Moroccan chicken with preserved lemons and olives
Chicken Tagine
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Servings
4
4 servings
Difficulty
Medium
Cost
Moderate
$$
Chicken Tagine
Moroccan chicken with preserved lemons and olives
★4.4(24)
Juicy chicken thighs braised with briny olives, tangy preserved lemons, and saffron. The most iconic Moroccan tagine, fragrant and deeply flavored.
15m
Prep Time
50m
Cook Time
65m
Total Time
4
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
This classic tagine showcases the magic of preserved lemons—their intense, floral citrus flavor transforms simple chicken into something extraordinary. Green olives add brininess that balances beautifully.
Whether you are feeding a hungry family or hosting friends, this main course delivers the kind of satisfaction that keeps people coming back.
Ingredients
- 8 bone-in, skin-on chicken thighs
- 2 preserved lemons, pulp removed, rind sliced
- 1 cup green olives (Castelvetrano or picholine)
- 1 onion, grated, and 3 cloves garlic
- 1 tsp each: ginger, turmeric, and a pinch of saffron
- 1/2 cup fresh cilantro, chopped
Instructions
- 1
Season chicken with salt, pepper, and spices. Brown skin-side down in olive oil for 4-5 minutes. Flip and remove.
- 2
Sauté grated onion and garlic in the drippings for 5 minutes. Add saffron bloomed in 2 tbsp warm water.
- 3
Return chicken to pot. Add 1 cup water, cover, and simmer 35 minutes until chicken is tender.
- 4
Add preserved lemon rinds and olives. Cook uncovered 10 minutes to reduce sauce.
- 5
Garnish with fresh cilantro and serve over couscous or with crusty bread.
Serving Suggestions
Ways to Serve This Dish
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Substitutions
Preserved lemonsZest of 2 lemons + 1 tsp salt
A quick approximation but not the same depth
Chicken thighsChicken drumsticks
Equally good with bone-in, skin-on legs
Tips & Storage
Pro Tips
Use only the rind of preserved lemons—the pulp is too salty and bitter.
Grating the onion instead of dicing creates a silkier sauce.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Nutrition Facts
Per serving (140mg) · 4 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein32g
Carbohydrates24g
Fat6g
Fiber720mg
Sugar2g
Sodium1g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Where do I find preserved lemons?
- Specialty stores, Middle Eastern markets, or make your own with salt and time (3-4 weeks).
- Can I use regular lemons?
- You can add lemon zest and juice, but the flavor will be different and less complex.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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