Tagine of Chicken Preserved Lemon Olives
Immerse yourself in the rich, aromatic flavors of North Africa with this Tagine of Chicken Preserved Lemon and Olives. Tender bone-in chicken thighs are slow-simmered in a fragrant blend of ginger, cumin, turmeric, and cinnamon, creating a deeply spiced, savory sauce. The addition of preserved lemons and briny green olives infuses the dish with bright, tangy notes that perfectly complement its hearty, comforting base. Fresh parsley and cilantro add a burst of freshness to every bite, making this tagine a balanced and vibrant centerpiece. Perfectly suited for a cozy dinner or an impressive meal for guests, serve it alongside warm crusty bread, fluffy couscous, or steamed rice to soak up the flavorful juices. Ready in just over an hour, this traditional Moroccan-inspired recipe will fill your kitchen with irresistible aromas and your table with vibrant, unforgettable flavors.
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Recipe Information
Ingredients
- 4 pieces bone-in chicken thighs
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 pieces garlic cloves
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 0.5 teaspoons ground turmeric
- 0.5 teaspoons ground cinnamon
- 1 cup chicken broth
- 1 whole preserved lemon
- 0.75 cup green olives
- 2 tablespoons fresh parsley
- 2 tablespoons fresh cilantro
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Heat the olive oil in a tagine or a heavy-bottomed pot over medium heat.
Peel and finely slice the onion. Add to the pot and sauté for 5 minutes or until softened.
Mince the garlic cloves and add them to the pot, cooking for another 1-2 minutes until fragrant.
Season the chicken thighs with salt and black pepper on both sides.
Add the chicken thighs to the pot and brown them on both sides, about 4-5 minutes per side. Remove and set aside.
Add ground ginger, cumin, turmeric, and cinnamon to the pot. Stir into the onions and garlic, cooking for 1 minute to release the aromas.
Pour in the chicken broth and scrape up any browned bits from the bottom of the pot.
Quarter the preserved lemon, remove the seeds, and slice the flesh and peel thinly. Add the preserved lemon slices to the pot.
Return the chicken thighs to the pot, skin side up, and reduce the heat to low. Cover the pot with its lid and let it simmer gently for 45 minutes.
Add the green olives to the pot and continue simmering for another 15-20 minutes, until the chicken is tender and fully cooked through.
Roughly chop the parsley and cilantro. Sprinkle over the tagine just before serving for a fresh, vibrant finish.
Serve hot with warm crusty bread, couscous, or steamed rice.
Nutrition Facts
Calories |
360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 1540 mg | 67% | |
| Total Carbohydrate | 7.9 g | 3% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 2.1 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 74 mg | 6% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 416 mg | 9% | |
*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.
