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Chicken Tagine with Preserved Lemon & Olives

Name: Chicken Tagine with Preserved Lemon & Olives
Total time: 60 min
Yield: Serves 2
Cuisine: Morocco
Ingredients: 2 Chicken thighs; 1 Preserved lemon; 4 tbsp Green olives; 1 Onion; 2 cloves Garlic; 1 tsp Ground cumin; 1 tsp Paprika; A pinch Saffron; To taste Cilantro; 2 tbsp Olive oil

Main Dish

⏱ 60 min

👥 Serves 2

Difficulty ⭐⭐

Chicken slow-cooked with tangy preserved lemon and briny olives — a defining dish of Moroccan home cooking.

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📖 The Story Behind This Dish

Named for the cone-lidded clay pot it's cooked in, tagine is a defining style of Moroccan cooking. The salty tang of preserved lemon and the richness of olives soak into the chicken as it cooks slowly in minimal liquid, concentrating every flavor. It's a Friday lunch staple, alongside couscous.

🌆 Where it's eaten: The old city of Fez, after Friday prayers: the family gathers as the tagine pot is brought straight to the table, everyone tearing off pieces of bread to scoop up the sauce.

🥕 Ingredients (serves 2)

Chicken thighs 2
Preserved lemon 1
Green olives 4 tbsp
Onion 1
Garlic 2 cloves
Ground cumin 1 tsp
Paprika 1 tsp
Saffron A pinch
Cilantro To taste
Olive oil 2 tbsp

👩‍🍳 Instructions

Grate the onion and mix with garlic, cumin, and paprika; rub onto the chicken and let sit 30 minutes.
Heat olive oil in a pot and sear the chicken on both sides.
Add water to about halfway up the ingredients, cover, and simmer over low heat for 30 minutes.
Add the preserved lemon and olives and simmer 15 more minutes.
Reduce until the sauce reaches a nice consistency.
Scatter with cilantro and serve with bread.

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