Moroccan Lemon Chicken is a hearty, delicious stew made with authentic Moroccan preserved lemons, aromatic spices, and green olives braised in a rich gravy. While it’s traditionally cooked in a tagine, you can easily make it on the stovetop, turning it into a perfect one-pot meal served with Morrocan spiced couscous any night of the week.
This quick, 25-minute recipe is ideal for busy evenings and is versatile enough to be prepared in advance or frozen for convenience — ideal for meal prep or a simple weeknight dinner.
It’s easily adjustable to fit any diet and can be scaled up to feed a crowd, making it a go-to dish for family dinners or gatherings.
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No tagine, no problem
Few people have a tagine at home, and even fewer have a wood-fired oven to cook it in.
No need to worry, as you don't need anything fancy. A simple large skillet, deep-pan, or Dutch oven will work perfectly well.
Ingredients
- Chicken — Boneless, skinless chicken thighs are perfect for this recipe. They cook quickly and stay juicy. You can use bone-in, skin-on thighs if you prefer, which will make the tagine richer, but they’ll take a bit longer to cook.
- Preserved Lemons — Preserved lemons are key to the flavor of this dish. They bring that salty, intense lemony flavor you can’t get from using fresh lemons. If you can’t find them, fresh or dried lemon slices will have to do, but they won’t provide the same depth. You can easily make your own preserved lemons, but it takes quite a while to be ready. For speed and convenience, you can buy ready-made preserved lemons.
- Green Olives — Pitted green olives instead of whole. To avoid a trip to the dentist.
- Spices — You’ll need cumin, turmeric, sweet paprika (or smoked paprika if you’re feeling adventurous), ground ginger, and just a pinch of cinnamon. These spices create a warm, aromatic flavor unique to Moroccan lemon chicken.
- Saffron — Saffron gives the chicken its beautiful golden color and adds a subtle, floral depth that nothing else can replicate. Yes, it’s a touch fancy, but it’s worth it for the authentic flavor it brings. If you’ve never cooked with saffron before, steep it in a bit of hot water to bring out all the aroma and color.
See the recipe card for quantities.
Instructions
- Sear the Chicken: Heat olive oil in a large pan over medium-high heat. Season the chicken thighs with salt and sear them on all sides until golden brown. Remove from the pan and set aside.
- Fry the Onions and Garlic: In the same pan, add more olive oil if needed. Add the sliced onions and minced garlic, seasoning with a pinch of salt. Cook until the onions are soft and fragrant.
- Bloom the Saffron: Add the saffron to a small amount of hot water and let it bloom for 10 minutes while you prepare the next steps.
- Add Chicken, Spices, and Stock: Return the chicken to the pan. Stir in the cumin, turmeric, paprika, ginger, cinnamon, bay leaves, preserved lemons, olives, and the bloomed saffron. Pour in the chicken stock and stir everything together.
- Simmer: Bring the mixture to a gentle simmer. Cover and cook for about 20 minutes, or until the chicken is tender and fully cooked.
- Finish and Serve: Stir in chopped cilantro and taste the sauce. Adjust seasoning with sugar and salt if needed. Serve over couscous, rice, or mashed potatoes, and add fresh lemon zest and ground black pepper.
Watch how to make it
Top Tips
- Use boneless chicken for speed and bone in for more flavor. Always use thighs as breasts will be dry and don't absorb the sauce well.
- Try not to skip the saffron. Saffron is what gives this dish its signature golden color and rich aroma. Just remember to bloom it in hot water to release its full flavor.
- Use preserved lemons if you can find them or make them. It's the only way to get the authentic taste of Moroccan lemon chicken.
- Don't boil the chicken vigorously. Simmer gently to ensure tender, juicy chicken, and to preserve the aroma from the spices.
- Balance the salt and sourness from the lemons with a touch of sugar.
Substitutions
- Chicken — You can substitute the chicken for any other protein. Be mindful that cooking times will vary. Shrimps will cook in 2 minutes, while lamb needs low and slow cooking for several hours.
- Preserved lemons — There's no direct substitute for the real deal, but if you can't find preserved lemons at all or make your own preserved lemons, then use a few slices of fresh lemon that's been boiled in water briefly. Dried lemon slices is also an option.
- Saffron — Saffron gives color and flavor but if you can't find it then use some more turmeric to make up for the loss of color.
Variations
- Vegetables — Add vegetables like eggplant, potato, or carrots.
- Spicy — Moroccan lemon chicken is not naturally a spicy dish. If you want, you can add fresh hot peppers or chili powder.
- Vegan — Omit the chicken and use vegetable stock or water.
Serving suggestions
- Over spiced cous cous, fluffy rice, or creamy mashed potatoes alongside Moroccan zaalouk.
Storage and reheating
Store in an airtight container in the fridge for up to 5 days. Little tip — Just like curry, it's even better the next day once the flavors have mellowed.
Freeze for up to 3 months in sealed containers or 6 months in vacuum bags.
Thaw in the fridge overnight or in the microwave on the defrost setting.
Reheat in a saucepan or microwave. Add a touch of stock or water if it seems dry.
FAQ
Yes, but make sure to sear the chicken for the best flavor.
Yes, you can bake it in a casserole dish at 180 °C or 356 °F for 30 minutes.
It's not advised but if you are looking for a minimum fat option, they can be used. Cook the sauce first then add the chicken breasts later until the internal temperature reaches 68 °C or 154 °F. This will result in a flavorful gravy and tender chicken.
Equipment
You don't need much to make Moroccan chicken. Even though it's classically cooked in a tagine, you can simply make it in a high-walled saucepan or Dutch oven.
To measure tiny amounts of spices I use measuring teaspoons or micro scales.
For the rest, I weigh it on regular kitchen scales.
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Recipe
Moroccan Lemon Chicken Tagine With Olives
Ingredients
- 900 grams (2 lb) chicken thighs - boneless skinless - Note 1
- 150 grams (2 medium) onions - finely sliced
- 35 grams (3 large cloves) garlic cloves - minced
- 30 grams (2 tablespoon) olive oil - extra virgin
- 700 grams (3 cups) chicken stock - or water
- 80 grams (¼ cup) preserved lemons - note 2
- 100 grams (¾ cups) green olives - pitted
- 3 grams (1 ¼ teaspoon) cumin powder
- 0.05 grams (½ teaspoon) saffron strands - note 3
- 4 each (4 each) bay leaves
- 1 gram (¼ teaspoon) turmeric powder
- 1 gram (½ teaspoon) sweet paprika
- 2.5 grams (1 teaspoon) ground ginger
- 0.3 gram (⅛ teaspoon) cinnamon powder
- 6 grams (1 teaspoon) salt
- 12 grams (1 tablespoon) sugar
- 12 grams (¾ cups) cilantro
Instructions
Chicken tagine
- Sear the Chicken: Heat olive oil in a large pan over medium-high heat. Season the chicken thighs with salt and sear them on all sides until golden brown. Remove from the pan and set aside.900 grams chicken thighs, 30 grams olive oil
- Fry the Onions and Garlic: In the same pan, add more olive oil if needed. Add the sliced onions and minced garlic, seasoning with a pinch of salt. Cook until the onions are soft and fragrant.150 grams onions, 35 grams garlic cloves
- Bloom the Saffron: Add the saffron to a small amount of hot water and let it bloom for 10 minutes while you prepare the next steps.0.05 grams saffron strands
- Add Chicken, Spices, and Stock: Return the chicken to the pan. Stir in the cumin, turmeric, paprika, ginger, cinnamon, bay leaves, preserved lemons, olives, and the bloomed saffron. Pour in the chicken stock and stir everything together.700 grams chicken stock, 80 grams preserved lemons, 100 grams green olives, 3 grams cumin powder, 4 each bay leaves, 1 gram turmeric powder, 1 gram sweet paprika, 2.5 grams ground ginger, 0.3 gram cinnamon powder, 6 grams salt
- Simmer: Bring the mixture to a gentle simmer. Cover and cook for about 20 minutes, or until the chicken is tender and fully cooked.
- Finish and Serve: Stir in chopped cilantro and taste the sauce. Adjust seasoning with sugar and salt if needed. Serve over couscous, rice, or mashed potatoes, and add fresh lemon zest and ground black pepper.12 grams sugar, 12 grams cilantro
To serve
Video
Notes
- Boneless skinless chicken thighs are convenient and cook quickly. Bone on is also delicious and makes a richer gravy. They will take 10 minutes longer to cook. Preferably, do not use chicken breast as they can easily overcook and become dry.
- Make your own preserved lemons using my preserved lemons tutorial, or simply buy them online. They are key to the authentic taste of real Moroccan lemon chicken.
- Saffron is a fancy but very important ingredient. It gives the tagine a beautiful golden color, a warming aroma, and a distinctive taste, otherwise lost if not used.
John says
Fantastic recipe. Made a triple batch birthday party. Everyone raved about it for days. Preserved lemons is a must.