A tagine is a slow-simmered North African stew, associated especially with Moroccan cooking, traditionally cooked and served in a cone-lidded clay pot. This beginner-friendly chicken tagine uses a regular heavy pot, warm spices, olives, and preserved lemon for a savory, gently tangy meal served over couscous or bread; family and regional versions vary.
Ingredients
- 2 tablespoons olive oil (30 ml)
- 2 pounds bone-in, skin-on chicken thighs (900 g), about 4 to 6 pieces
- 1 teaspoon fine salt (5 g), divided, plus more to taste
- ½ teaspoon black pepper (1 g)
- 1 large yellow onion (about 10 oz / 280 g), thinly sliced
- 3 garlic cloves (about 9 g), finely chopped
- 1 teaspoon ground cumin (2 g)
- 1 teaspoon ground ginger (2 g)
- 1 teaspoon ground paprika (2 g)
- ½ teaspoon ground turmeric (1 g)
- ¼ teaspoon ground cinnamon (0.5 g)
- 1 cup low-sodium chicken broth (240 ml)
- ½ cup pitted green olives (about 75 g), halved if large
- 1 preserved lemon (about 60 g), pulp discarded and peel rinsed and finely chopped
- ½ cup dried apricots (about 80 g), quartered
- 2 tablespoons chopped fresh cilantro (8 g)
- 2 tablespoons chopped fresh flat-leaf parsley (8 g)
- 1 tablespoon lemon juice (15 ml), or to taste
Instructions
- Pat the chicken dry with paper towels. Season all over with the salt and pepper. Set a heavy Dutch oven or deep, wide pot over medium-high heat and add the olive oil.
- Working in batches so the pieces are not crowded, brown the chicken skin-side down for 6 to 8 minutes, until the skin is golden. Turn and brown the other side for 2 minutes. Transfer to a plate; it will finish cooking later. Carefully pour off all but about 1 tablespoon of fat from the pot.
- Reduce the heat to medium. Add the onion and cook for 5 to 7 minutes, stirring and scraping up browned bits, until softened. Add the garlic, cumin, ginger, paprika, turmeric, and cinnamon. Stir for 30 seconds, just until fragrant; do not let the garlic or spices scorch.
- Pour in the broth and scrape the bottom of the pot to loosen any stuck-on flavor. Return the chicken skin-side up, along with any juices on the plate. Bring the liquid to a gentle simmer, then cover and reduce the heat to low. Simmer for 35 minutes, checking occasionally that the liquid is barely bubbling. Add a splash of water if the pot looks dry.
- Stir in the olives, chopped preserved lemon peel, and apricots, placing them around the chicken rather than over the skin. Cover and simmer for 15 to 20 minutes more, until the chicken is tender. Check the thickest part of a thigh with a food thermometer, avoiding the bone: USDA FSIS safe minimum temperature for poultry is 165°F (74°C). If needed, continue cooking and check again.
- Stir in the cilantro, parsley, and lemon juice. Taste the sauce before adding more salt, since olives and preserved lemon can be quite salty. Rest the tagine off the heat for 5 minutes, then serve with plenty of sauce.
Tips
- No tagine pot is needed. A heavy Dutch oven or deep, lidded skillet works well. Keep the heat low: a tagine should simmer gently, not boil hard, which can dry out the chicken and reduce the sauce too quickly.
- Preserved lemon is distinctive but optional. It is a salt-cured lemon with a soft, intensely citrusy peel. Rinse it and use the peel, not the very salty pulp. If it is unavailable, use 1 teaspoon finely grated lemon zest and 1 tablespoon lemon juice; the result will taste brighter and less deeply savory.
- Use the right olives and taste before seasoning. Green olives are traditional in many chicken tagines, but mild black olives work if that is what you have. Both olives and preserved lemon add salt, so wait until the sauce is finished before adjusting the seasoning.
- Keep the chicken pieces in one layer when possible. If your pot is small, brown in batches and avoid stacking the pieces during the simmer. Crowding can make browning uneven, although the covered stew will still cook through.
Serving Suggestions
Spoon the chicken, fruit, olives, and sauce over fluffy couscous, which catches the juices and makes a simple accompaniment. Crusty bread or warm flatbread is also useful for scooping up the sauce. For a fuller table, add a crisp cucumber and tomato salad or simply dressed greens. Offer extra lemon wedges and chopped herbs at the table, but taste first: the preserved lemon already brings plenty of acidity.
Variations
- Make it with chickpeas: Replace one or two chicken thighs with a drained 15-ounce (425 g) can of chickpeas. Stir the chickpeas in with the olives and fruit so they absorb the sauce. This is an addition, not a complete meat-free substitute unless you omit all the chicken and use vegetable broth.
- Use other dried fruit: Swap the apricots for ½ cup (75 g) raisins or pitted dates. Dates make the sauce sweeter; raisins give small bursts of sweetness. Reduce or omit the fruit if you prefer a more savory tagine.
- Add vegetables: Cut 2 carrots (about 200 g) into thick diagonal pieces and add them with the broth. For quicker-cooking zucchini, add 1 small zucchini (about 200 g), cut into chunks, during the final 15 minutes.
- Use boneless chicken: Boneless thighs cook faster and can become tender sooner. Begin checking them after about 25 minutes of simmering, and rely on a thermometer for the poultry-safe temperature rather than the clock alone.
Storage and Reheating
Refrigerate leftovers within 2 hours in a covered, shallow container. The chicken and sauce keep for 3 to 4 days in the refrigerator. Reheat only the portion you plan to eat in a covered saucepan over low heat, stirring the sauce and turning the chicken occasionally; add a tablespoon or two of water or broth if it has thickened. Heat leftovers to 165°F (74°C), checked with a food thermometer. You can also freeze the cooled tagine in an airtight freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating. The olives and fruit may soften slightly after freezing.
Frequently Asked Questions
Can I make chicken tagine without a tagine pot?
Yes. Use a heavy, lidded Dutch oven or deep skillet. The cone-shaped pot helps circulate steam, but a snug lid and gentle heat produce a similar tender stew on the stovetop.
Is a tagine spicy hot?
This version is warmly spiced, not chili-hot. Cumin, ginger, turmeric, paprika, and cinnamon add aroma rather than strong heat. If you want some kick, add a pinch of cayenne with the other spices.
Can I prepare it ahead?
Yes. Cook it fully, cool it promptly, and refrigerate within 2 hours. The flavors often meld as it rests overnight. Reheat gently until the center reaches 165°F (74°C), and avoid leaving the pot at room temperature for more than 2 hours.
Why is my sauce watery?
Chicken releases liquid as it cooks, and tightly covering the pot prevents much of it from evaporating. Remove the cooked chicken and simmer the sauce uncovered for a few minutes to reduce it, then return the chicken. Keep the simmer gentle so the meat stays tender.
Can I use chicken breasts?
Yes, but breasts are leaner and can dry out during a long simmer. Use similar-sized pieces and start checking for 165°F (74°C) earlier than the recipe’s finish time. Thighs are more forgiving and usually stay juicier in this style of stew.
What does preserved lemon taste like?
Its peel tastes intensely lemony, salty, and mellow rather than sharply sour. Rinsing helps control the salt. If substituting fresh zest and juice, expect a cleaner, brighter flavor without the cured citrus character.
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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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