This traditional Moroccan Chicken Tagine with olives and preserved lemon is intensely flavorful and easy to make at home. Tender chicken thighs are seasoned with Moroccan spices and cooked in a rich, fragrant sauce—perfect served with crusty bread or over couscous.
This guide explains how to prepare a classic Moroccan chicken tagine with olives and preserved lemon. The recipe highlights juicy, spice-marinated chicken thighs simmered with preserved lemon and green olives in a savory sauce. It’s ideal for sharing—serve with Moroccan bread or a bed of couscous for a complete meal.
Featured Review
This has become my mother’s all-time favorite chicken dish! Thank you for such a beautiful recipe. The way you slice and place the preserved lemons works much better than other methods.
Nani
How to make it
For crispy skin: Once cooked, transfer the chicken to a baking sheet and broil skin-side up for 3–5 minutes until golden and crisp. Return to the tagine sauce to serve.
What to Serve with a Tagine
To enjoy an authentic meal, serve this tagine with Moroccan bread (khobz) or steamed couscous and simple side salads such as a tomato salad, roasted beets, or zaalouk (eggplant dip). The bright preserved lemon and briny olives pair wonderfully with plain bread or fluffy couscous.
Classic Moroccan Tomato Side Salad
Fresh Khobz (Moroccan Bread)
Roasted Moroccan Beet Side Salad
Zaalouk (Moroccan Eggplant Dip)
Bismillah,
How to Make Moroccan Chicken Tajine (Tagine)
- Author: Salima Benkhalti
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Dinner, Entree, Lunch
- Method: Baked, Tajine
- Cuisine: African, Mediterranean, Moroccan, North African
Description
This recipe teaches you how to make a classic Moroccan Chicken Tajine with preserved lemon and green olives. The dish uses simple, aromatic spices and slow baking to develop a deep, comforting flavor—perfect for family meals or entertaining.
Ingredients
- 2 tbsp olive oil
- 6 cloves garlic, minced
- 1 yellow onion, thinly sliced
- 4–6 chicken thighs, skin on and bone in
- 1 tbsp parsley, minced
- 1 tbsp cilantro, minced
- 5–6 saffron strands (optional), bloomed in ice water
- 1 tsp salt
- 2 tsp black pepper
- 2 tsp ground ginger
- 2 tsp paprika
- 1 tsp cumin
- 1/2 tsp turmeric
- 1 preserved lemon, thinly sliced
- 1 cup green olives
- 2 tbsp water
- Couscous or Moroccan bread (khobz) to serve
Instructions
- Prep the oven and ingredients. Preheat the oven to 350°F (175°C). Mince the garlic, chop the onion, slice the preserved lemon, and mince the herbs.
- Sauté onions and garlic. Warm half the olive oil in the tagine or an ovenproof pan. Add garlic and onion and sauté over medium heat until translucent, about 5 minutes.
- Season the chicken. Arrange the chicken over the onions. Sprinkle with parsley, cilantro, the remaining olive oil, bloomed saffron (if using), salt, pepper, ginger, paprika, cumin and turmeric. Rub the spices into the chicken so it’s evenly coated.
- Assemble and bake. Arrange the sliced preserved lemon and olives over the chicken. Add 2 tablespoons of water, cover, and bake for about 1 hour or until the chicken reaches an internal temperature of 165°F (74°C). Check occasionally to maintain a gentle simmer.
- Optional broil for crispy skin. If you prefer crisp skin, transfer the cooked chicken to a baking sheet and broil skin-side up for 3–5 minutes until golden. Serve with the sauce, olives and preserved lemon.
Equipment
Oven-safe tagine or a heavy Dutch oven works well for this recipe.
Notes
No tagine? No problem. You can make this in a Dutch oven; the results are similarly delicious.
Chicken options: Boneless, skinless thighs can be used, but they will cook faster—check their internal temperature after about 30 minutes to avoid overcooking.