Chicken Tagine&Preserved Lemons&Olives

🧡 Story

A popular Moroccan dish, Chicken Tagine with Preserved Lemons and Olives is the perfect combination of bright, savory, and aromatic flavors.
Originating in Marrakech and the coastal towns, this traditional recipe is slow-cooked in an earthen tagine and produces melt-in-the-mouth chicken with the subtle flavors of saffron, ginger, and the zest of preserved lemons.
It’s a dish that brings families together, especially during Friday gatherings and festivities.

• Ingredients for 4 servings:
• 1 whole chicken, cut into pieces
• 2 preserved lemons (find authentic ones [here → affiliate link])
• 1 cup green olives, pitted
• 2 medium onions, finely chopped
• 3 cloves garlic, minced
• 1 tsp ground ginger
• 1 tsp turmeric powder
• 1 tsp cumin
• 1 tsp paprika
• 1 pinch saffron threads (optional but authentic)
• 1 tbsp olive oil (quality Moroccan oil [affiliate link])
• Fresh parsley and coriander, chopped
• Salt and pepper to taste
• ½ cup water or chicken broth

• 👩‍🍳 Step-by-Step Instructions
• In a tagine or deep pan, heat olive oil over medium heat.
• Add chopped onions and garlic; sauté until soft and golden.
• Stir in all the spices (ginger, turmeric, cumin, paprika, saffron).
• Add chicken pieces and coat them well with the onion-spice mixture.
• Pour in water or broth, then add preserved lemons (cut into quarters) and olives.
• Cover the tagine and cook gently for 45–60 minutes until the chicken is tender and sauce thickens.
• Sprinkle chopped parsley and coriander before serving.
• 💡 Traditional Way: Cook directly over charcoal or low flame using a clay tagine for authentic flavor.

🍋 Tips & Tricks

• For a lighter flavor, remove the pulp from preserved lemons and use only the peel.
• Marinate chicken overnight with spices for deeper taste.
• Serve with fresh Moroccan khobz bread to soak up the sauce.
• You can also use chicken thighs only for juicier results.