Algerian Olive Chicken Tagine

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This Algerian olive chicken tagine is a fragrant North African braise where bone-in chicken simmers slowly with green olives, preserved lemon, and warm spices like cumin, coriander, and ginger. The savory, tangy sauce is perfect for spooning over semolina couscous or torn flatbread. It's humble, deeply aromatic, and showcases the sunny Mediterranean flavors of the Maghreb.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 32 gFat
• 7 gSaturated Fat
• 8 gCarbs
• 3 gFiber
• 1 gSugar
• 38 gProtein
• 1240 mgSodium
• 580 mgPotassium
• 90 mgCalcium
• 3.5 mgIron
• 14 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the chicken and marinade

• 4 bone-in chicken thighs (about 2 lbs / 900 g)
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp sweet paprika
• 1/2 tsp ground ginger
• 1/2 tsp turmeric
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp kosher salt

For the tagine base

• 2 tbsp olive oil
• 1 large yellow onion, finely chopped
• 1 cup low-sodium chicken broth
• 1/2 tsp saffron threads
• 1/2 tsp freshly ground black pepper
• 1 preserved lemon, pulp removed and rind quartered
• 1.5 cups pitted green olives (such as Castelvetrano)
• 2 tbsp fresh lemon juice

For garnish and serving

• 1/4 cup chopped fresh cilantro
• 2 tbsp chopped fresh flat-leaf parsley
• 1 tbsp toasted sesame seeds (optional)
• Lemon wedges, for serving
• Warm semolina couscous or crusty bread, to serve

Directions

1. In a large bowl, toss the chicken thighs with cumin, coriander, paprika, ginger, turmeric, garlic, olive oil, and salt. Cover and marinate for at least 30 minutes at room temperature or up to 8 hours in the refrigerator.
2. Heat 2 tablespoons of olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken skin-side down and brown for 4 to 5 minutes per side, working in batches if needed. Transfer the browned chicken to a plate.
3. Reduce the heat to medium and add the chopped onion to the same pot. Cook for 6 to 8 minutes, stirring occasionally, until softened and lightly golden. Stir in the saffron and black pepper and cook for 30 seconds until fragrant.
4. Pour in the chicken broth, scraping the bottom of the pot to lift any browned bits. Return the chicken and any accumulated juices to the pot and add the preserved lemon quarters. Bring to a gentle simmer, cover, and cook for 35 to 40 minutes, until the chicken is nearly tender.
5. Stir in the green olives and fresh lemon juice, re-cover, and continue to simmer for 10 to 15 minutes more, until the chicken is fork-tender and the sauce has reduced slightly.
6. Taste the sauce and adjust with additional salt or lemon juice as needed. Remove the pot from the heat and let the tagine rest, covered, for 5 minutes.
7. Sprinkle the tagine generously with fresh cilantro, parsley, and toasted sesame seeds if using. Serve hot with lemon wedges alongside couscous or crusty bread for soaking up the savory sauce.

Cook’s Notes

• Marinate the chicken overnight for the deepest, most developed flavor and the most tender meat.
• Always rinse preserved lemon thoroughly under cold water before using to wash away excess surface salt, then scrape out and discard the bitter pulp, keeping only the rind.
• For the best texture, use whole, unpitted olives and pit them yourself; the flesh holds its shape better than pre-pitted varieties during the long simmer.
• A pinch of cayenne or a spoonful of harissa stirred in at the end will warm the dish up nicely if you prefer a spicier tagine.
• If using a traditional clay tagine, soak it in water for 30 minutes before cooking and keep the heat low to prevent cracking.

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