Chicken Tagine with Preserved Lemons and Olives

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A classic Moroccan tagine featuring tender bone-in chicken braised with tangy preserved lemons, briny green olives, and a warm spice blend. Serve over couscous with crusty bread to soak up the fragrant saffron-ginger sauce.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 28 gFat
• 7 gSaturated Fat
• 11 gCarbs
• 3 gFiber
• 4 gSugar
• 42 gProtein
• 720 mgSodium

Ingredients

For the chicken and marinade

• 4 bone-in chicken leg quarters (about 3 lbs / 1.4 kg), skin on, trimmed
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

For the tagine

• 2 large yellow onions, thinly sliced
• 1 preserved lemon, pulp removed, rind rinsed and cut into thin strips
• 1 cup pitted green olives (such as Castelvetrano or Moroccan pitted green)
• 1 cup low-sodium chicken broth
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon fresh lemon juice

Directions

1. In a large bowl, combine the chicken with the garlic, ginger, cumin, paprika, turmeric, saffron with its soaking liquid, olive oil, salt, and pepper. Toss to coat, cover, and marinate for 30 minutes at room temperature (or up to 8 hours refrigerated).
2. Heat a heavy-bottomed Dutch oven or tagine over medium heat. Add the chicken pieces skin-side down and brown for 4-5 minutes per side until golden. Transfer to a plate and pour off all but 2 tablespoons of fat.
3. Reduce heat to medium-low and add the sliced onions to the pot. Cook, stirring occasionally, for 10-12 minutes until softened and lightly caramelized.
4. Nestle the chicken back into the pot, skin-side up, tucking it between the onions. Pour in the chicken broth, scatter the preserved lemon strips over the top, and bring to a gentle simmer.
5. Cover and cook over low heat (or transfer to a 325°F / 160°C oven) for 45-55 minutes, until the chicken is falling off the bone and a thermometer reads 175°F (80°C) in the thigh.
6. Add the green olives to the pot, baste the chicken with the pan juices, and simmer uncovered for 8-10 minutes to heat through and reduce the sauce slightly.
7. Stir in the fresh lemon juice off the heat, then sprinkle generously with chopped cilantro and parsley. Let rest for 5 minutes before serving.
8. Serve hot directly from the tagine or transfer to a platter, spooning the sauce and olives over the chicken. Pair with steamed couscous or crusty Moroccan khobz.

Cook’s Notes

• No preserved lemon? Substitute 2 strips of fresh lemon zest simmered with 1/2 teaspoon kosher salt and 1 tablespoon lemon juice for a quicker stand-in.
• Make the preserved lemon pulp-free to avoid bitterness; rinse the rind briefly before slicing to keep the flavor bright, not overpowering.
• For an authentic touch, toast 1 teaspoon of sesame seeds and sprinkle over the finished tagine along with the herbs.
• Leftovers keep well refrigerated for up to 3 days and taste even better the next day as the flavors meld; reheat gently with a splash of broth.
• If olives are very salty, soak them in warm water for 15 minutes and drain before adding to the tagine.

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