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Moroccan cuisine is renowned for its rich tapestry of flavors, colors, and aromas. This North African culinary tradition marries spices, fresh ingredients, and time-honored cooking techniques to create dishes that tantalize the taste buds and nourish the soul. Among the many gems of Moroccan cooking is the iconic chicken tagine—a dish that encapsulates the essence of Moroccan gastronomy.

Chicken Tagine Recipe with Olives and Lemons

Indulge in the rich flavors of Morocco with this delicious Moroccan Chicken Tagine featuring tender chicken thighs, zesty green olives, and bright preserved lemons. This one-pot wonder is packed with aromatic spices like cumin, ginger, and cinnamon, making it a comforting meal perfect for any night. Serve it over fluffy couscous or rice, and garnish with fresh cilantro for an added touch. Discover a world of flavors with this easy recipe!
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Ingredients
  

4 chicken thighs, bone-in and skin-on

2 tablespoons olive oil

1 large onion, finely chopped

2 garlic cloves, minced

1 teaspoon ground cumin

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon turmeric

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and black pepper, to taste

1 cup chicken broth

1 cup green olives, pitted and halved

1 preserved lemon, rinsed and sliced thinly (rind only)

Fresh cilantro, for garnish

1 cup dried apricots, chopped (optional)

1 tablespoon honey (optional)

Instructions
 

Heat the olive oil in a large tagine or Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper, then brown them in the hot oil for about 4-5 minutes on each side until golden brown. Remove and set aside.

    In the same pot, add the onions and garlic. Sauté for about 5 minutes until the onions are translucent.

      Stir in the cumin, ginger, cinnamon, turmeric, cayenne pepper, and a pinch more salt. Cook the spices for an additional 1-2 minutes until fragrant.

        Pour in the chicken broth and bring to a simmer. Return the browned chicken thighs to the pot, making sure they are submerged in the broth.

          Add the green olives, preserved lemon slices, and dried apricots and stir to combine if using.

            Cover the pot and reduce the heat to low. Let simmer for about 40-45 minutes, or until the chicken is tender and fully cooked, stirring occasionally. If the sauce becomes too thick, add a little more broth or water.

              For added sweetness, stir in honey to balance the flavors, if desired.

                Serve the Chicken Tagine hot, garnished with fresh cilantro over a bed of fluffy couscous or rice for a complete meal.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4