Chicken Tagine with Preserved Lemons and Olives
Tajine Djaj bil Hamid Msayer wal Zitoun
A fragrant, slow-cooked chicken stew with preserved lemons, green olives, and a saffron-onion sauce. The tagine pot traps steam to keep the meat tender without added fat. Rich in protein and bright with citrus, this is the dish most visitors think of when they imagine Moroccan food.
Time
80m
Servings
4
Difficulty
medium
Budget
$$
The Story
Tagine cooking traces back to the Berber people of North Africa, who developed the conical clay pot to conserve water in arid climates. The preserved lemon and olive combination became a signature of Fes and Meknes, where the dish is served for both everyday meals and celebrations. Each family guards its own spice ratio, but the core technique — slow braising over low heat — stays the same across regions.
✓Healthy Swaps & Tips
- • Remove chicken skin before cooking to reduce saturated fat by about 40%.
- • Serve over cauliflower couscous instead of grain couscous for a lower-carb option.
- • Use bone-in chicken breast instead of thighs if you prefer leaner meat.
Ingredients
- 8 piecesbone-in chicken thighsskin removed for lower fat
- 2preserved lemonsquartered, pulp discarded
- 120ggreen olivespitted
- 2 largeoniongrated
- 4 clovesgarlicminced
- 1 bunchfresh cilantrochopped
- 1 bunchfresh parsleychopped
- 1 tspground ginger
- ½ tspturmeric
- pinchsaffron threadsbloomed in 2 tbsp warm water
- 2 tbspolive oil
- 250mlwater or low-sodium chicken broth
- to tastesalt and pepper
Instructions
Season chicken thighs with salt and pepper. In a tagine or heavy-bottomed pot, heat olive oil over medium heat.
Add grated onion, garlic, ginger, turmeric, and bloomed saffron. Stir for 3 minutes until fragrant.
Nestle chicken pieces into the onion mixture. Add cilantro, parsley, and broth. Cover and simmer on low for 45 minutes.
Add preserved lemon quarters and olives. Cook uncovered for 15 minutes until the sauce thickens slightly.
Taste for seasoning and serve hot over whole-wheat couscous or with crusty bread.
Common Questions
Can I make chicken tagine without a tagine pot?
Yes. A Dutch oven or any heavy pot with a tight-fitting lid works well. The key is low, slow heat with moisture trapped inside.
What are preserved lemons?
Lemons cured in salt and their own juice for several weeks. They add a unique salty-sour depth. You can find them at Middle Eastern grocery stores or make your own in about 3 weeks.
Nutrition per serving
Estimated values based on standard ingredients.
Nutrition info is provided as a general guide. Actual values may vary based on specific ingredient brands and portion sizes.
