Moroccan Lemon Chicken Tagine With Olives
Moroccan Lemon Chicken Tagine is a hearty, delicious stew made by braising chicken in an aromatic spices, preserved lemons, and green olives. This one-pot meal is ready in just 25 minutes, making it perfect busy weeknights. It’s easy to prepare in advance, and can be frozen for later use.
Servings 6 portions
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.
Nutrition
Serving: 350grams Calories: 476kcal Carbohydrates: 13g Protein: 29g Fat: 34g Saturated Fat: 8g Polyunsaturated Fat: 6g Monounsaturated Fat: 17g Trans Fat: 0.1g Cholesterol: 151mg Sodium: 934mg Potassium: 534mg Fiber: 2g Sugar: 6g Vitamin A: 452IU Vitamin C: 5mg Calcium: 54mg Iron: 2mg
Keywords:chicken tagine with preserved lemons, lemon chicken, lemon chicken with olives, moroccan chicken stew
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