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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.
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Prep Time 20 minutes
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.