess brine, discard the pulp, and slice the rind thinly. If the lemon tastes especially salty, rinse it more thoroughly and reduce added salt in the recipe.
Can I assemble the ingredients the night before?
You can brown the chicken and prepare the onion mixture ahead, then refrigerate them separately in covered containers. Start cooking within 24 hours. For food safety, do not leave raw chicken or cooked ingredients at room temperature longer than 2 hours, and do not place a cold crock insert into a hot cooker unless its manufacturer says it is safe.
Why is my tagine watery?
Chicken and onions release liquid, and slow cookers trap steam. Simmer the finished sauce uncovered in a saucepan until it reaches the consistency you like. Avoid adding extra broth at the start unless your cooker’s instructions require it.
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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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