Print

Savory Chicken Tagine with Preserved Lemons, Olives, and Spices Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 62 reviews

This Chicken Tagine recipe offers a fragrant and flavorful Moroccan-inspired dish featuring tender chicken thighs marinated in a blend of aromatic spices and slow-simmered with preserved lemons, olives, raisins, and onions. The dish combines sweet, savory, and tangy notes for a comforting and exotic meal perfect for sharing.

Ingredients

Chicken and Marinade

  • 2 pounds skinless, boneless chicken thighs
  • 4 cloves garlic, minced
  • 1 teaspoon kosher salt (plus more as needed)
  • 1 ½ teaspoons The Spice Hunter Sweet Paprika
  • 1 teaspoon The Spice Hunter Turmeric
  • ½ teaspoon The Spice Hunter Ginger
  • ½ teaspoon The Spice Hunter Black Pepper
  • ¼ teaspoon The Spice Hunter Cumin
  • A pinch of The Spice Hunter Saffron Threads, ground
  • 3 tablespoons olive oil (for marinade)

Cooking Ingredients

  • 1 tablespoon olive oil (additional for cooking)
  • 3 large onions, sliced
  • ½ cup dry white wine (optional)
  • 1 cup chicken broth
  • 1 The Spice Hunter Cinnamon Stick
  • 1 – 2 preserved lemons, sliced
  • ½ cup gold raisins
  • ⅔ cup pitted green olives
  • ⅔ cup pitted kalamata olives
  • ⅓ cup chopped parsley

Instructions

  1. Marinate the Chicken: In a large bowl, combine the chicken thighs with minced garlic, 1 teaspoon kosher salt, paprika, turmeric, ginger, black pepper, cumin, ground saffron, and 3 tablespoons olive oil. Massage the mixture into the chicken pieces thoroughly to ensure even coating. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to develop.
  2. Brown the Chicken: Heat 1 tablespoon olive oil in a braiser or Dutch oven over medium-high heat. Add the marinated chicken thighs and brown them on both sides for about 3-4 minutes per side, until they achieve a golden-brown crust. Transfer the browned chicken to a cutting board and cut each thigh into 2 or 3 smaller pieces. Set aside on a plate.
  3. Sauté the Onions: Reduce the heat to medium and add the sliced onions to the same pot. Cook them until softened, about 5 to 8 minutes. If using, pour in the dry white wine and cook until it has evaporated, stirring and scraping up any browned bits from the bottom of the pan with a wooden spoon.
  4. Add Broth and Flavorings: Stir in the chicken broth and add the cinnamon stick, preserved lemon slices, raisins, and both kinds of olives. Season with a small pinch of salt to taste.
  5. Simmer the Chicken: Nestle the cut chicken pieces and any accumulated juices into the liquid. Reduce the heat to low and cover the pot. Let it simmer gently for 40 minutes, or until the chicken is very tender and infused with the aromatic flavors.
  6. Finish and Serve: Stir in the chopped parsley to add freshness and color. Serve the chicken tagine hot, ideally with couscous or crusty bread to soak up the delicious sauce.

Notes

  • Marinating the chicken overnight enhances the depth of flavor but 2 hours is sufficient if short on time.
  • Preserved lemons can be found in specialty stores or online, or you can make your own ahead of time.
  • Using a braiser or Dutch oven ensures even heat distribution and proper simmering for tender meat.
  • The white wine is optional but adds acidity and depth; you can substitute with extra chicken broth if preferred.
  • Adjust the quantity of olives and raisins according to taste for a sweeter or saltier balance.

Find it online: https://justsosavory.com/savory-chicken-tagine-with-preserved-lemons-olives-and-spices-recipe/