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Moroccan cuisine is celebrated for its vibrant flavors, aromatic spices, and colorful presentations. At the heart of this culinary tradition lies the tagine, a slow-cooked stew named after the earthenware pot in which it is cooked. This traditional dish is a staple in Moroccan households, showcasing the rich agricultural bounty of the region. Among the many variations, the Zesty Chicken Tagine with Olives and Lemons stands out for its bright, invigorating flavors and the perfect balance of savory and tangy notes.

Chicken Tagine Recipe with Olives and Lemons

Dive into the flavors of Morocco with this Zesty Chicken Tagine featuring olives and lemons. This vibrant dish is packed with aromatic spices like cumin, ginger, and cinnamon, combined with tender chicken thighs simmered in a rich sauce of tomatoes, honey, and preserved lemon. Perfect for a cozy dinner, serve it over fluffy couscous or with crusty bread to soak up every drop. Garnish with fresh cilantro for a delightful finish. Enjoy this taste of tradition!
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Ingredients
  

4 bone-in, skin-on chicken thighs

2 tablespoons olive oil

1 large onion, sliced

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground ginger

1 teaspoon ground coriander

1 teaspoon turmeric

1 teaspoon cinnamon

1 cup chicken broth

1 cup green olives, pitted and halved

1 preserved lemon, rinsed and quartered (or zest of 1 fresh lemon)

1 cup diced tomatoes (canned or fresh)

1/4 cup honey

Salt and pepper to taste

Fresh cilantro for garnish

Cooked couscous or crusty bread for serving

Instructions
 

Heat olive oil in a large tagine or Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper, and brown them in the pan for about 5-7 minutes per side until golden. Remove and set aside.

    In the same pot, add the sliced onion and sauté for about 4-5 minutes until softened. Stir in the garlic and cook for an additional 1-2 minutes until fragrant.

      Add cumin, ginger, coriander, turmeric, and cinnamon, stirring for about 1 minute until the spices are fragrant.

        Pour in the chicken broth, scraping up any brown bits from the bottom of the pot. Stir in the diced tomatoes, honey, olives, and preserved lemon.

          Return the browned chicken thighs to the pot, nestling them into the sauce. Bring to a gentle simmer, then cover the pot and reduce the heat to low. Cook for about 40 minutes, or until the chicken is tender and cooked through.

            Taste and adjust seasoning with more salt, pepper, or honey if desired. Remove from heat and let it rest for 5 minutes.

              Garnish with fresh cilantro before serving. Serve the tagine over cooked couscous or alongside crusty bread to soak up the delicious sauce.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4