The famous chicken and preserved lemon Tagine is one of the most popular dishes in Morocco. The first bite will transport you all the way to the Medieval Medinas, and the fragrance of the spice mixture will make your house smell warm and sensuous! Enjoy a beautiful chicken tagine and bring an authentic flavor to your dinner table!
The Chicken Cuts
My original recipe included a baked whole chicken, but I re-adapted it to fit our busy schedule and lifestyle. So, instead of baking a whole chicken, we will cook chicken pieces in a Tagine pot, dutch oven, or cast-iron skillet with a lid. Learn more about Tagines and Tagine pots in this article.
The ingredients in my recipe are measured for 2 to 3 pounds of chicken, a rough equivalent of 5 drumsticks plus two chicken breasts. However, you may use only 2 lbs of drumsticks, breast only, wings, thighs, or a mixture of all.
The Spices and the Marinade!
Treasured for thousands of years, ginger, black pepper, cinnamon, and Saffron have unique and warm aromas that have been used to flavor both sweet and savory foods. The marinade is the best way to bring out the flavor of these so fragrant spices. Here is how you can prepare it:
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- First, rub your chicken with olive oil, crushed garlic, and unsalted, room-temperature butter.
- Next, add a mixture of ground ginger, turmeric powder, cinnamon, coriander, and pepper. If you do not have coriander, you may use 1/4 teaspoon of cardamom.
- Cover with a film and let the marinade rest for 30 to 60 minutes. You may also refrigerate it overnight, but you must use it within 24 hours.
The Preserved Lemons
Preserved lemons may be challenging in some states, but they may be available online, at your local grocery store, or you can make them yourself at home. My favorites are these Mina Preserved Lemons. I’ve also used these Casablanca Market Preserved Lemons, which turned out great!
However, use lemon slices instead if you can’t find preserved lemons. Add fresh lemon slices halfway – preferably Meyer Lemons.
Olives and French Fries – OH.MY.
In Morocco, we are guilty of using olives in almost every recipe! For this Tagine, however, it is an absolute must! You may use green olives, Kalamata olives, or both.
Add some crispy French fries, and let this Tagine take you to another World! The fries’ crunchiness, the seasoned chicken’s flavor, the sauce, the olives, and preserved lemon’s taste will be something to die for!
Substitutes
- Oven-roasted potatoes: You may serve your chicken on a bed of oven-roasted potatoes instead of French fries and bread as a healthier alternative. Please see the notes below for the recipe.
- Bread and drinks: This Tagine is best served with Moroccan bread and mint tea. However, baguettes, iced tea, and Coke also taste and pair perfectly!
- Keto Version: Skip the bread and the French fries for a Keto version, and pair it with unsweetened iced tea instead!
Chicken Tagine with Olives and Preserved Lemon
Equipment
- a Tagine pot, dutch oven, or cast-iron skillet with a lid
Ingredients
- 3 lb skinless chicken drumsticks, breast, or a mixture of both (approximately of 5 drumsticks + 2 breasts)
- 1 chopped red onion
- 2 crushed garlic cloves (or 1/2 tsp garlic powder)
- 2 Tbsp olive oil
- 1 Tbsp unsalted butter (room temperature)
- 1/4 cup water (may add another 1/4 cup)
- 1/2 preserved lemon (substitute: Meyer Lemon)
The Spices!
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1 tsp ground ginger
- 1 tsp turmeric powder
- 1/2 tsp ground coriander (substitute: 1/4 tsp cardamom)
- 1/2 tsp ground cinnamon
- a pinch of saffron threads
Garnishing and Toppings
- chopped fresh parsley
- A handful of green olives, Kalamata olives, or both.
- a few slices of preserved lemons (or Meyer Lemon)
- French fries or oven-roasted potatoes (optional)
Instructions
- In a large bowl, combine the chicken with olive oil, unsalted, room-temperature butter, garlic, and all the spices except for the saffron. Mix well and let marinate for up to one hour.
- Preheat a Tagine pot on medium-low heat for 3-5 min. A Dutch oven, aka cocotte, may be used instead of the Tagine pot, and another alternative is a cast-iron skillet with a lid.
- Put in the chopped onions and a drizzle of olive oil, and stir. Add the chicken mixture and sauté for 5 minutes. Next, flip the chicken and sauté for five more minutes. The chicken should be browned and the onions translucent. Add the saffron and 1/4 cup hot water, cover, and cook for 15 minutes.
- Check the water level and stir the chicken. Add more hot water if the chicken sticks to the pot and the sauce is too thick. Add only a little, or the sauce will be too runny. 1/4 cup more should be just enough for the chicken to cook. Place the preserved lemons over the top and cook for 15-30 minutes, until the meat is fully cooked and the sauce is slightly thick.
- Throw in the olives and chopped parsley, reduce the heat to low, and let simmer for 5 min.
- Serve your Tagine hot and top it off with French Fries for a beautiful crisp. Serve with Fresh Moroccan mint tea and some bread on the side. You may serve your chicken on a bed of oven-roasted potatoes as a healthier alternative. Please see the notes below for the recipe.
- For a keto version, skip the bread and the French fries and pair your dish with unsweetened iced tea.
Notes
To serve your tagine on a bed of oven-roasted potatoes:
- Cut four russet potatoes into round slices and boil them over high heat for 6 minutes.
- Mix your potatoes with 1/4 cup olive oil and 1/4 tsp salt, and place them on a baking sheet.
- Roast your potatoes in a preheated 400 F oven for 30-40 minutes.
- Place the chicken over the potatoes and garnish with olives, parsley, lemon slices, and sauce.
Storing the leftovers:
- Store leftovers in the refrigerator for up to three days. Heat the Tagine on a stove top with a little bit of water to avoid burning; do not microwave.
Want to pair it with some Moroccan bread? Check this easy-to-make recipe!
Did you make this Tagine? Tag @petitapron on Instagram and share with us!
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