Chicken Tagine with Lemon
Elevate your dinner table with the vibrant flavors of this irresistible Chicken Tagine with Lemon. Perfectly seasoned bone-in chicken thighs are gently simmered with a medley of warm spices—ginger, cumin, cinnamon, turmeric, and paprika—for a fragrant, Moroccan-inspired dish. Preserved lemons and briny green olives add a delightful tangy-salty contrast, while fresh parsley and cilantro bring a burst of color and aroma to the finish. Slow-cooked in a traditional tagine or heavy-bottomed pot, this comforting one-pot meal boasts tender, juicy chicken and a rich, spiced sauce that's perfect for mopping up with fluffy couscous or crusty bread. Whether you're hosting a special gathering or craving an exotic weeknight dinner, this recipe captures the essence of North African cuisine with ease and authenticity.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 6 pieces bone-in, skinless chicken thighs
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons ground turmeric
- 0.5 teaspoons paprika
- 2 cups chicken stock
- 2 pieces preserved lemons, quartered
- 0.75 cups green olives, pitted
- 0.25 cups fresh parsley, chopped
- 0.25 cups fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 4 cups cooked couscous (optional, for serving)
Instructions
Heat 2 tablespoons of olive oil in a tagine or a large, heavy-bottomed pot over medium heat.
Season the chicken thighs with salt and pepper, then brown them in the oil for 3-4 minutes per side. Remove the chicken and set aside.
Add the remaining 1 tablespoon of olive oil to the pot. Sauté the chopped onion for 5-7 minutes until soft and translucent.
Stir in the minced garlic, ground ginger, cumin, cinnamon, turmeric, and paprika. Cook for 1-2 minutes until the spices are fragrant.
Return the browned chicken thighs to the pot, nestling them into the spiced onion mixture.
Pour in the chicken stock and bring the mixture to a simmer. Cover tightly with a lid and reduce the heat to low.
Cook gently for 35 minutes, stirring occasionally to ensure the chicken doesn't stick.
Add the preserved lemons and green olives to the pot. Continue to cook for another 15 minutes, uncovered, to let the flavors meld and the sauce thicken slightly.
Taste and adjust seasoning with salt and pepper, if needed.
Remove the pot from the heat. Sprinkle the dish with chopped parsley and cilantro before serving.
Serve the Chicken Tagine hot with a side of cooked couscous or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 2978 mg | 129% | |
| Total Carbohydrate | 52.0 g | 19% | |
| Dietary Fiber | 7.4 g | 27% | |
| Total Sugars | 4.3 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 689 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
