Authentic Moroccan Chicken Tagine
A fragrant and flavorful Moroccan chicken tagine featuring tender chicken, tangy preserved lemons, and briny green olives, slow-cooked in a spiced sauce.
Ingredients
- 8 pieces chicken thighs or drumsticks bone-in
- 2 tbsp olive oil
- 2 medium onions finely sliced
- 4 cloves garlic minced
- 1 inch fresh ginger grated
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 0.5 tsp saffron threads steeped in 2 tbsp hot water
- 0.5 tsp paprika
- 0.25 tsp black pepper
- 1 cup chicken broth or water
- 1 whole preserved lemon rinsed and quartered
- 0.5 cup green olives pitted
- 0.25 cup fresh cilantro chopped
- 0.25 cup fresh parsley chopped
Instructions
- 1. Pat chicken pieces dry. In a large bowl, combine chicken with half of the minced garlic, grated ginger, turmeric, cumin, paprika, black pepper, and half of the saffron water. Mix well and let marinate for at least 30 minutes, or ideally 2-4 hours in the refrigerator.
- 2. Heat olive oil in a tagine pot or large Dutch oven over medium heat. Add sliced onions and cook, stirring occasionally, until softened and translucent, about 8-10 minutes.
- 3. Add remaining minced garlic and ginger to the pot and cook for another 1-2 minutes until fragrant.
- 4. Arrange marinated chicken pieces over the onions in a single layer. Pour in the remaining saffron water and chicken broth (or water). Bring to a gentle simmer.
- 5. Place the quartered preserved lemon pieces around the chicken, along with the green olives. Sprinkle with half of the chopped cilantro and parsley.
- 6. Cover the pot with a tight-fitting lid. Reduce heat to low and simmer for 45-60 minutes, or until the chicken is very tender and cooked through. If using a tagine, the steam will condense and self-baste; if using a Dutch oven, you may need to check and stir gently occasionally to prevent sticking and ensure even cooking.
- 7. Taste the sauce and adjust seasoning if necessary. Garnish with the remaining fresh cilantro and parsley before serving hot.
Notes
For best flavor, marinate the chicken for at least 2 hours, or even overnight. If you don't have a tagine pot, a Dutch oven or heavy-bottomed pot with a tight-fitting lid works perfectly. Serve with couscous, crusty bread, or rice to soak up the delicious sauce. You can add a pinch of cayenne pepper for a little heat.