SaveMoroccan Chicken Tagine with Preserved Lemon
Saffron-spiced chicken with preserved lemon, olives, and herbs. Slow, fragrant, the national dish of Morocco.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $22.00 · $5.50/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 6 piece bone-in skin-on chicken thighs
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1 tsp sweet paprika
- 1/2 tsp saffron threads (bloomed in 2 tbsp warm water)
- 3 tbsp olive oil
- 2 large yellow onions (thinly sliced)
- 5 cloves garlic (minced)
- 1 piece preserved lemon (rind only, rinsed, thinly sliced)
- 1 cup green olives (Castelvetrano or Picholine, pitted)
- 1 1/2 cup chicken stock
- 1/2 cup fresh cilantro (chopped, divided)
- 1/2 cup fresh parsley (chopped, divided)
- 2 tbsp lemon juice (fresh)
Instructions
- 1
Rub chicken with salt, pepper, ginger, cumin, cinnamon, paprika. Rest 15 minutes while you prep.
- 2
Bloom saffron in warm water 10 minutes.
- 3
Heat olive oil in a tagine or heavy Dutch oven over medium-high. Sear chicken skin-side down 5-6 minutes until deeply golden. Flip briefly, 2 minutes. Remove.
Render the chicken fat — it's the base of the sauce.
- 4
Reduce heat to medium. Add onions to the chicken fat, cook 8 minutes until soft and golden.
- 5
Add garlic and half the cilantro-parsley, cook 90 seconds.
- 6
Return chicken skin-side up, pour over saffron water and stock. Tuck in preserved lemon and olives.
Preserved lemon is the soul of this dish. Rind only — the flesh is too salty.
- 7
Cover and simmer very low 45 minutes, turning chicken once at halfway. Internal 165°F.
- 8
Uncover, simmer 10 minutes to reduce sauce slightly.
- 9
Off heat, add lemon juice and remaining herbs. Serve over couscous with a spoonful of sauce.
Pairs With
Provençal or Spanish
Stone fruit and acid match preserved lemon and olives.
Gunpowder tea, mint, sugar
Traditional, refreshing, balances spice.
Lemon, honey, orange flower water
Floral acidity cuts richness, in the Moroccan aromatic family.
Make It Yours
Tap a dietary need to see exactly what to swap.
Reviews (0)
Honest reviews from cooks who actually made this recipe.
No reviews yet
Be the first to review this recipe.
Cooking Soundtrack
Easy-going rock, country, and the kind of music that pairs with burgers and cold beer.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Preserved lemons are at any Middle Eastern grocer or jar from Whole Foods. Game-changer.
- •Bone-in chicken or it's not tagine. Boneless loses the flavor depth.
- •Cook over very low flame or a diffuser — tagines like patience.
Substitutions
- preserved lemon → lemon zest + 1 tsp salt + 1 tbsp lemon juice
- saffron → 1/2 tsp turmeric (color only)
- green olives → Moroccan oil-cured olives
Leftovers
Refrigerate 4 days, freeze 2 months. Flavor deepens overnight.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
