Description
This Moroccan Chicken Tagine with Olives and Preserved Lemons features bold, bright flavors from preserved lemon, olives, and a blend of Middle Eastern spices. Traditionally cooked in a tagine, this recipe adapts beautifully to oven roasting, yielding tender, juicy chicken perfect for pairing with couscous or roasted vegetables. Marinated for several hours, the dish offers a rich, aromatic experience that brings Moroccan cuisine to your table with ease.
Ingredients
For the Marinade:
- 1 to 2 preserved lemons, quartered and seeds removed
- 1 whole chicken, cut into pieces, skin removed, back discarded or reserved for another use (or an equivalent mix of chicken parts)
- 2 large white or yellow onions, finely chopped
- 2 to 3 cloves garlic, minced
- 1 small handful fresh cilantro, chopped
- 1 small handful fresh parsley, chopped
- 2 teaspoons ground ginger
- 1 teaspoon black pepper
- 1 teaspoon turmeric (or 1/4 teaspoon Moroccan yellow colorant)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon saffron threads, crumbled (optional)
- 1 teaspoon smen (optional)
- 1/4 to 1/2 teaspoon ras el hanout (optional)
For Cooking:
- 1/3 cup olive oil
- 2 handfuls pitted olives (green, red, or mixed)
- 1/4 cup water, approximately (if using a tagine)
Instructions
- Gather Ingredients and Prepare Lemon: Remove the flesh from the preserved lemons and chop finely, reserving the rind for cooking. This adds a distinctive tangy depth to the dish.
- Marinate the Chicken: In a large bowl, combine the chicken pieces, lemon flesh, onions, garlic, cilantro, parsley, ginger, black pepper, turmeric, and salt. If using, add saffron, smen, and ras el hanout. Mix thoroughly until the chicken is well coated. Refrigerate and allow to marinate for several hours or overnight for best flavor infusion.
- If Using a Tagine—Prepare and Cook: Coat the bottom of the tagine with some olive oil. Arrange the marinated chicken skin-side up, distributing the onions evenly around. Scatter the olives and reserved preserved lemon rind over the chicken, then drizzle with remaining olive oil. Add about 1/4 cup water. Cover the tagine and place it over medium-low heat on a heat diffuser. Allow it to gently reach a simmer without lifting the lid. Cook undisturbed for 80-90 minutes, then carefully turn chicken flesh-side up. Cover and continue cooking another 45 minutes to 1 hour until chicken is very tender. Remove from heat and let rest 10 to 15 minutes before serving.
- If Using an Oven—Prepare and Cook: Preheat oven to 425°F (220°C). Coat the bottom of a large baking dish with olive oil. Spread the onions and garlic from the marinade in the dish. Place the marinated chicken pieces atop the onions. Add olives and reserved lemon rind on top of the chicken and drizzle with remaining olive oil. Bake uncovered for 45 minutes to 1 hour, basting occasionally, until lightly golden. Reduce oven temperature to 350°F (175°C) and bake for an additional 20 to 30 minutes or longer until deeply browned and juices run clear. Let chicken rest for 10 to 15 minutes before serving.
- Serve and Enjoy: Serve your Moroccan chicken tagine hot with traditional sides like couscous and roasted cauliflower. Offer lemon wedges and harissa at the table for added flavor customization.
Notes
- If you don't have a tagine, roasting the chicken in the oven is an excellent alternative that yields delicious results.
- Marinating the chicken overnight enhances the flavors and tenderness significantly.
- Adjust the amount of preserved lemon and olives to suit your taste preferences.
- Saffron, smen, and ras el hanout are optional but add authentic Moroccan complexity.
- Use a heat diffuser when cooking on stovetop with a tagine to prevent burning and ensure even cooking.
- Always check chicken for doneness by ensuring the juices run clear and meat is tender.
