Moroccan Chicken Tagine with Preserved Lemons
Tender chicken braised with preserved lemons, green olives, and warm spices in a traditional Moroccan tagine. Fragrant, savory, and deeply satisfying—serve over couscous or with crusty bread.
- Total time
- 55 min
- Servings
- 4
- Calories
- 485
- Protein
- 52g
Ingredients
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Open the appInstructions
Step 1
Pat chicken thighs dry. Season generously with salt and black pepper.
Step 2
Remove pith from preserved lemon halves; discard. Cut flesh into strips.
Step 3
Heat olive oil in a large, heavy pot or tagine over medium-high until shimmering, ~90 seconds.
Step 4
Sear chicken skin-side down without moving until golden, about 5 minutes.
Step 5
Flip chicken. Cook 3 minutes until the other side is golden. Transfer to a plate.
Step 6
Add onion to pot. Sauté, stirring occasionally, until softened and light gold, ~5 minutes.
Step 7
Add garlic, ginger, cumin, turmeric, and cinnamon stick. Stir until fragrant, ~1 minute.
Step 8
Return chicken to pot. Pour stock around (not over) the chicken. Bring to a simmer.
Step 9
Add preserved lemon strips and green olives. Cover and reduce heat to low. Braise 30 minutes.
Step 10
Remove lid. Check chicken is tender; meat should pull easily from bone. If not, braise 5 minutes more.
Step 11
Remove cinnamon stick. Taste and adjust salt. Scatter cilantro over the top.
Step 12
Serve hot over couscous, rice, or with warm crusty bread.
Tools you’ll need
- large heavy pot or tagine (5-quart minimum)
- cutting board
- sharp knife
- paper towels
- wooden spoon or silicone spatula
- kitchen tongs
- measuring spoons
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