Chicken Tagine with Preserved Lemons and Olives

Moroccan Chicken Tagine Recipe

Here’s a recipe for a classic Moroccan dish called “tagine” that you can try making at home:

Chicken Tagine with Preserved Lemons and Olives


  • 1 whole chicken, cut into pieces
  • 2 large onions, finely chopped
  • 4 cloves of garlic, minced
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped fresh parsley
  • 1/2 cup pitted green olives
  • 1/4 cup chopped preserved lemon
  • 2 tablespoons olive oil
  • 1/2 cup water


  1. Heat the olive oil in a large, heavy-bottomed pot or tagine over medium heat.
  2. Add the onions and garlic, and cook until softened and lightly browned, stirring occasionally.
  3. Add the chicken pieces and cook until browned on all sides.
  4. Add the ginger, cumin, cinnamon, coriander, paprika, salt, and black pepper. Stir to coat the chicken evenly.
  5. Add the chopped cilantro and parsley, olives, and preserved lemon. Stir to combine.
  6. Pour in the water and bring the mixture to a simmer.
  7. Cover the pot or tagine with a lid and simmer over low heat for about 45 minutes to 1 hour, or until the chicken is cooked through and tender.
  8. Serve the tagine hot with couscous, rice, or crusty bread.

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