Chicken Tagine with Preserved Lemon and Olives

This chicken tagine is a comforting Moroccan-inspired dish filled with warm spices, tender chicken, hearty potatoes, sweet carrots, briny green olives, and bright preserved lemon. Everything simmers together in one pot, creating a deeply flavorful meal that feels special while remaining simple enough for a family dinner.

Why You’ll Love This Recipe

• Rich, balanced flavor: Paprika, cumin, ginger, cinnamon, and black pepper create a beautifully fragrant spice blend.
• One-pot simplicity: The chicken and vegetables cook together for easy preparation and cleanup.
• Tender and satisfying: Potatoes and carrots make the dish hearty enough for a complete meal.
• Bright and savory: Preserved lemon and green olives add a delicious contrast to the warm spices.
• Family-friendly: The ingredients are familiar, comforting, and easy to serve with couscous.

Ingredients

• 1 tablespoon paprika
• 1 teaspoon ground black pepper
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 1/4 cup all-purpose flour
• 2 1/2 pounds skinless chicken parts
• 2 tablespoons olive oil
• 2 medium onions, thinly sliced
• 3 carrots, cut diagonally into 1/2-inch slices
• 1 tablespoon minced fresh garlic
• 2 large Yukon Gold potatoes, cut into 1-inch chunks
• 1 cup Greek cracked green olives
• 1 preserved lemon, cut into 8 wedges
• 4 tablespoons fresh cilantro, chopped and divided
• 4 tablespoons fresh parsley, chopped and divided
• 2 bay leaves
• 1 1/2 cups chicken stock
• Cooked couscous, for serving, optional

Instructions

1. In a small bowl, combine the paprika, black pepper, cinnamon, cumin, ginger, and salt.
2. Place the flour in a shallow dish and mix in 1 tablespoon of the spice mixture.
3. Coat the chicken pieces evenly with the seasoned flour. Set the remaining spice mixture aside.
4. Heat the olive oil in a 4- to 6-quart Dutch oven over medium-high heat. Add the chicken and cook for about 7 minutes, turning as needed, until browned on both sides. Transfer the chicken to a plate.
5. Add the onions, carrots, garlic, and remaining spice mixture to the same pot. Cook for about 5 minutes, stirring occasionally, until the onions begin to soften and lightly brown.
6. Return the browned chicken to the pot. Add the potatoes, olives, preserved lemon, 2 tablespoons each of the cilantro and parsley, bay leaves, and chicken stock.
7. Bring the mixture to a boil, then reduce the heat to low.
8. Cover and simmer for about 1 hour, or until the chicken is thoroughly cooked and the potatoes and carrots are tender.
9. Remove the bay leaves. Taste and adjust the seasoning if needed.
10. Sprinkle with the remaining cilantro and parsley. Serve the chicken tagine hot with cooked couscous, if desired.

Tips & Tricks

• Use skinless chicken: Removing the skin allows the spices and sauce to flavor the chicken more directly.
• Brown before simmering: Taking a few minutes to brown the chicken adds extra savory flavor to the finished dish.
• Watch the salt: Preserved lemons and olives can both be salty, so taste the sauce before adding additional salt.
• Rinse very salty olives: If your olives are particularly briny, rinse them briefly before adding them to the pot.
• Preserved lemon swap: If you don’t have preserved lemon, use a little fresh lemon zest and juice for brightness, although the flavor will not be exactly the same.
• Chicken cuts: Bone-in thighs and drumsticks work particularly well because they remain juicy during the long simmer.
• Keep the vegetables chunky: Larger potato and carrot pieces hold their shape better during cooking.

Details

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Stovetop, One-Pot
• Cuisine: Moroccan-inspired
• Difficulty: Easy
• Dietary Notes: Halal-friendly; contains gluten

Notes

Serve this dish over fluffy couscous to soak up the flavorful cooking liquid. It also pairs nicely with warm flatbread, a simple cucumber salad, or steamed vegetables.

For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend or simply omit the flour. The chicken will still brown nicely in olive oil.

If you prefer a milder flavor, reduce the black pepper slightly. For more brightness, add a small squeeze of fresh lemon juice just before serving.

Nutrition

Approximate per serving, including chicken, vegetables, olives, and sauce but excluding optional couscous:

• Calories: 490
• Protein: 45g
• Carbohydrates: 28g
• Fat: 22g

FAQ

What is chicken tagine?
Chicken tagine is a Moroccan-inspired chicken dish traditionally cooked slowly with aromatic spices, vegetables, and flavorful ingredients such as preserved lemon and olives.

Can I make chicken tagine without a tagine pot?
Yes. A heavy Dutch oven or large covered pot works very well. The important part is maintaining a gentle simmer while the chicken and vegetables cook.

Can I use boneless chicken for this recipe?
Yes. Boneless chicken thighs can be used, although they may require less cooking time. Check for doneness before the full simmering time is complete.

What does preserved lemon taste like?
Preserved lemon has an intense citrus flavor with a salty, slightly fermented character. The peel is especially flavorful and adds brightness to savory dishes.

What should I serve with Moroccan chicken tagine?
Couscous is a classic choice. Warm bread, rice, roasted vegetables, or a fresh salad can also complement the rich sauce.

Can I prepare this dish ahead of time?
Absolutely. The flavors can become even more developed after resting. Reheat gently on the stovetop before serving.

Storage

Refrigerator: Allow leftovers to cool, then transfer them to an airtight container. Refrigerate for up to 3–4 days.

Freezer: Freeze cooled portions in freezer-safe containers for up to 2–3 months. For the best texture, freeze the chicken and sauce with the vegetables, keeping in mind that potatoes may become slightly softer after thawing.

Reheating: Thaw frozen leftovers overnight in the refrigerator. Reheat gently in a covered saucepan over medium-low heat until steaming hot throughout. Add a splash of chicken stock if the sauce has thickened too much.

Similar Recipes

• Rosemary Apple Cider Chicken
• Apple and Brie Stuffed Chicken Breast

Chicken Tagine with Preserved Lemon and Olives

Chicken tagine is a Moroccan-inspired one-pot meal made with spiced chicken, potatoes, carrots, preserved lemon, and green olives.

Brown the chicken, sauté the vegetables with spices, then simmer everything in chicken stock until tender.

Serve hot with couscous for a flavorful and comforting family dinner.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Course Dinner

Cuisine Moroccan-inspired

Ingredients

  

• 1 tablespoon paprika
• 1 teaspoon ground black pepper
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 1/4 cup all-purpose flour
• 2 1/2 pounds skinless chicken parts
• 2 tablespoons olive oil
• 2 medium onions thinly sliced
• 3 carrots cut diagonally into 1/2-inch slices
• 1 tablespoon minced fresh garlic
• 2 large Yukon Gold potatoes cut into 1-inch chunks
• 1 cup Greek cracked green olives
• 1 preserved lemon cut into 8 wedges
• 4 tablespoons fresh cilantro chopped and divided
• 4 tablespoons fresh parsley chopped and divided
• 2 bay leaves
• 1 1/2 cups chicken stock
• Cooked couscous for serving, optional

Instructions

 

• In a small bowl, combine the paprika, black pepper, cinnamon, cumin, ginger, and salt.
• Place the flour in a shallow dish and mix in 1 tablespoon of the spice mixture.
• Coat the chicken pieces evenly with the seasoned flour. Set the remaining spice mixture aside.
• Heat the olive oil in a 4- to 6-quart Dutch oven over medium-high heat. Add the chicken and cook for about 7 minutes, turning as needed, until browned on both sides. Transfer the chicken to a plate.
• Add the onions, carrots, garlic, and remaining spice mixture to the same pot. Cook for about 5 minutes, stirring occasionally, until the onions begin to soften and lightly brown.
• Return the browned chicken to the pot. Add the potatoes, olives, preserved lemon, 2 tablespoons each of the cilantro and parsley, bay leaves, and chicken stock.
• Bring the mixture to a boil, then reduce the heat to low.
• Cover and simmer for about 1 hour, or until the chicken is thoroughly cooked and the potatoes and carrots are tender.
• Remove the bay leaves. Taste and adjust the seasoning if needed.
• Sprinkle with the remaining cilantro and parsley. Serve the chicken tagine hot with cooked couscous, if desired.

Notes

Serve this dish over fluffy couscous to soak up the flavorful cooking liquid. It also pairs nicely with warm flatbread, a simple cucumber salad, or steamed vegetables.

For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend or simply omit the flour. The chicken will still brown nicely in olive oil.

If you prefer a milder flavor, reduce the black pepper slightly. For more brightness, add a small squeeze of fresh lemon juice just before serving.

Conclusion

This chicken tagine brings together everything that makes a cozy one-pot dinner so appealing: tender chicken, warming spices, hearty vegetables, salty olives, and bright preserved lemon. With a Dutch oven and a little simmering time, you can create a flavorful Moroccan-inspired meal that feels impressive without being complicated.