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Moroccan Chicken Tagine being prepared with marinated chicken, spices, preserved lemons, and onions in a tagine pot on the stovetop, with fresh vegetables and ingredients spread around.

Moroccan Chicken Tagine: A Taste of Tradition

Kathleen ron
A fragrant and comforting Moroccan dish made with tender chicken, aromatic spices, preserved lemon, and olives, slowly simmered in a traditional tagine pot or Dutch oven. Perfectly served with couscous or crusty bread.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Cuisine Mediterranean
Servings 3 people
Calories 380 kcal

Ingredients
  

For the Chicken Marinade:

  • 2 lbs 900g bone-in chicken thighs or drumsticks
  • 2 tbsp olive oil
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp paprika
  • ½ tsp ground cinnamon
  • ½ tsp ground coriander
  • ½ tsp ground ginger
  • 3 cloves garlic minced
  • Juice of ½ lemon
  • Salt and black pepper to taste

For the Tagine:

  • 2 tbsp olive oil
  • 1 large onion thinly sliced
  • 1 cup chicken broth or water
  • A pinch of saffron threads optional
  • 1 preserved lemon sliced
  • ½ cup green or black olives
  • 2 large carrots sliced
  • 1 zucchini sliced, optional
  • 3 small potatoes cubed
  • Fresh cilantro or parsley for garnish

Instructions
 

Step 1: Marinate the Chicken

  • In a bowl, combine olive oil, turmeric, cumin, paprika, cinnamon, coriander, ginger, garlic, lemon juice, salt, and pepper.
  • Coat the chicken pieces in the marinade and let them sit for at least 1 hour (or overnight for deeper flavor).

Step 2: Sauté the Base Ingredients

  • Heat 2 tbsp olive oil in a tagine or Dutch oven over medium-low heat.
  • Add sliced onions and cook until softened (about 5 minutes).

Step 3: Brown the Chicken

  • Add the marinated chicken to the pot and sear for 3-4 minutes per side until lightly browned.
  • Pour in the chicken broth and add saffron threads (if using).

Step 4: Slow Cook with Vegetables

  • Layer carrots, potatoes, and zucchini around the chicken.
  • Arrange preserved lemon slices and olives on top.
  • Cover and let it simmer on low heat for 45-60 minutes, stirring occasionally.

Step 5: Garnish and Serve

  • Once the chicken is tender and the sauce has thickened, garnish with fresh parsley or cilantro.
  • Serve hot with couscous, rice, or crusty bread.

Tips for the Best Tagine

  • Use bone-in chicken for extra flavor.
  • Let the chicken marinate overnight for a deeper spice infusion.
  • If using a traditional tagine, heat it slowly to prevent cracking.
  • For a sweeter variation, add prunes or dried apricots 15 minutes before serving.

Serving Suggestions

  • With Couscous: The perfect accompaniment to soak up the flavorful sauce.
  • With Moroccan Bread (Khobz): Ideal for scooping up the tagine’s delicious juices.
  • With a Fresh Salad: Try a simple cucumber and tomato salad for a refreshing contrast.

Nutritional Information (Per Serving)

  • Calories: ~380 kcal
  • Protein: 30g
  • Carbohydrates: 25g
  • Fat: 18g

Frequently Asked Questions

  • Can I make Moroccan Chicken Tagine without a tagine pot?
  • Yes! A Dutch oven or heavy skillet with a lid works well as an alternative.
  • What can I use instead of preserved lemons?
  • Substitute with fresh lemon slices and a pinch of salt, though preserved lemons provide the most authentic flavor.
  • Can I cook this in an Instant Pot?
  • Yes! Use the sauté function to brown the chicken, then cook on high pressure for 20 minutes with natural release.
  • How long does it take to cook Moroccan Chicken Tagine?
  • Around 1.5 hours, including marination, prep, and cooking time.
  • Can I make this dish ahead of time?
  • Absolutely! The flavors deepen overnight, making it even tastier the next day.
Keyword Moroccan Chicken Tagine