A True Taste of Morocco
Chicken Tagine with preserved lemon and green olives is one of the most famous Moroccan dishes. It represents the perfect blend of comfort, flavor, and tradition. The slow-cooked chicken becomes tender, the onions melt into a rich sauce, and the preserved lemons bring a unique tang that defines Moroccan cuisine. This is the kind of meal shared at family tables across Morocco, often served straight from the tagine and enjoyed with fresh bread.
Ingredients
Serves 4
- 1 whole chicken cut into 6 to 8 pieces
- 2 medium onions, finely sliced
- 3 garlic cloves, grated
- 1 preserved lemon, rind only, thinly sliced
- 1 cup green olives
- 2 tbsp chopped cilantro
- 2 tbsp chopped parsley
- 3 tbsp olive oil
- 120 ml water or light chicken stock
- Spices: 1 tsp ground ginger, 1 tsp turmeric, 1 tsp paprika, ½ tsp black pepper, ½ tsp white pepper, ¼ tsp cumin, a pinch of saffron threads soaked in 2 tbsp hot water, and 1 tsp salt
Step-by-Step Instructions
- Make saffron water. Soak saffron in 2 tbsp hot water for 10 minutes.
- Mix the spice paste. In a bowl combine garlic, ginger, turmeric, paprika, black pepper, white pepper, cumin, salt, chopped cilantro, chopped parsley, olive oil, and the saffron water.
- Marinate chicken. Add chicken to the bowl and coat very well. Massage the paste under the skin where possible. Rest 30 to 60 minutes at room temp, or cover and refrigerate up to 12 hours.
- Prepare onions. Slice onions thin so they melt into the sauce.
- Layer the base. If using a tagine, set it on a heat diffuser. Add half the onions to the base, then 2 to 3 tbsp water. If using a Dutch oven, do the same in the pot.
- Arrange chicken. Place chicken pieces on top of the onions, skin side up. Spoon over all remaining marinade.
- Add remaining onions. Scatter the rest of the onions over and around the chicken.
- Add liquid. Pour in the 120 ml water or stock around the sides, not directly on top of the chicken so the spice paste stays put.
- Start gentle heat. Cover. Medium-low heat until you see gentle steam. In a tagine this takes 5 to 8 minutes.
- Simmer. Lower to low heat and cook covered for 25 minutes. Do not boil hard. The goal is slow moist heat.
- Baste. Uncover, spoon the sauce over the chicken, re-cover, and cook 15 minutes more.
- Add preserved lemon. Tuck the thin slices of preserved lemon rind between chicken pieces. Avoid the salty pulp.
- Add olives. Scatter rinsed olives around the sauce.
- Reduce sauce. Uncover and let it gently bubble 10 to 15 minutes until the onions melt and the sauce thickens and glazes the chicken. If it looks dry, add 1 to 2 tbsp water. If it is watery, keep reducing uncovered.
- Check seasoning. Taste the sauce. Preserved lemon and olives add salt, so adjust with a little salt or a squeeze of fresh lemon if you want more brightness.
- Check doneness. Chicken should be very tender. Internal temp at the thickest part should reach 74°C or 165°F.
- Finish with herbs. Sprinkle a little fresh cilantro and parsley over the top.
- Serve. Bring the tagine to the table and serve with warm Moroccan khobz bread or plain couscous to soak up the sauce.
Serving Tips
- Serve directly from the tagine for an authentic Moroccan presentation.
- Pair it with fresh bread or couscous to soak up the rich sauce.
- Garnish with extra cilantro or parsley for color and freshness.
Experience It in Morocco
Want to try this dish the authentic way? Simply Morocco offers private culinary tours where you can cook Chicken Tagine Mchermel with local chefs and learn the secrets of Moroccan spices and preserved lemons.
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