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Tagine chicken with preserved lemons served in a traditional tagine
Exotic Moroccan tagine with lemons and olives

Moroccan Chicken Tagine with Preserved Lemons

Author: Flavelo
Recipes Main Courses
Tagine is both the pot and the dish. Its conical shape circulates steam, basting the chicken in its own juices. The flavor explosion comes from preserved lemons (fermented, salty) and olives.
🕒 Prep Time 20 mins
🍳 Cook Time 50 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 4 servings
🔥 Calories 550 kcal
🌍 Cuisine Moroccan

Ingredients

Equipment Needed

  • Tagine or Dutch Oven: For steaming.

Allergen Information

⚠️ Wheat

Instructions

1 ✓

Chop onion, garlic. Slice preserved lemon peel (discard salty pulp).

Tip: Peel holds the aroma.
2 ✓

Sauté onion/garlic in oil.

Tip: Low heat prevents burning.
3 ✓

Brown chicken skin-side down. Flip.

Tip: Rendered fat flavors the dish.
4 ✓

Add spices, bloom them.

Tip: Oil releases spice flavors.
5 ✓

Add lemon peel, olives, broth. Watch the salt!

Tip: Lemons/olives are salty.
6 ✓

Cover, simmer low 45 mins.

Tip: Slow steam infuses flavor.
7 ✓

Serve with couscous and cilantro.

Tip: Couscous soaks up sauce.

Recipe FAQ

Substitute for preserved lemons?
Hard to replace. Use lemon zest and more salt in a pinch, but you lose the fermented depth.

Ingredients

  • 1.5-2 lbs Chicken Thighs/Legs
  • 2 pc Preserved Lemons
  • 1 medium Onion
  • 3 cloves Garlic
  • 2 tbsp Olive Oil
  • 3.5 oz Green Olives (pitted)
  • 1 tsp Turmeric
  • 1 tsp Cumin
  • 1/2 tsp Cinnamon
  • 1 cup Chicken Broth
  • 1 bunch Fresh Cilantro
  • 1 pinch Salt (careful!)
  • 1/2 tsp Black Pepper
  • 1 cup Couscous