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Moroccan Chicken Tagine with Olives and Lemons is a vibrant and flavorful dish that encapsulates the essence of Moroccan cuisine. Known for its rich spices and unique cooking method, tagine dishes are traditionally prepared in earthenware pots that retain moisture and enhance flavors. This iconic recipe combines tender chicken thighs with aromatic spices, briny olives, and zesty preserved lemons, creating a delightful balance of flavors that dance on the palate.

Chicken Tagine Recipe with Olives and Lemons

Experience the flavors of Morocco with this delicious Chicken Tagine featuring tender thighs, aromatic spices, olives, and zesty preserved lemons. This one-pot wonder is easy to make, with a heavenly blend of cumin, coriander, and cinnamon that will fill your kitchen with irresistible aromas. Perfectly served with fluffy couscous or crusty bread, it's a meal the whole family will love. Enjoy a taste of North Africa right at home!
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Ingredients
  

4 chicken thighs (bone-in, skin-on for richer flavor)

1 large onion (thinly sliced)

3 cloves garlic (minced)

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground ginger

1 teaspoon cinnamon

1 teaspoon paprika

Salt and pepper to taste

1 tablespoon olive oil

1 cup chicken broth

1 preserved lemon (rind only, chopped)

1 cup green olives (pitted and halved)

¼ cup fresh cilantro (chopped, for garnish)

¼ cup fresh parsley (chopped, for garnish)

1 tablespoon honey (optional, for sweetness)

Cooked couscous or crusty bread (for serving)

Instructions
 

Prepare the Chicken: Pat the chicken thighs dry with paper towels and season generously with salt and pepper.

    Sauté Aromatics: In a large tagine or heavy pot, heat the olive oil over medium heat. Add the sliced onion and sauté for about 5 minutes until softened and translucent. Add minced garlic and cook for an additional minute until fragrant.

      Spice It Up: Stir in the ground cumin, coriander, ginger, cinnamon, and paprika. Cook for a minute to toast the spices.

        Brown the Chicken: Increase the heat to medium-high. Add the chicken thighs, skin-side down, and brown for about 5-7 minutes. Flip the chicken to brown the other side for another 5 minutes.

          Add Liquid: Pour in the chicken broth, scraping up any browned bits from the bottom. Add the chopped preserved lemon and olives. Bring the mixture to a gentle simmer.

            Simmer: Cover the pot and reduce the heat to low. Let it cook for 30-35 minutes, or until the chicken is tender and fully cooked. Stir occasionally to prevent sticking. If using honey, add it during the last 10 minutes of cooking for a hint of sweetness.

              Garnish & Serve: Once cooked, sprinkle the tagine with fresh cilantro and parsley. Adjust seasoning if necessary. Serve hot with fluffy cooked couscous or crusty bread to soak up the delicious sauce.

                Prep Time: 15 min | Total Time: 1 hr | Servings: 4