Chicken Tagine with Green Olives and Preserved Lemon

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golden Chicken Tagine with Green Olives and Preserved Lemon simmers gently, filling your kitchen with the rich scent of warm spices, tangy citrus, and salty olives. This dish offers a perfect mix of tender meat, bold flavors, and comforting aroma that brings Morocco straight to your table.

In this guide, you’ll learn how to make an authentic Chicken Tagine with Green Olives and Preserved Lemon that’s both full of flavor and easy to prepare. From the marinated chicken to the balance of saffron and preserved lemon, every step is designed for home cooks of all levels. You’ll also find helpful advice to avoid common mistakes and master this dish even without a traditional tagine pot.

Plus, you’ll learn the key difference between preserved and pickled lemons, and how to adjust if you only have the latter. Whether you’re using a clay tagine or a simple Dutch oven, you’re in good hands.

Ingredients Needed

For the Marinade and Chicken Base

5 cloves garlic, finely chopped
¼ teaspoon saffron threads, crushed for even flavor
½ teaspoon ground ginger
1 teaspoon sweet paprika
½ teaspoon ground cumin
½ teaspoon turmeric
Salt and freshly ground black pepper, to taste
1 whole chicken, cut into 8 to 10 pieces

For Cooking and Sauce

2 tablespoons extra virgin olive oil
3 medium onions, thinly sliced
1 cinnamon stick
8 kalamata olives, pitted and halved
8 green olives, cracked, pitted, and halved
1 large or 3 small preserved lemons, quartered with pulp removed and peel sliced
1 cup chicken stock
Juice of half a fresh lemon

For Garnish

1 tablespoon chopped flat-leaf parsley

This recipe serves 4. Using bone-in chicken gives better flavor and helps the meat stay juicy during cooking.

A Guide to Your Ingredients The Chicken Tagine with Green Olives and Preserved Lemon

The Chicken

Bone-in pieces like thighs and drumsticks work best for tagine. They stay moist and soak up the spices well during the long, slow simmer. You can also use a whole chicken cut into parts, which adds more variety and richness. If you’ve never jointed a chicken before, it’s a useful skill that saves money and adds flavor depth.

The Olives

Olives give this dish a salty, tangy punch. Castelvetrano olives are buttery and mild, perfect if you prefer a less intense bite. Kalamata olives bring deeper color and bolder flavor. Green cracked olives offer classic Mediterranean sharpness. Mixing two types adds layers of taste and texture.

The Spice Blend

The flavor foundation of this tagine comes from a handful of warm, fragrant spices. You’ll use turmeric for color and earthiness, cumin for warmth, paprika for sweetness, ginger for brightness, cinnamon for depth, and saffron for a subtle floral note.

DIY Moroccan Spice Blend

Make a small batch of this blend and keep it in a jar to use in future recipes. Combine one tablespoon ground cumin, one tablespoon sweet paprika, one teaspoon ground turmeric, one teaspoon ground ginger, half a teaspoon cinnamon, and a pinch of saffron threads. Mix well and store in an airtight container. This simple blend captures the soul of Moroccan cooking.

How to Make Chicken Tagine with Green Olives and Preserved Lemon

1. Marinate the Chicken

In a small bowl, combine the chopped garlic, saffron, ginger, paprika, cumin, and turmeric. If your chicken isn’t pre-salted, add about half a teaspoon of salt. Add black pepper to taste. Rub this mixture all over the chicken pieces, making sure each piece is well coated. Cover and refrigerate for at least 3 hours, or overnight for deeper flavor.

2. Brown the Chicken and Cook the Onions

Heat the olive oil in a heavy skillet over medium heat. Add the marinated chicken pieces and cook until browned on all sides. Once golden, transfer the chicken to a plate and set it aside. Add the sliced onions to the same skillet and cook over medium-low heat for about 15 minutes, stirring often, until they turn soft and lightly golden. If you have a tagine, transfer the onions to the base now. If not, leave them in the skillet. Drop in the cinnamon stick.

3. Layer and Assemble the Dish

Place the browned chicken on top of the onions. Sprinkle the olives over the chicken. Take the preserved lemons, remove the pulp, and slice the rind into thin strips. Scatter these lemon pieces over the top. In a small bowl, mix the chicken stock with the fresh lemon juice and pour the liquid evenly over everything.

4. Simmer and Finish

Cover the tagine or skillet with a tight-fitting lid. Keep the heat low and let it simmer gently for around 30 minutes. The chicken should be tender and fully cooked, and the sauce should have thickened slightly. Before serving, sprinkle with chopped parsley for a fresh finish. Serve hot.

Pro Tips and Troubleshooting for a Perfect Result

Problem: My Sauce Is Too Watery

If the sauce feels thin, reduce the amount of liquid slightly when you start cooking. After the chicken is done, remove it from the pot and simmer the sauce uncovered for a few extra minutes. Stir gently until it thickens enough to coat the back of a spoon. This helps concentrate the flavors without overcooking the chicken.

Problem: My Tagine Tastes Bland

A bland result usually comes from not marinating long enough or using too little seasoning. Be generous with your spices and allow the chicken to marinate for at least three hours. Before serving, taste the sauce and adjust salt or lemon juice if needed. These final touches bring everything together.

How to Prepare Preserved Lemons

Preserved lemons should be rinsed to remove excess salt. Cut them into quarters, scoop out and discard the pulp, then slice the peel into thin strips. The peel is where the flavor lives. Use it to finish the dish or stir into the sauce during cooking for maximum impact.

Understanding the Heart of a Tagine

What is a Tagine?

A tagine is both the name of a North African stew and the vessel it’s traditionally cooked in. The pot features a wide, shallow base and a cone-shaped lid. This design helps circulate steam, keeping the dish moist while concentrating flavor during slow cooking. Tagines come from Berber culinary traditions and are still central to Moroccan home cooking.

The Secret Ingredient: Preserved vs. Pickled Lemons

Preserved lemons are whole lemons that have been packed in salt and their own juices, then left to ferment. This process softens the rind and creates a mellow, tangy flavor that’s less sharp than fresh lemon. In contrast, pickled lemons are often sliced and brined in vinegar. The two are not the same. While you can use pickled lemons in a pinch, you’ll need to adjust for added salt and acidity. Rinse them well and use a lighter hand with other salty ingredients.

Choosing Your Pot: Tagine or Dutch Oven

While a traditional tagine pot creates a unique cooking environment thanks to its shape, a Dutch oven or heavy-lidded casserole works just as well. The key is slow, gentle heat and a snug lid to trap steam. If you’re cooking on a stovetop, use a diffuser under a clay tagine or stick with the Dutch oven for safety and ease.

What to Serve with Chicken Tagine with Green Olives and Preserved Lemon

Fluffy Couscous

Couscous is the classic side for tagine. Its light texture soaks up the rich sauce perfectly. Serve it plain or with a drizzle of olive oil and a sprinkle of chopped herbs.

Warm Bread

A good crusty bread or flatbread is ideal for scooping up every bit of the flavorful sauce. Choose something sturdy enough to hold up to the juicy stew.

Steamed Rice

If you prefer rice, choose a variety like jasmine or basmati. Its neutral taste balances the bold spices in the tagine.

Fresh Green Salad

A crisp salad with a light vinaigrette helps cut through the richness of the dish. Toss together mixed greens, cucumber, and a lemony dressing for a refreshing contrast.

Helpful Notes

You can make Chicken Tagine with Green Olives and Preserved Lemon ahead and it actually tastes better the next day. The flavors deepen as the ingredients continue to meld in the fridge. Just reheat gently on the stove before serving.

For a lighter version, you can remove the chicken skin before cooking. This cuts some fat but still keeps the dish flavorful if you marinate well.

Don’t skip the preserved lemons. If you can’t find them, use a small amount of finely chopped fresh lemon peel with a pinch of salt as a last resort. It won’t match the exact flavor, but it adds brightness.

Feel free to experiment with the olives. Some people prefer only green olives, while others enjoy the boldness of kalamata. Try both to find your favorite mix.

If you have extra sauce at the end, it makes a great base for lentils or chickpeas the next day. Nothing goes to waste.

Conclusion

This chicken tagine with green olives and preserved lemon brings bold flavor and warmth to any table. With just a few key spices and simple techniques, you can create a dish that feels both comforting and impressive. Whether you’re cooking for family or friends, this recipe delivers rich taste and a touch of Moroccan tradition in every bite.

What twist did you add? Did you stick with the traditional method or use your own spin? Let us know.

Ready to bring this dish to life? Grab your preserved lemons and favorite pot and start cooking. We can’t wait to hear how it turned out.

If you try this recipe, leave a comment and a star rating below. Your feedback helps others and builds our cooking community.

Frequently Asked Questions (FAQ)

What is the difference between pickled lemons and preserved lemons?

Preserved lemons are made by packing whole lemons in salt and letting them ferment in their own juices. This process softens the peel and gives a deep, mellow flavor. Pickled lemons, on the other hand, are usually sliced and soaked in vinegar. They have a sharper, more acidic taste. While both add tang, preserved lemons are traditional in Moroccan cooking.

Can I use normal lemon instead of preserved?

You can, but it won’t taste the same. Regular lemons are more sour and don’t bring the same richness. If using fresh lemon, use the peel only and add a small pinch of salt. This gives a hint of the preserved lemon effect.

What is traditionally served with chicken tagine?

Couscous is the most traditional choice. Other popular sides include crusty bread, steamed rice, or a fresh salad. These options help soak up the flavorful sauce and complete the meal.

When to add olives and preserved lemon to tagine?

Add both once the chicken is layered over the onions. This lets them simmer with the rest of the ingredients and infuse the dish with their flavor. Adding them too early can make the lemons fall apart and the olives too soft.

Why is a tagine shaped the way it is? (And can I use a Dutch oven?)

The tagine’s conical lid traps steam and directs it back into the dish. This keeps food moist and develops deep flavor. If you don’t have a tagine, a Dutch oven works very well. It holds heat evenly and seals in moisture, giving you a similar result.

Do you rinse preserved lemons before using?

Yes, rinse them under cold water to remove excess salt. Then slice off the pulp and use the peel. The peel holds the unique flavor and texture that gives the dish its character.