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Moroccan Chicken Tagine
Slow-braised chicken in a saffron-preserved lemon sauce with olives and warming Moroccan spices — comfort in the conical pot.
20 mins
70 mins
4 people
Moroccan
Chicken thighs, bone-in
1.2kg
Preserved lemons
Rinsed, pulp removed, rind sliced
2
Green olives
150g
Onion
Grated or finely diced
2
Garlic
5 cloves
Saffron
In warm water
generous pinch
Ground ginger
1 tsp
Cumin
1 tsp
Coriander
1 tsp
Cinnamon
1/2 tsp
Turmeric
1/2 tsp
Fresh coriander and parsley
bunch each
Olive oil
3 tbsp
Chicken stock
200ml
🍽️ Clay tagine pot
→ Heavy casserole or Dutch oven
The low-slow braise is what matters, not the pot shape
🍽️ Preserved lemons
→ Make your own (8 weeks) or buy jarred
Jarred preserved lemons are excellent and accessible everywhere
Mix spices into a paste with olive oil. Coat chicken on all sides. Marinate 1 hour.
💡 Pro Tip: Spice paste gives better adhesion than dry rub alone.
Brown chicken on all sides in the tagine or heavy pot.
💡 Pro Tip: Browning is not traditional in a tagine but adds significant depth — restaurants often brown in a separate pan first.
Sauté grated onion and garlic until very soft and almost puréed.
💡 Pro Tip: Grated onion dissolves into the sauce — same technique used in Persian cooking for a silky base.
Return chicken. Add saffron water, stock, herbs. Cover and braise on low heat 50 minutes.
💡 Pro Tip: Low and slow — tagine is not a dish to rush.
Add preserved lemon rind and olives in last 10 minutes. Adjust seasoning.
💡 Pro Tip: Preserved lemon is very salty — add it last and don't add salt until after.
- ✓Preserved lemon (not fresh) is the defining ingredient
- ✓Grate onions rather than chop for the silkiest sauce
- ✓Low heat only — tagines need patience
- →With couscous
- →With khobz (Moroccan bread)
- →With harissa on the side