The Best Moroccan Chicken Tagine

Mar 17, 2019 | Main Course

A classic dish, this Moroccan chicken recipe uses preserved lemons, olives, and onions. It can be cooked in an authentic tagine or roasted in the oven, depending on your preference.

Total time 2 h 30 min
Serves: 4

Ingredients

  • 1 to 2 preserved lemons (quartered and seeds removed)
  • 1 whole chicken (skin removed, cut into pieces)
  • 2 large onions (white or yellow, finely chopped)
  • 2 to 3 cloves garlic (finely chopped or pressed)
  • 1 small handful fresh cilantro (chopped)
  • 1 small handful fresh parsley (chopped)
  • 2 teaspoons ginger
  • 1 teaspoon black pepper
  • 1 teaspoon turmeric (or 1/4 teaspoon Moroccan yellow colorant)
  • 1/2 teaspoon salt (or less, to taste)
  • Optional: 1/4 teaspoon saffron threads (crumbled)
  • Optional: 1 teaspoon smen
  • Optional: 1/4 to 1/2 teaspoon Ras el Hanout
  • 1/3 cup olive oil
  • 2 handfuls olives (green or red, or mixed)
  • 1/4 cup water (approximately)

Method

Note: while there are multiple steps to this recipe, this Moroccan chicken dish is broken down into workable categories to help you better plan for preparation and cooking.

Marinate the Chicken

  1. Remove the flesh from the preserved lemon and chop the flesh finely. Add the lemon to a bowl along with the chicken, onion, garlic, cilantro, parsley, ginger, pepper, turmeric, and salt. If using, add the saffron, Ras el Hanout, and smen. Mix well.

     

  2. If time allows, let the chicken marinate in the refrigerator for several hours or overnight.

     

  3. Cook in either a tagine or in the oven.

Cooking in a Tagine

  1. Add enough of the olive oil to the tagine to coat the bottom.

     

  2. Arrange the marinated chicken in the tagine, flesh-side down, and distribute the onions all around.

     

  3. Add the olives and preserved lemon quarters, and drizzle the remaining olive oil over the chicken.

  4. Add the water to the tagine, cover, and place on a heat diffuser over medium-low heat.

  5. Give the tagine time to reach a simmer without peaking. If you don’t hear the tagine simmering within 20 minutes, slightly increase the heat, and then use the lowest heat setting required for maintaining a gentle—not rapid—simmer.

  6. Allow the chicken to cook undisturbed for 80 to 90 minutes, and then turn the chicken over so it’s flesh side up. Cover the tagine again, and allow the chicken to finish cooking until very tender (about 45 minutes to 1 hour).

  7. Turn off the heat, and let the tagine cool for about 10 to 15 minutes before serving. 

  8. Enjoy!

     

Cooking in the Oven

  1. Preheat oven to 425 F (220 C). Add enough olive oil to a large baking dish so it coats the bottom.

  2. Add the sliced onions and garlic from the marinade.

  3. Then place the marinated chicken on top.

  4. Add the olives and lemon on top and drizzle the chicken with the remaining olive oil.

  5. Bake the chicken uncovered for 45 minutes to one hour, or until the chicken is light golden brown, basting occasionally.

  6. Reduce the heat to 350 F (180 C) and continue baking for another 30 minutes or longer. The chicken should be deeply browned, the juices should run clear, and the leg joints should move easily.

  7. Remove the chicken from the oven and let it rest for 10 to 15 minutes before serving.