Moroccan cooking is known for fragrant spice blends, slow-simmered stews, bright preserved lemon, and generous shared meals. Five dishes worth knowing are chicken tagine, couscous, harira, zaalouk, and pastilla; this page gives you a complete chicken tagine recipe, a popular starting point with tender chicken, olives, and preserved lemon.
Recipes vary from family to family and from region to region, so this is one practical version rather than a claim to be the only traditional one. A heavy lidded pot works well if you do not own a tagine, and the same gentle simmer helps the chicken absorb the warm spices without drying out.
Ingredients
- 8 bone-in, skin-on chicken thighs, about 2½ lb (1.13 kg)
- 2 tbsp olive oil (30 ml)
- 2 large yellow onions, thinly sliced, about 12 oz (350 g)
- 4 garlic cloves, finely chopped, about ½ oz (14 g)
- 1 tbsp grated fresh ginger (6 g)
- 1 tsp ground cumin (2 g)
- 1 tsp ground coriander (2 g)
- 1 tsp ground turmeric (3 g)
- ½ tsp ground cinnamon (1 g)
- ½ tsp sweet paprika (1 g)
- ¼ tsp saffron threads, lightly crushed, about 0.1 g; optional
- 1 tsp kosher salt (5 g), plus more to taste
- ½ tsp black pepper (1 g)
- 1½ cups low-sodium chicken broth (355 ml)
- 1 preserved lemon, about 2 oz (55 g), pulp removed and peel rinsed and finely chopped; see substitute below
- 1 cup pitted green olives (140 g)
- 1 tbsp honey (21 g)
- ¼ cup chopped fresh cilantro (10 g)
- ¼ cup chopped fresh flat-leaf parsley (10 g)
- ⅓ cup sliced almonds, about 1¼ oz (35 g), toasted for serving; optional
Instructions
- Pat the chicken dry with paper towels. Measure the spices, slice the onions, chop the garlic and herbs, and prepare the preserved lemon. Drying the chicken helps it brown instead of steaming. Keep the chicken chilled while you finish the other prep.
- Warm the olive oil in a heavy Dutch oven or tagine base over medium-high heat. Arrange the chicken skin-side down in a single layer, working in batches if needed. Brown for about 5 minutes on the skin side and 2 minutes on the other side, then transfer to a plate. The chicken will finish cooking later; do not try to cook it through at this stage.
- Lower the heat to medium. Add the onions and cook for 6 to 8 minutes, stirring occasionally, until softened and beginning to turn translucent. Stir in the garlic and ginger and cook for 30 seconds, just until fragrant. If the onions start to stick, add a tablespoon of broth rather than letting the garlic scorch.
- Add the cumin, coriander, turmeric, cinnamon, paprika, saffron, salt, and pepper. Stir for about 30 seconds so the spices coat the onions and warm in the oil. Pour in the broth and scrape the browned bits from the base of the pot; those flavorful bits should dissolve into the sauce.
- Return the chicken to the pot skin-side up, nestling the pieces among the onions. Bring the liquid to a gentle simmer, then cover and reduce the heat to low. Cook for 45 minutes, checking now and then that the liquid is gently bubbling rather than boiling hard. Add a splash of broth if the pot looks dry.
- Stir in the chopped preserved lemon, olives, and honey. Cover and simmer for another 10 minutes, until the chicken is tender and the sauce is aromatic. For food safety, check the thickest part of a thigh with a food thermometer without touching bone; USDA FSIS sets 165°F (74°C) as the safe minimum internal temperature for poultry.
- Turn off the heat and stir in the cilantro and parsley, saving a little for the top if you like. Taste the sauce before adding more salt, since preserved lemon and olives can both be salty. If the sauce is thinner than you prefer, transfer the chicken briefly to a plate and simmer the sauce uncovered for a few minutes.
- Spoon the onion and olive sauce over the chicken. Scatter with toasted almonds and the reserved herbs, if using, and serve while hot with couscous or bread to catch the sauce.
Tips
Use preserved lemon peel, not the soft inner pulp, for the clearest citrus flavor. Preserved lemons are sold in some supermarkets and Middle Eastern or North African grocers. If you cannot find one, use 1 tablespoon (15 ml) fresh lemon juice and 1 teaspoon finely grated lemon zest in its place. The sauce will taste brighter and less complex, and the substitute will not bring the same salty, fermented note, so season carefully.
Brown the thighs in batches rather than crowding the pot. If the skin is pressed tightly together, moisture collects and prevents good browning. A tagine is traditional cookware for dishes of this kind, but a heavy Dutch oven with a lid is a dependable substitute; avoid a thin pot, which can scorch the onions during the long simmer.
Keep the simmer low. A vigorous boil can make the chicken tough and cause the sauce to reduce too quickly before the meat is tender. If using particularly large thighs, check their temperature and tenderness near the end, then continue cooking in short increments if needed.
Green olives are the usual fit here, but use a mild, pitted variety so its brine does not overwhelm the lemon and spices. If your olives are very salty, rinse them briefly and reduce the added salt. Toast almonds in a dry skillet over medium-low heat, stirring often, and remove them as soon as they turn golden.
Serving Suggestions
Serve the tagine over fluffy couscous, the familiar North African semolina staple often eaten with stews. For a simple side, prepare 1 cup (170 g) couscous with 1 cup (240 ml) boiling water or broth, cover it for 5 minutes, then fluff with a fork and a little olive oil. Follow the package directions if they differ. The couscous soaks up the sauce, while warm flatbread is another useful choice for scooping.
For a meal inspired by the wider range of Moroccan dishes, add zaalouk, a cooked eggplant-and-tomato salad, or a bowl of harira, a tomato, lentil, and chickpea soup often served to break the fast during Ramadan. Couscous with vegetables and tfaya—a sweet-savory topping of onions and raisins—is another classic centerpiece. Pastilla, a crisp pastry traditionally layered with spiced filling and often dusted with sugar and cinnamon, is a richer celebratory dish. These foods have many local and household versions, so their seasonings and preparations are not identical everywhere.
Balance the rich, savory sauce with a simple green salad, sliced tomatoes, or lightly dressed cucumber. Put extra herbs, lemon wedges, and olives on the table so each person can adjust their serving. If serving guests, bring the pot to the table with a trivet and let everyone take chicken and sauce before adding couscous to their plate.
Variations
For a milder, less salty version, reduce the preserved lemon to half and add more fresh herbs at the end. For extra sweetness, add a small handful of raisins with the olives; this makes the sauce sweeter and is not essential to the savory version. A pinch of chili flakes adds heat without changing the basic method.
To make the dish with boneless, skinless chicken thighs, use about 2 lb (900 g) and shorten the covered simmer. Start checking after 25 minutes and use a thermometer to confirm 165°F (74°C). Boneless meat cooks faster and gives up less flavor to the sauce, so keep the broth amount the same and avoid simmering it for the full time written for bone-in thighs.
For a meat-free variation, replace the chicken with 1½ lb (680 g) of chunks of cauliflower and 1 can of drained chickpeas, about 15 oz (425 g). Skip the browning stage, soften the onions, add the spices and broth, then simmer the vegetables and chickpeas until tender, about 20 to 25 minutes. The result is a vegetable stew rather than the chicken recipe, and you may need less broth depending on how much moisture the vegetables release.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours in a covered, shallow container. Cooked chicken tagine keeps for 3 to 4 days in the refrigerator. For longer storage, freeze it in an airtight, freezer-safe container for up to 3 months for best quality. Thaw frozen portions in the refrigerator rather than on the counter.
Reheat only the portion you plan to eat, in a covered saucepan over medium-low heat with a splash of broth or water, stirring the sauce gently until hot throughout. You can also microwave it in a covered microwave-safe dish, pausing to stir and rotate the pieces. USDA FSIS advises reheating leftovers to 165°F (74°C); check the center of the chicken with a food thermometer. The sauce may thicken in storage, so loosen it gradually rather than adding a large amount of liquid at once.
Frequently Asked Questions
Do I need a tagine pot to make chicken tagine?
No. A heavy Dutch oven or another sturdy, lidded pot works well. Traditional tagines have a shallow base and a cone-shaped lid, but the important practical features are even heat and a cover that holds in steam. If your pot has a loose lid, check the liquid level occasionally and add a little broth if needed.
Can I make this recipe ahead?
Yes. Cook it fully, cool it promptly, and refrigerate it for up to 3 to 4 days. The flavors often settle together overnight, though the chicken skin will lose its crispness. Reheat gently until the chicken reaches 165°F (74°C), then add fresh herbs just before serving to brighten the dish.
What can I use instead of preserved lemon?
Use fresh lemon juice and finely grated zest as listed in the ingredients. Start with the measured amount, taste the sauce at the end, and add a little more juice if you want extra brightness. Fresh lemon is sharper and lacks the preserved lemon’s salty, mellow flavor, so avoid adding extra salt until you have tasted the finished sauce.
Can I use chicken breast instead of thighs?
You can, but breast meat is leaner and can dry out during a long simmer. Cut large breasts into even pieces and begin checking them well before the thighs’ cooking time; remove each piece as soon as it reaches 165°F (74°C), then return it to the sauce for serving. Bone-in thighs are more forgiving and make a fuller-tasting sauce.
Is Moroccan chicken tagine very spicy?
This version is warmly spiced rather than hot: cumin, coriander, turmeric, cinnamon, and ginger provide aroma without relying on chili. To make it hotter, add a pinch of cayenne or serve harissa at the table. Harissa varies in heat and saltiness, so taste it before stirring it into the whole pot.
Related
- Moroccan Recipe: 3-Ingredient Orange Salad
- Moroccan Food: Chicken Tagine with Olives and Lemon
- Moroccan Soup Recipe: Harira with Lentils and Chickpeas
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
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