Chicken Tagine with Preserved Lemons and Olives is a classic Moroccan dish that blends tender, slow-cooked chicken with a rich combination of bold spices, zesty preserved lemons, and briny olives. The chicken is marinated in a fragrant spice mix of ginger, cumin, turmeric, and cinnamon, then simmered with onions, garlic, and saffron for a deep, aromatic flavor. The preserved lemons add a tangy brightness that contrasts beautifully with the savory olives. Traditionally cooked in a tagine, this dish is a perfect balance of earthy, citrusy, and salty flavors, served with crusty bread or couscous.

Chicken Tagine with Preserved Lemons and Olives

Here’s a classic Moroccan recipe that’s full of rich, vibrant flavors: Chicken Tagine with Preserved Lemons and Olives. It’s a traditional dish that combines tender chicken, fragrant spices, and zesty preserved lemons, creating an unforgettable meal.

Ingredients

• 4 bone-in chicken thighs (skin-on optional)
• 2 preserved lemons (rinsed, pulp removed, and rind cut into strips)
• 1 cup green olives (pitted)
• 1 large onion (sliced)
• 3 garlic cloves (minced)
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon saffron threads (optional)
• 1/4 cup fresh cilantro (chopped)
• 1/4 cup fresh parsley (chopped)
• 2 tablespoons olive oil
• 1 cup chicken broth or water
• Salt to taste

Instructions

1. Prepare the chicken

1. In a large bowl, mix the ground ginger, cumin, turmeric, paprika, cinnamon, black pepper, and a pinch of salt.
2. Rub the chicken thighs with this spice mixture, coating them evenly. Let it marinate for at least 30 minutes (or overnight for deeper flavor).

2. Brown the chicken

1. In a large tagine (or a heavy-bottomed pot if you don’t have a tagine), heat the olive oil over medium heat.
2. Add the chicken thighs, skin side down, and brown them for about 5-7 minutes per side. Remove the chicken and set aside.

3. Cook the onions and garlic

1. In the same tagine, add the sliced onions and cook for 5-7 minutes until soft and translucent.
2. Add the minced garlic and cook for another 2 minutes.

4. Add the chicken and liquids

1. Place the browned chicken back into the tagine, arranging the pieces on top of the onions.
2. Add the chicken broth (or water), preserved lemon rinds, olives, and saffron (if using).
3. Bring to a simmer, cover the tagine, and reduce the heat to low.

5. Slow cook the tagine

1. Let the tagine cook gently for about 45 minutes to 1 hour, or until the chicken is tender and fully cooked.
2. Stir in the chopped cilantro and parsley during the last 10 minutes of cooking.

6. Serve

Serve the chicken tagine hot, with its rich, flavorful sauce. Traditionally, it’s served with warm, crusty bread or couscous.

Moroccan Mint Tea

Ingredients

• 1 tablespoon green tea (Chinese gunpowder tea)
• A handful of fresh mint leaves
• 2-3 tablespoons sugar (to taste)
• 4 cups water

Instructions

1. Boil the water: Bring the water to a boil.
2. Brew the tea: Add the green tea to a teapot, pour a little boiling water to rinse the tea, then discard the water. Add fresh boiling water and let the tea steep for 2-3 minutes.
3. Add mint and sugar: Add the fresh mint leaves and sugar to the teapot, then steep for another 3-5 minutes.
4. Serve: Serve in small, heatproof glasses, traditionally pouring from a height to create a frothy top.

Enjoy the bold, aromatic flavors of Morocco with this hearty Chicken Tagine and refreshing Mint Tea!