Braised chicken with green olives and preserved lemons
Moroccan Chicken Tagine with Olives and Preserved Lemon
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Servings
4
4 servings
Difficulty
Medium
Cost
Moderate
$$
Moroccan Chicken Tagine with Olives and Preserved Lemon
Braised chicken with green olives and preserved lemons
★4.3(6)
Tender chicken braised with cracked green olives, preserved lemons, saffron, and fresh cilantro. The bright, briny flavors make this Morocco's most famous chicken dish.
15m
Prep Time
50m
Cook Time
65m
Total Time
4
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
This is the tagine you will find in every Moroccan home and restaurant — chicken braised until silky in a saffron-onion sauce with the punchy flavors of olives and preserved lemon cutting through the richness.
Mediterranean cooking celebrates fresh ingredients, healthy fats, and bold flavors. This recipe embodies that philosophy with ingredients you can find at any grocery store.
Ingredients
- 8 bone-in chicken thighs
- 1 cup cracked green olives
- 2 preserved lemons, pulp removed, rind sliced
- 1/2 tsp saffron threads
- 1 large onion, grated
- 1/2 cup fresh cilantro, chopped
Instructions
- 1
Brown chicken thighs in olive oil on both sides. Set aside.
- 2
Sauté grated onion with saffron, ginger, and a pinch of turmeric until soft and golden.
- 3
Return chicken to the pot, add 1 cup water, cover, and simmer 35 minutes until tender.
- 4
Add olives and sliced preserved lemon rind. Cook uncovered 10 minutes to reduce the sauce.
- 5
Scatter fresh cilantro over the top and serve with crusty bread or couscous.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
Preserved lemonsLemon juice + lemon zest + extra salt
Approximation without the fermented depth
Green olivesKalamata olives
Different flavor profile but still adds brininess
Tips & Storage
Pro Tips
Use bone-in, skin-on thighs — they stay moist during braising and add body to the sauce.
Preserved lemons are salty, so taste before adding any salt to the dish.
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 gently on the stovetop. The sauce may need a splash of water.
Nutrition Facts
Per serving (130mg) · 4 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein32g
Carbohydrates26g
Fat12g
Fiber720mg
Sugar2g
Sodium2g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Where do I find preserved lemons?
- Middle Eastern grocery stores, specialty shops, or make your own by salt-curing lemons for 3-4 weeks.
- Can I use regular lemons?
- Add lemon juice and zest at the end. The flavor differs but is still delicious.
Explore More
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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