Chicken Tagine with Preserved Lemon and Potatoes
Infuse your kitchen with the rich, aromatic flavors of Morocco with this Chicken Tagine with Preserved Lemon and Potatoes. This one-pot dish combines tender, golden-seared chicken thighs with the bright tanginess of preserved lemons, the buttery bite of russet potatoes, and the briny depth of green olives. Slowly simmered in a fragrant blend of cumin, ginger, cinnamon, turmeric, and paprika, this traditional tagine recipe transforms simple ingredients into an unforgettable meal. Perfect for family dinners or an elegant gathering, this comforting dish is best served with crusty bread, couscous, or rice to soak up the flavorful sauce. Ready in about two hours, this tagine is a soulful celebration of bold spices and warming, slow-cooked goodness.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 3 tablespoons Olive oil
- 1 large Onion (finely chopped)
- 4 cloves Garlic (minced)
- 1 teaspoon Ground cumin
- 1 teaspoon Ground ginger
- 0.5 teaspoons Ground cinnamon
- 1 teaspoon Turmeric powder
- 1 teaspoon Paprika
- 2 cups Chicken stock
- 2 pieces Preserved lemons (quartered and seeds removed)
- 4 medium Russet potatoes (peeled and cut into large chunks)
- 0.5 cup Green olives (pitted)
- 0.25 cup Fresh cilantro (chopped)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Heat 2 tablespoons of olive oil over medium heat in a large tagine or heavy-bottomed pot with a tight lid.
Season the chicken thighs with salt and pepper, then sear them in the pot for 4-5 minutes on each side until they are golden brown. Remove and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil and sauté the chopped onion until soft and translucent, about 5 minutes.
Add the minced garlic, cumin, ginger, cinnamon, turmeric, and paprika. Stir and cook for 1-2 minutes until fragrant.
Return the chicken to the pot. Pour in the chicken stock and bring to a gentle simmer.
Add the preserved lemons, potatoes, and green olives, arranging them around the chicken.
Cover the pot with a lid, reduce the heat to low, and let it simmer gently for 60-75 minutes, or until the chicken and potatoes are tender.
Check occasionally to ensure there is enough liquid; add a splash of water if necessary.
Taste and adjust the seasoning with additional salt and pepper, if needed.
Garnish with chopped fresh cilantro before serving.
Serve hot with crusty bread, couscous, or rice for a complete Moroccan-inspired meal.
Nutrition Facts
Calories |
694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 2113 mg | 92% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 4.5 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1230 mg | 26% | |
*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.
