Moroccan chicken tagine is a stovetop braise of chicken, warm spices, olives, and preserved lemon, served with bread or couscous to catch its savory sauce. This approachable version uses a Dutch oven, so you can enjoy the layered, gently tangy flavors without special cookware.
Ingredients
- 2½ lb (1.1 kg) bone-in, skin-on chicken thighs, about 4 pieces
- 1 tbsp (15 ml) olive oil
- 1 medium yellow onion, finely chopped, about 1 cup (200 g)
- 4 garlic cloves, finely chopped, about 12 g
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) sweet paprika
- ½ tsp (1.5 g) ground turmeric
- ½ tsp (1 g) ground cinnamon
- 1 tsp (2 g) ras el hanout
- ½ tsp (1 g) freshly ground black pepper
- ¾ tsp (4 g) fine salt, plus more to taste
- 1 cup (240 ml) low-sodium chicken stock or water
- ¾ cup (110 g) pitted green olives, such as Moroccan or Spanish-style olives
- ¼ cup (35 g) finely chopped preserved lemon peel, rinsed if very salty
- ¼ cup (10 g) chopped fresh cilantro leaves and tender stems
- 1 tbsp (15 ml) fresh lemon juice, optional
Instructions
- Prepare the chicken and aromatics. Pat the chicken thighs dry with paper towels; dry skin browns better and is less likely to spit in the pan. Chop the onion, garlic, and preserved lemon, and measure the spices before heating the pot. If the thighs are especially large, check that they will sit in a single layer during the simmer. Leave the skin on for flavor, even though it will soften once covered.
- Brown the chicken, 12 minutes. Heat the olive oil in a heavy Dutch oven over medium heat. Arrange the thighs skin-side down in the pot, working in batches if needed so they are not crowded. Brown for about 6 minutes, turn, and brown the other side for about 2 minutes; repeat with another batch if necessary. Transfer the chicken to a plate. It does not need to be cooked through at this stage. If the pot has more than a thin film of fat, spoon some out, leaving about 1 tablespoon behind.
- Soften the onion and bloom the spices, 8 minutes. Add the onion to the pot and cook for 5 minutes, stirring and scraping up the browned bits. Stir in the garlic, cumin, paprika, turmeric, cinnamon, ras el hanout, pepper, and salt. Cook for 1 minute, just until fragrant; if the spices begin sticking or darkening, lower the heat and add a splash of stock. This brief cooking opens up the spices without scorching them.
- Braise the chicken, 45 minutes. Pour in the stock and stir to loosen anything stuck to the bottom. Return the thighs to the pot skin-side up, along with any juices on the plate. Bring the liquid to a gentle simmer, cover, and reduce the heat to low. Simmer for 40 minutes, then check that the liquid is gently bubbling rather than boiling hard. Continue for about 5 minutes, or until the thickest part of each thigh reaches 165°F (74°C) on a food thermometer; USDA FSIS lists 165°F (74°C) as the safe minimum internal temperature for poultry. Avoid touching the bone with the thermometer probe.
- Add the olives and lemon, 5 minutes. Stir the olives and preserved lemon into the sauce around the chicken. Cover and simmer for 5 minutes so their flavor spreads through the braising liquid. Taste a little sauce before adding more salt: olives and preserved lemon can both be quite salty. Stir in the cilantro and optional lemon juice, then serve the chicken with plenty of sauce.
Tips
- Keep the salt in check. Preserved lemon and olives vary in saltiness. Rinse the chopped preserved lemon if it tastes intensely salty, use low-sodium stock, and season cautiously until the sauce is finished. You can always add a pinch at the table, but it is harder to correct an overly salty braise.
- Use a substitute if needed. Preserved lemon gives the dish a mellow, fermented citrus flavor. If you cannot find it, use 1 teaspoon (2 g) finely grated lemon zest plus 1 tablespoon (15 ml) lemon juice. The result will taste brighter and less rounded, but it still makes a good sauce. Ras el hanout is a Moroccan spice blend; if it is unavailable, use an additional ¼ teaspoon (0.5 g) each of cumin and paprika. The blend’s more complex, shop-specific aroma will be less pronounced.
- Do not rush the browning. Patting the chicken dry and leaving space between pieces helps the skin color instead of steaming. If the pot is small, brown in batches. The browned bits on the bottom are useful flavor; loosen them with stock rather than scraping them away before the onion has softened.
- Choose the right pot and heat. A heavy, lidded Dutch oven holds steady low heat. A traditional tagine can also work, but follow its manufacturer’s heat guidance and use a heat diffuser if required; some tagines should not go directly over a strong burner. Keep the braise at a gentle simmer so the chicken stays moist and the sauce does not reduce too quickly.
Serving Suggestions
Serve the chicken hot with its olives, preserved lemon, onion, and sauce spooned over the top. Moroccan khobz or another sturdy flatbread is handy for scooping up the juices. Couscous is another natural companion: prepare plain couscous according to its package directions, fluff it with a fork, and serve the tagine over or alongside it. Rice or boiled potatoes also work if that is what you have on hand, though they are less traditional pairings.
For a fuller meal, add a simple salad of tomato, cucumber, and herbs, or serve cooked carrots or green beans on the side. Keep side dishes lightly seasoned so they do not compete with the tagine’s olives and citrus. Put extra cilantro and lemon wedges on the table, and let each person add them to taste. If serving family-style, use a shallow warm platter and spoon the sauce around the chicken so the browned pieces remain visible.
Variations
Make it with boneless thighs. Use 2 lb (900 g) boneless, skinless chicken thighs. Brown them in batches, then begin checking for 165°F (74°C) after about 25 minutes of covered simmering; smaller pieces may finish sooner than bone-in thighs. The sauce may be a little less rich, so keep the lid on and avoid simmering longer than necessary.
Add dried fruit. For a sweet-savory version, stir in ¼ cup (40 g) chopped dried apricots or golden raisins with the olives. Their sweetness balances the briny ingredients, so taste before adding lemon juice. Some Moroccan-style braises include fruit and others do not; this is a variation rather than a required ingredient.
Use chickpeas for a heartier sauce. Stir in 1 cup (165 g) drained, rinsed cooked chickpeas when you add the olives. They will warm through during the final 5 minutes and absorb some of the spiced sauce. This is an easy way to stretch the meal, although it does not replace the chicken in this recipe.
Adjust the spice blend. Ras el hanout blends differ, and some are more peppery or floral than others. Start with the stated amount and add a little more next time if you want a more pronounced spice flavor. For mild heat, leave out any chili in your blend; for more warmth, add ¼ teaspoon (0.5 g) cayenne with the other spices. The dish should be aromatic, not necessarily hot.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a shallow, airtight container. Store the chicken and sauce together so the meat stays moist; it keeps for 3 to 4 days in the refrigerator. If you have a large quantity, divide it among smaller containers so it cools promptly. Do not leave the pot on the counter to cool for an extended period.
For longer storage, freeze the cooled chicken and sauce in a freezer-safe container for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating. Warm the tagine in a covered saucepan over low heat, stirring the sauce occasionally and adding a splash of water or stock if it has thickened. You can also microwave individual portions in a covered microwave-safe dish, stirring the sauce partway through. Reheat leftovers to 165°F (74°C), checking the thickest pieces with a food thermometer, and reheat only the amount you plan to eat.
Frequently Asked Questions
Do I need a tagine pot to make chicken tagine?
No. A heavy Dutch oven or another sturdy pot with a tight-fitting lid works well for this stovetop braise. A tagine is both a cooking vessel and the name commonly used for the stew cooked in it. If you use a ceramic tagine, check the maker’s instructions before placing it on a burner because some need gradual heating or a diffuser.
What does preserved lemon taste like?
Preserved lemon has a concentrated citrus aroma and a salty, mellow tang that is different from fresh lemon juice. The peel is usually the part used in a tagine; discard the pulp and rinse the peel if it is very salty. If you substitute zest and juice, expect a fresher, sharper flavor rather than the rounded taste of preserved citrus.
Can I make this recipe with chicken breasts?
You can, but breasts are leaner and can dry out if cooked for the full time used for bone-in thighs. Use pieces of similar size, start checking their temperature earlier, and remove each piece as soon as it reaches 165°F (74°C). Let the sauce finish simmering separately if it needs more time. Thighs are more forgiving for this slow, covered preparation.
Is chicken tagine supposed to be spicy?
Not necessarily. This version is fragrant and warmly spiced, with no required chili heat. Ras el hanout and paprika mostly provide aroma and depth, although blends vary. If you prefer heat, add a small amount of cayenne; if you are serving a mixed crowd, keep the pot mild and offer chili at the table.
Can I prepare it ahead?
Yes. Cook the tagine completely, cool it promptly, and refrigerate it for up to 3 to 4 days. The flavors remain satisfying after a day in the refrigerator, and the sauce may taste even more integrated. Reheat gently with a splash of stock or water and bring the chicken to 165°F (74°C) before serving. For the freshest texture, add a little newly chopped cilantro after reheating.
What can I use instead of green olives?
Use another pitted olive with a firm texture, such as Kalamata, but expect a darker color and a more pronounced, fruity flavor. If you do not enjoy olives, leave them out and add a little extra preserved lemon or a few capers, tasting as you go because capers are also salty. The sauce will still be aromatic, but it will lose some of the briny contrast that defines this version.
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- Moroccan Salad Recipe with Tomato, Cucumber & Herbs
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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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