Moroccan Chicken Tagine
Home / Recipes / Moroccan Chicken Tagine

Moroccan Chicken Tagine

April 15, 2026 Serves 6 Moroccan
20 min Prep Time
45 min Cook Time
1h 5min Total Time
6 Servings

Ingredients

  • 2 lb chicken thighs, bone-in and skin-on
  • 2 tbsp olive oil
  • 2 onions, finely chopped
  • 4 cloves garlic, minced
  • 1 tsp ground ginger
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • 1/2 tsp turmeric
  • 1/4 tsp saffron threads, crushed
  • 1 cup chicken broth
  • 2 preserved lemons, quartered
  • 1/2 cup green olives
  • Fresh cilantro and parsley for garnish
  • Salt and pepper to taste
Moroccan Chicken Tagine

Instructions

1

Prepare the chicken

Pat the chicken thighs dry with paper towels. Season generously with salt and pepper on both sides. Set aside while you prepare the spice mixture.

2

Bloom the spices

In a small bowl, combine the ground ginger, cumin, cinnamon, turmeric, and crushed saffron. In a large tagine or heavy-bottomed pot, heat the olive oil over medium-high heat.

3

Sear the chicken

Brown the chicken thighs on both sides until golden, about 4 minutes per side. Remove and set aside. Add the chopped onions to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.

4

Build the sauce

Add the spice mixture to the onions and stir until fragrant, about 30 seconds. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Return the chicken to the pot, nestling it into the liquid.

5

Simmer gently

Reduce heat to low, cover, and let simmer for 30 minutes, turning the chicken halfway through. The sauce should gently bubble — adjust heat if needed.

6

Add the finishing touches

Add the preserved lemon quarters and green olives. Cover and cook for another 10-15 minutes until the chicken is very tender and the sauce has thickened slightly.

7

Garnish and serve

Remove from heat. Taste and adjust seasoning. Garnish generously with fresh cilantro and parsley. Serve hot with crusty bread or fluffy couscous.

380Calories
22gProtein
18gFat
12gCarbs
520mgSodium

Tips & Tricks

  • For the most authentic flavor, use a traditional clay tagine. Soak it in water for 2 hours before first use.
  • If preserved lemons are unavailable, substitute with fresh lemon zest and a squeeze of lemon juice added at the end.
  • This dish tastes even better the next day — make it ahead for deeper flavor development.
  • Serve with warm, buttered couscous tossed with raisins and toasted almonds for a complete Moroccan feast.
Moroccan Chicken Tagine
Moroccan Chicken Tagine
1h 5min • Serves 6