How to Make a Moroccan Chicken Tagine with Preserved Lemon and Olives
To make a Moroccan chicken tagine with preserved lemon and olives, marinate chicken pieces in olive oil, grated onion, garlic, ginger, turmeric, saffron, pepper and fresh coriander, then cook slowly with a little water for about 1 hour, adding preserved lemon and green olives for the last 15 minutes. It works in a clay tagine over low heat or in a heavy casserole.
Ingredients (serves 4)
- 1 chicken cut into 8 pieces (or 8 thighs)
- 2 onions, grated or finely chopped
- 3 garlic cloves, crushed
- 1 tsp ground ginger
- ½ tsp ground turmeric
- A pinch of saffron threads, soaked in 2 tbsp warm water
- ½ tsp black pepper, salt to taste
- 4 tbsp olive oil
- A bunch of fresh coriander and parsley, chopped
- 1 preserved lemon, peel only, cut into strips
- A handful of green or violet olives
- About 200 ml water
Method
- Marinate: mix the chicken with onion, garlic, spices, saffron water, oil and half the herbs. Leave for at least 30 minutes, or overnight in the fridge.
- Start cooking: place everything in the tagine or a heavy pot, add the water and bring to a gentle simmer. If you use a clay tagine, use a heat diffuser and keep the heat low.
- Simmer: cover and cook for 45–60 minutes, turning the chicken once, until it is tender and the onions have melted into a sauce. Add a splash of water if needed.
- Finish: add the preserved lemon and olives and cook for 15 minutes more, uncovered if the sauce is too thin.
- Serve: sprinkle with the remaining herbs and serve with Moroccan bread (khobz) to mop up the sauce.
Tips from Moroccan kitchens
- Grating the onion helps it dissolve into a thick, smooth sauce.
- Do not stir too much: tagines are meant to cook gently and evenly.
- Preserved lemons are salty: taste before adding extra salt.
- A new clay tagine must be seasoned (soaked and oiled) before its first use.
Other classic tagines
- Lamb with prunes and almonds (sweet and savoury)
- Kefta (meatball) tagine with eggs and tomato
- Vegetable tagine with seasonal produce
- Fish tagine (mqualli) on the coast
Learn it in Marrakech
Nothing beats cooking with a local chef after shopping in the souk. Our Moroccan cooking class with market visit covers a tagine, salads and mint tea. Taste more dishes in 20 Moroccan dishes to try, and finish the meal with Moroccan mint tea. Read more about the dish on Wikipedia's tajine article.
Book it with a local operator
- Marrakech: Moroccan Cooking Class with Local Market Visit & Lunch — from €45 per person, pay on the day.
- Marrakech: Street Food Tour by Night with 10+ Tastings — from €39 per person, pay on the day.
Related guides
- Moroccan Mint Tea: History, Ritual and How to Make It at Home
- Travelling in Morocco During Ramadan: What Changes and How to Enjoy It
- Argan Oil in Morocco: Cooperatives, Tree-Climbing Goats and How to Buy the Real Thing
Frequently asked questions
What is a tagine?
A tagine is both a slow-cooked North African stew and the conical clay pot it is traditionally cooked in.
Can I make a tagine without a tagine pot?
Yes. A heavy casserole or Dutch oven with a lid works very well.
What spices are in a Moroccan tagine?
Commonly ginger, turmeric, saffron, black pepper, cumin, cinnamon and paprika, depending on the recipe, plus fresh coriander and parsley.
How long does a chicken tagine take to cook?
About 1 hour to 1 hour 15 minutes of gentle simmering after marinating.
Main photo: Foodista, Wikimedia Commons, CC BY 2.0.
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