🇲🇦 Morocco · Food
Chicken Tagine with Preserved Lemon and Olives
By eatmundo · August 3, 2026
A classic Moroccan celebratory dish featuring succulent chicken infused with the citrus tang of preserved lemons and salt-brined olives. The slow-cooked sauce creates a deep, golden glaze that is perfect for dipping fresh khobz bread.
Ingredients
check them off as you prepareHow to Make It
- 1
In a bowl, mix turmeric, ginger, salt, saffron, and minced garlic with 2 tablespoons of oil to create a marinade.
- 2
Rub the chicken pieces thoroughly with the spice paste, letting it rest for 30 minutes at room temperature.
- 3
Heat the remaining oil in a heavy-bottomed pot or tagine over medium heat and sear the chicken until golden brown on all sides.
- 4
Add finely grated onions to the pot, cover, and reduce heat to low, cooking for 10 minutes until the onions are soft and translucent.
- 5
Pour in 200ml of water, bring to a gentle simmer, cover, and cook for 45 minutes until the chicken is tender and pulling away from the bone.
- 6
Stir in the quartered preserved lemon peel and olives, cooking for an additional 10 minutes without a lid to allow the sauce to thicken slightly.
- 7
Taste the sauce; if it is too salty from the lemons and olives, add a splash of water, but usually no extra salt is needed.
- 8
Serve the tagine hot directly from the pot, garnishing with the chopped pulp of the preserved lemons.
Frequently Asked Questions
Can I use bone-in chicken?+
Yes, bone-in chicken is traditional and provides much more flavor to the sauce than boneless cuts.
Are preserved lemons essential?+
They provide the iconic fermented citrus flavor of Moroccan cooking; they cannot be perfectly replaced by fresh lemon.
How long should it simmer?+
Usually 45 to 60 minutes until the chicken meat is succulent and tender.
What is the best way to serve?+
Serve it communal style with plenty of crusty bread to scoop up the delicious sauce.
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