Preserved Lemon Chicken Tagine for the Tagine
Transport your taste buds to North Africa with this exquisite **Preserved Lemon Chicken Tagine**, a fragrant and tender one-pot dish that’s perfect for lovers of Moroccan cuisine. Featuring succulent bone-in chicken thighs infused with the tangy brightness of preserved lemons and the briny pop of green olives, this recipe delivers a symphony of bold, aromatic spices like cumin, ginger, turmeric, and smoked paprika. Slow-cooked to perfection in a traditional tagine (or heavy-bottomed skillet), the dish achieves unparalleled depth of flavor as the chicken gently braises with caramelized onions, garlic, and a touch of cinnamon. Finished with a sprinkle of fresh parsley and cilantro, this tagine is best served over fluffy couscous or with warm flatbread, making it an impressive yet approachable meal for cozy family dinners or vibrant dinner parties.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 2 whole preserved lemons
- 1 large yellow onion
- 4 cloves garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons ground ginger
- 1 teaspoon smoked paprika
- 0.5 teaspoons turmeric
- 1 cinnamon stick
- 1 cup chicken stock
- 2 tablespoons olive oil
- 0.5 cup green olives
- 2 tablespoons fresh parsley
- 2 tablespoons fresh cilantro
- 1 teaspoon sea salt
- 0.5 teaspoons black pepper
Instructions
Peel and thinly slice the onion. Mince the garlic cloves.
Rinse the preserved lemons under cold water to reduce their saltiness, then cut them into quarters. Remove any seeds.
In a small bowl, mix together the cumin, coriander, ginger, paprika, turmeric, salt, and black pepper.
Heat 2 tablespoons of olive oil in the base of a tagine (or a heavy-bottomed skillet with a lid) over medium heat.
Sear the chicken thighs, skin-side down, until golden brown, about 5 minutes. Flip and sear the other side for an additional 3 minutes. Remove and set aside.
In the same tagine, reduce the heat to medium-low and add the sliced onions. Cook, stirring occasionally, for 5 minutes until softened.
Add the garlic and spice mixture to the tagine and stir to coat the onions evenly. Cook for 1 minute until fragrant.
Return the chicken thighs to the tagine, placing them skin-side up. Add the preserved lemons, cinnamon stick, and chicken stock.
Cover the tagine with its lid and reduce the heat to low. Simmer gently for 60 minutes, checking occasionally to ensure it doesn’t dry out (add a little water if needed).
After 60 minutes, add the green olives to the tagine and simmer for an additional 10 minutes, uncovered, to allow the sauce to slightly thicken.
Sprinkle the finished dish with freshly chopped parsley and cilantro before serving.
Serve the preserved lemon chicken tagine hot, paired with steamed couscous, flatbread, or rice.
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 2180 mg | 95% | |
| Total Carbohydrate | 9.5 g | 3% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 2.1 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 454 mg | 10% | |
*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.
