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Moroccan cuisine is a tantalizing tapestry of flavors, colors, and aromas that reflects the diverse cultural influences that have shaped the region over centuries. This North African culinary tradition is renowned for its use of fragrant spices, fresh herbs, and vibrant ingredients, culminating in dishes that are as visually stunning as they are delicious. Among the many treasures of Moroccan cooking, one dish stands out for its rich flavors and comforting warmth: Moroccan Chicken Tagine with Olives and Preserved Lemons.

Chicken Tagine Recipe with Olives and Lemons

Discover the flavors of Morocco with this delicious Chicken Tagine featuring olives and preserved lemons! This comforting dish starts with perfectly browned chicken thighs and a blend of aromatic spices like cumin, coriander, and cinnamon. Simmered to tender perfection and finished with zesty preserved lemons and green olives, it's an explosion of taste. Serve it over fluffy couscous or rice for a satisfying meal that's sure to impress. Perfect for family dinners or when you're craving something unique!
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Ingredients
  

4 medium chicken thighs, bone-in, skin-on

2 tablespoons olive oil

1 large onion, finely chopped

3 cloves garlic, minced

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon ground cinnamon

1 teaspoon paprika

1/2 teaspoon saffron threads, soaked in 2 tablespoons of warm water

1 cup chicken broth

1 preserved lemon, quartered (or zest of 1 fresh lemon)

1 cup green olives, pitted and sliced

Salt and pepper to taste

Fresh cilantro or parsley, for garnish

Cooked couscous or rice, for serving

Instructions
 

Brown the Chicken: In a large tagine or heavy-bottomed pot, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then add them to the pot, skin-side down. Sear until golden brown, about 5-7 minutes. Flip and brown the other side for another 5 minutes. Remove the chicken and set aside.

    Sauté Aromatics: In the same pot, add the chopped onion and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

      Spice It Up: Add the ground cumin, coriander, cinnamon, paprika, and the soaked saffron along with its liquid. Stir well for about 1 minute to toast the spices.

        Simmer: Return the chicken to the pot and add the chicken broth. Bring to a simmer, then cover the tagine or pot with a lid. Reduce heat to low and let cook for about 30-40 minutes, until the chicken is tender and fully cooked through.

          Add Lemons and Olives: Once the chicken is done, stir in the preserved lemon and olives. Allow to cook for an additional 10 minutes uncovered, for the flavors to meld together.

            Serve: Garnish with fresh cilantro or parsley. Serve hot over cooked couscous or rice, spooning the delicious sauce over the top.

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4