Chicken Tagine with Preserved Lemons and Olives
This classic Moroccan chicken tagine is slow-cooked with aromatic spices, preserved lemons, and briny olives for a deeply flavored dish. It is a beloved staple of Moroccan home cooking that fills the kitchen with warm, fragrant aromas.
A slow-cooked Moroccan chicken tagine bursting with preserved lemon, olives, and warming spices.
Nutrition per serving
Ingredients
Main
Spices
Aromatics
Fat
Instructions
Marinate the Chicken
Rub the chicken pieces all over with ras el hanout, minced garlic, and olive oil. Allow the chicken to marinate for at least 30 minutes or overnight in the refrigerator for deeper flavor.
Brown the Chicken
Heat a tagine or heavy-bottomed pot over medium-high heat. Add the marinated chicken pieces and brown them on all sides until golden, approximately 8 minutes. Remove and set aside.
Slow Cook with Aromatics
Return the chicken to the pot and add the preserved lemon quarters and green olives. Pour in half a cup of water, cover tightly, and cook over low heat for 45 minutes until the chicken is tender and falling off the bone.
Finish and Serve
Taste and adjust seasoning as needed. Arrange on a serving platter and spoon the cooking juices over the top. Serve immediately with crusty Moroccan bread or couscous.
Substitutions
Common mistakes
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