Moroccan Chicken Tagine
This authentic Moroccan chicken tagine is slow simmered until tender, aromatic, and deeply flavorful. Made with chicken thighs, preserved lemon, green olives, warm spices, and a light savory sauce, it is comforting, balanced, and even better the next day.
Ingredients
Main Ingredients
- 2 lb chicken thighs bone-in or boneless
- 1 large yellow onion thinly sliced
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 cup green olives pitted
- 1 preserved lemon rind only, finely chopped
- 1 can chickpeas drained and rinsed
- 0.5 cup dried apricots
- 1.5 cups chicken stock
- 2 tbsp olive oil
Spices
- 1.5 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 0.25 tsp cayenne pepper optional
- 2 bay leaves
- salt and black pepper to taste
Instructions
- Pat the chicken thighs dry and season generously with salt, black pepper, cumin, and paprika.
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced onions and cook until soft and lightly golden.
- Add garlic and ginger and cook until fragrant, about 30 seconds. Stir in coriander, cayenne, and bay leaves to bloom the spices.
- Add the chicken thighs and lightly brown on both sides, building flavor without fully cooking through.
- Pour in the chicken stock, then add chickpeas, dried apricots, green olives, and preserved lemon. Stir gently to combine.
- Cover, reduce heat to low, and simmer for 35–45 minutes until the chicken is tender and the sauce slightly thickened.
- Taste and adjust seasoning if needed. Garnish with fresh parsley and serve warm.
Notes
Chicken tagine improves with time and often tastes even better the next day. Preserved lemon adds signature brightness, so adjust salt carefully at the end due to olives and lemon. Serve with couscous, rice, or flatbread to soak up the sauce.