Chicken Tagine with Preserved Lemons and Olives

Chicken tagine with preserved lemons and olives is a classic Moroccan dish that is easy to make and is sure to become a family favorite. 

Chicken Tagine with Preserves Lemons and Olives

This weekend I made an old standby and a family favorite, Chicken Tagine with Preserved Lemons and Olives. If you like Moroccan food or spicy, aromatic dishes then this easy and scrumptious dish is perfect for you. The tender juicy chicken, olives and softened preserved lemons combined with the gravy combine to make a delicious meal.

Need a recipe for preserved lemons? They are easy to make and can be used in sweet and savory dishes. Like preserved Lemon Tea Cake. Don’t have preserved lemons? Try Lemon Yogurt Loaf Cake. 

Why you will love Chicken Tagine

• It’s comforting, hearty and delicious.
• Made in one pan, either a traditional tagine or a dutch oven.
• This recipe uses white and dark meat, a little something for everyone.

What is a tagine?

Tagine refers to both the cooking vessel, and the slow-cooked stew made inside it. The base of the tagine is wide and low and has a conical lid that allows the condensation to build up and go back into the dish helping to keep the food moist and delicious. We have the Le Creuset tagine with a cast iron base and enamel lid and love it. But the earthenware pieces from Morocco are more traditional and beautiful.

That said, you can use a cast iron skillet or a dutch oven as well, they all work to achieve the same fabulous meal.

What you need to make chicken tagine

• 1/4 tsp. saffron threads
• 2 Tbs. warm water
• 2 large yellow onions, chopped
• 1/2 cup coarsely chopped fresh cilantro, plus more for garnish
• 4 Tbs. fresh lemon juice
• 1 tsp. ground cumin
• 1/2 tsp ground ginger
• 1/2 tsp ground turmeric
• 1 cinnamon stick
• 1 tsp. salt
• 2 large garlic cloves, crushed
• 6 Tbs. olive oil
• 4 boneless chicken breasts, thighs or whole chicken
• 1 1/2 cups cracked green olives
• 2 preserved lemons, thinly sliced
• 1/2 cup chicken broth or chicken stock

Directions for Chicken Tagine with Preserved Lemons and Olives

Marinade

• In a small bowl, soak the saffron in the warm water for 10 minutes.
• In a food processor, combine the onions, the 1/2 cup cilantro, 1/2 cup parsley and 2 Tbs. of the lemon juice. Add the cumin, ginger, turmeric, the saffron and its soaking liquid and the salt. Process to a pulpy puree. Transfer the mixture to a large resealable plastic bag. Add the garlic and 3 Tbs. of the olive oil. Then add the chicken breasts or thighs, seal the bag and massage for a few minutes to coat the chicken with the marinating mixture. Refrigerate for at least 8 hours or up to 24 hours.

Tagine

• Put the olives in a large, heavy tagine or pan and add water to cover. Set over medium-high heat and bring to a simmer, then simmer for 5 minutes. Drain the olives and set aside. Thoroughly dry the pan with a paper towel.
• In the same tagine or dutch-oven, over medium-high heat, warm 1 tablespoon of the olive oil, then add the lemon slices and sear until browned, 3 to 5 minutes. Transfer lemon slices to a plate. Then add the remaining 2 Tbs. olive oil to the tagine or pan.
• Remove the chicken from the marinade, shaking off the excess and reserving the marinade. Working in batches, sear the chicken in the pan, (skin side down if using thighs) until golden brown, 5 to 6 minutes each. Transfer to another plate and set aside.
• Pour the broth into the tagine or pan, stirring to scrape up the browned bits from the pan bottom. Stir in the remaining marinade and add the chicken in a single layer and any juices from the plate. Add the cinnamon stick. Bring to a boil, then cover and reduce the heat to medium-low. Simmer until the chicken is opaque throughout, about 40 minutes.
• Add the olives, the reserved lemon slices and the remaining 2 tablespoons lemon juice to the tagine or the pan with the chicken.
• Cover and simmer until the chicken is tender, 15-25 minutes. This time depends upon if you are using breasts or thighs and their size. The chicken should be fall off the bone tender.
• Garnish the stew with fresh herbs, chopped cilantro and parsley and serve immediately.

Serving suggestions & Variation’s

• Serve with crusty bread.
• On a bed of couscous or rice.
• The original recipes used skin-on chicken thighs but you could also use a whole chicken, chicken pieces, chicken thighs or chicken breasts as I did.

Also, do not think that you cannot make this because you do not have any preserved lemons which usually take a couple of weeks to make. HERE is a link to a fast and easy “preserved” lemon recipe.

THAT’S ALL FOR NOW

Have a great day friends, thank you for spending part of your day with me I hope that you enjoyed this Moroccan Chicken Tagine with preserves lemons and olives.

You can also keep up with me on Pinterest, Instagram, and Facebook. And last but not least, if you like Pinecones & Acorns share it with a friend!

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• Total Time: 1 hour 45 minutes
• Yield: 4 servings 1x

Ingredients

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• 1/4 tsp. saffron threads
• 2 Tbs. warm water
• 2 large yellow onions, chopped
• 1/2 cup coarsely chopped fresh cilantro, plus more for garnish
• 4 Tbs. fresh lemon juice
• 1 tsp. ground cumin
• 1/2 tsp ground ginger
• 1/2 tsp ground turmeric
• 1 cinnamon stick
• 1 tsp. salt
• 2 large garlic cloves, crushed
• 6 Tbs. olive oil
• 4 boneless chicken breasts, thighs or whole chicken
• 1 1/2 cups cracked green olives
• 2 preserved lemons, thinly sliced
• 1/2 cup chicken broth or chicken stock

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Instructions

Directions for Chicken Tagine with Preserved Lemons and Olives

• In a small bowl, soak the saffron in the warm water for 10 minutes.
• In a food processor, combine the onions, the 1/2 cup cilantro, 1/2 cup parsley and 2 Tbs. of the lemon juice. Add the cumin, ginger, turmeric, the saffron and its soaking liquid and the salt. Process to a pulpy puree. Transfer the mixture to a large resealable plastic bag. Add the garlic and 3 Tbs. of the olive oil. Then add the chicken breasts or thighs, seal the bag and massage for a few minutes to coat the chicken with the marinating mixture. Refrigerate for at least 8 hours or up to 24 hours.
• Put the olives in a large, heavy tagine or pan and add water to cover. Set over medium-high heat and bring to a simmer, then simmer for 5 minutes. Drain the olives and set aside. Thoroughly dry the pan with a paper towel.
• In the same tagine or dutch-oven, over medium-high heat, warm 1 tablespoon of the olive oil, then add the lemon slices and sear until browned, 3 to 5 minutes. Transfer lemon slices to a plate. Then add the remaining 2 Tbs. olive oil to the tagine or pan.
• Remove the chicken from the marinade, shaking off the excess and reserving the marinade. Working in batches, sear the chicken in the pan, (skin side down if using thighs) until golden brown, 5 to 6 minutes each. Transfer to another plate and set aside.
• Pour the broth into the tagine or pan, stirring to scrape up the browned bits from the pan bottom. Stir in the reserved marinade and add the chicken in a single layer and any juices from the plate. Add the cinnamon stick. Bring to a boil, then cover and reduce the heat to medium-low. Simmer until the chicken is opaque throughout, about 40 minutes.
• Add the olives, the reserved lemon slices and the remaining 2 tablespoons lemon juice to the tagine or the pan with the chicken.
• Cover and simmer until the chicken is tender, 15-25 minutes. This time depends upon if you are using breasts or thighs and their size. The chicken should be fall off the bone tender.
• Garnish the stew with chopped cilantro and parsley and serve immediately. Serves 4.

 

Notes

Recipe from Williams Sonoma

• Author: Elizabeth
• Prep Time: 30
• Cook Time: 75
• Category: Dinner
• Method: Braising
• Cuisine: Moroccan