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Moroccan Chicken Tagine with Olives and Preserved Lemon

Moroccan Chicken Tagine with Olives and Preserved Lemon

This fragrant and flavorful Moroccan chicken tagine evokes the souks and spice markets of North Africa.  Best of all, it’s relatively easy to prepare with pantry ingredients, and can be on the table in just over an hour.  

There is something richly satisfying about North African food.  I don’t know whether to blame the mildly exotic umami flavors of preserved lemon or the fiery heat of harissa.  However, I confess I find Morocco’s cuisine, history, and culinary traditions fascinating.

I love the concept of couscous steamed over fragrant broth and imbued with the flavors of the rich stew contained below.  Similarly, I am charmed by the appearance of an elegant tagine at the table, intrigued by the secrets it may hold.

However, as a busy wife and mother, the convenience of a healthy, hearty one pot meal holds undeniable appeal.  A Moroccan chicken tagine is a comforting meal for busy weeknights.  Its fragrance perfumes the kitchen and whets the appetite.

The flavors of a tagine, while mildly exotic, are familiar enough to be welcomed by both children and adults.  In fact, I have found that tangines make excellent party fare.  They’re always a good conversation starter and are easy to double for serving a crowd.

Moroccan Chicken Tagine with Olives and Preserved Lemon | cookglobaleatlocal.com

The Recipe

I have chosen to lighten this recipe by using skinless chicken.  I know this is a departure from tradition.  However, in my opinion it enhances both the texture and the flavor of the finished dish.  I have noticed that chicken skin has a tendency to become rubbery when cooked in sauce.  In addition, I believe the spices perfume the meat better when they are applied directly to the meat.

If you like, you could apply the seasoning paste to the meat earlier in the day and leave it to marinate.  Doing so will certainly enhance the flavor of the dish.  I confess I seldom get around to this extra step, and the dish is still delicious!

If you don’t have a batch of Zesty Preserved Lemons on hand, don’t worry.  Store-bought preserved lemons will work just as well.

The only thing I am really exigent about is the quality of the olives.  Off flavors from poor quality olives will destroy the dish.  So, please, do take the trouble to get the best quality olives you can afford.

I hope your family enjoys the bright flavors of this Moroccan chicken tagine as much as mine does. Bon appétit!

Yum

Moroccan Chicken Tagine with Olives and Preserved Lemon
Moroccan Chicken Tagine with Olives and Preserved Lemon
Rate this recipe
1 ratings
Category: entree
Cuisine: Moroccan

This fragrant and flavorful Moroccan chicken tagine evokes the souks and spice markets of North Africa.  Best of all, it's relatively easy to prepare with pantry ingredients, and can be on the table in just over an hour.  


  • 1 tablespoon crushed garlic
  • 3 cm piece fresh ginger, peeled and grated
  • 1 teaspoon sweet paprika
  • 1 teaspoon cayenne pepper
  • ½ teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric
  • Salt and freshly ground black pepper
  • 8 to 10 skinless chicken pieces
  • 2 tablespoons extra virgin olive oil
  • 3 medium onions, sliced thin
  • 1 cinnamon stick
  • 50 g black olives
  • 50 g green olives
  • 1 preserved lemon, zest only, removed and cut into fine matchsticks
  • 1 cup chicken stock
  • Juice of 1/2 lemon
  • 1 tablespoon chopped flat-leaf parsley

  1. Combine garlic, ginger, paprika, cayenne, cumin, coriander, turmeric, salt, and pepper in a small bowl. Rub into the chicken thoroughly and set aside.
  2. Heat oil in a large, heavy skillet. Add chicken, and brown on all sides. Remove to a platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned.
  3. Add the cinnamon stick to the skillet.
  4. Put chicken on onions. Scatter with olives. Scatter the lemon peel over the chicken. Mix the stock and lemon juice. Pour over chicken and olives.
  5. Cover the skillet. Place it over low heat, and cook for about 30 minutes, until chicken is done. Taste and adjust seasoning as needed. Scatter the parsley on top and serve with rice or couscous.

For a greater depth of flavor, you could apply the spice rub to the chicken in the morning and leave it to marinate for 4-6 hours before cooking.

Prep Time: 15 minutes - Cook Time: 1 hour Yield: 4
Calories per serving: 654.81 kcal
Fat per serving: 45.92 g
Saturated fat per serving: 11.58 g
Carbs per serving: 14.51 g
Protein per serving: 46.01 g
Fiber per serving: 3.7 g
Sugar per serving: 3.67 g
Sodium per serving: 937.34 mg
Trans fat per serving: 0.22 g
Cholesterol per serving: 174.3 mg
Nutrition label for Moroccan Chicken Tagine with Olives and Preserved Lemon
https://cookglobaleatlocal.com/moroccan-chicken-tagine/

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