Chicken Tagine with Olives and Preserved Lemon

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A classic Moroccan braise of bone-in chicken simmered with warm spices, briny green olives, and tangy preserved lemons. Slow, gentle cooking produces tender meat in a richly seasoned sauce that begs to be scooped up with crusty bread.

Nutrition Facts

Per serving (estimated)

• 470 kcalCalories
• 28 gFat
• 7 gSaturated Fat
• 8 gCarbs
• 2 gFiber
• 1 gSugar
• 42 gProtein
• 780 mgSodium
• 620 mgPotassium
• 90 mgCalcium
• 4 mgIron
• 12 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the chicken

• 6 bone-in, skin-on chicken thighs (about 2.5 lb)
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 3 tablespoons olive oil
• 1 1/2 cups low-sodium chicken broth

Spice blend

• 1 teaspoon ground ginger
• 1 teaspoon sweet paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon saffron threads, crumbled
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

For finishing

• 1 1/2 cups pitted green olives (Castelvetrano or Moroccan)
• 1 preserved lemon, pulp removed and rind thinly sliced
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon fresh lemon juice

Directions

1. Pat the chicken thighs dry with paper towels and season evenly with salt and pepper. Heat the olive oil in a heavy Dutch oven or tagine over medium heat until shimmering, then brown the chicken in batches, skin side down first, about 3 minutes per side. Transfer to a plate and pour off all but 2 tablespoons of fat.
2. Add the diced onion to the pot and cook, stirring often, until softened and lightly golden, about 6 minutes. Stir in the garlic and all the spices and cook for about 1 minute until fragrant and the oil turns a deep golden color.
3. Return the chicken and any accumulated juices to the pot along with the chicken broth. Bring to a gentle simmer, cover, and reduce the heat to low. Cook undisturbed for 35 minutes, until the chicken is nearly tender.
4. Rinse the olives under cool water to remove excess brine, then stir them and the sliced preserved lemon rind into the pot. Cover and continue to simmer for another 15 minutes, until the chicken is fork-tender and the sauce has reduced and thickened slightly.
5. Uncover and simmer for 5 minutes more if you want a thicker sauce. Stir in the lemon juice and most of the cilantro and parsley, then taste and adjust the salt.
6. Transfer the chicken and sauce to a shallow serving bowl and scatter the remaining herbs over the top. Serve hot with warm flatbread or steamed couscous to soak up the broth.

Cook’s Notes

• Use bone-in, skin-on chicken thighs for the most flavorful, tender result; breasts dry out quickly in long braises.
• If you cannot find preserved lemons, simmer 1 strip of fresh lemon zest with 1/2 teaspoon salt for 10 minutes before adding, though the flavor will be brighter and less complex.
• Taste before adding extra salt: both the olives and preserved lemon contribute significant salinity.
• For a glossier sauce, remove the chicken once cooked and reduce the braising liquid by a third before spooning it back over.
• This tagine tastes even better the next day, so consider making it a few hours ahead and reheating gently before serving.

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