Chicken Tagine Recipe with Olives and Lemons - Olivia's Cuisine (2024)

This Chicken Tagine is my take on the traditional slow-cooked Moroccan dish! Juicy chicken thighs, onions, olives, preserved lemons and spices come together to create a rich and fragrant stew-like meal that will have you licking your plate clean. And before you start freaking out about not having a tagine pot, don’t worry! You do not need one to make my recipe.

Chicken Tagine Recipe with Olives and Lemons - Olivia's Cuisine (1)

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I have a soft spot in my heart for Moroccan cuisine, with its vibrant colors and flavors!

I am not a connoisseur by any means, and I still have a lot to try and learn. But the few dishes I do know how to cook keep making an appearance at my weekly menu!

This chicken tagine is one of those dishes! I just love the Mediterranean flavors in it, especially the brininess from the olives and the umami preserved lemons.

And while I considered getting a tagine pot just to develop this recipe, I eventually decided against it, as I wanted this to be something that can be done in any kitchen, without special equipment!

If you haven’t tried making tagine because you didn’t have the special pot, this is your chance! It is much easier than you think and I have a feeling you will love it just like I do.

Table of Contents hide

What is a Tagine?

Ingredients

What Spices Go in Chicken Tagine?

How to Make Chicken Tagine

Olivia’s Tips

Serving Chicken Tagine

Wine Pairing

Chicken Tagine

Chicken Tagine Recipe with Olives and Lemons - Olivia's Cuisine (2)

What is a Tagine?

Tagine, or tajine, is a word that defines both the conical shaped clay or ceramic North African cookware and the stew-like food that is cooked in it, which is usually lamb, beef, chicken or fish, slow cooked with several spices and vegetables or fruits.

Using a tagine is not difficult, but it has a bit of a learning curve if you are doing it for the first time.

But before you run out to try and find a tagine, you should know that – even though it is still the cookware of choice in Moroccan rural areas – it is not necessary and that even urban Moroccans use modern cookware to make tagines nowadays.

Chicken Tagine Recipe with Olives and Lemons - Olivia's Cuisine (3)

Ingredients

To make my version of a Chicken Tagine, you will need:

  • Chicken – Traditionally, a chicken tagine is made with a whole chicken, cut into pieces. I prefer using boneless, skinless chicken thighs – and I cut into smaller pieces after browning – to make it easier to eat!
  • Onions – We’re going to use 3 large onions. Yes, it will seem like a lot, but the onions will shrink considerably after cooking!
  • Garlic
  • Spices – Chicken tagine is quite spiced. Not spicy or hot, just flavored/fragrant with quite a bit of spice!
  • Oil – Olive oil is used for marinating and browning the chicken.
  • Olives – I like using both green and kalamata olives. You can use one or the other if you prefer! But make sure they are pitted.
  • Preserved Lemons – Preserved lemons are traditional in this dish, and you can find them at some supermarkets or online. If you can’t get your hands on a jar, you can substitute for fresh lemons, but the dish will lack the umami-ness from the preserved ones!
  • White Wine – for deglazing the pan. Omit if needed!
  • Chicken Broth
  • Parsley – You can substitute for cilantro or even use half cilantro and half parsley, if you are a cilantro lover.
  • Raisins – Raisins are optional, but I personally find that they add a bit of sweetness bursts that balances the overall brininess of this dish!
  • Salt
Chicken Tagine Recipe with Olives and Lemons - Olivia's Cuisine (4)
Chicken Tagine Recipe with Olives and Lemons - Olivia's Cuisine (5)

What Spices Go in Chicken Tagine?

Tagine seasonings vary widely, with each cook having their personal favorites!

Here are mine:

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Chicken Tagine Recipe with Olives and Lemons - Olivia's Cuisine (6)

How to Make Chicken Tagine

Despite the exotic sounding name, chicken tagine is quite easy to make! It is also cooked in one pan, which makes cleaning up so much easier.

As I mentioned before, I chose not to develop this recipe using a tagine pot, so anybody can make this at home. I highly recommend you use a braiser or a Dutch Oven, if you own one, but any wide pot with a lid will do in a pinch!

The tight fitting lid and low heat are essential to replicate the effects of cooking in a tagine pot, without having to add too much liquid.

Finally, preserved lemons can be quite overpowering for some people. If that’s you, you can lower the amount and also remove the flesh, adding only the rinds. You will still get their unique pickled taste, but it won’t be so pronounced!

Recommended tools and equipment: braiser or Dutch Oven, large bowl for marinading, tongs, wooden spoon.

  • Chicken Tagine Recipe with Olives and Lemons - Olivia's Cuisine (7)
  • Chicken Tagine Recipe with Olives and Lemons - Olivia's Cuisine (8)
  • Chicken Tagine Recipe with Olives and Lemons - Olivia's Cuisine (9)
  • Chicken Tagine Recipe with Olives and Lemons - Olivia's Cuisine (10)
  • Chicken Tagine Recipe with Olives and Lemons - Olivia's Cuisine (11)

Here’s how I make this chicken tagine recipe. As always, you will find the printable (and more complete) version of the recipe at the end of this post!

Step 1: Marinate the Chicken.

  • Combine the chicken thighs, salt, olive oil and all spices – minus the cinnamon stick. Massage, making sure all chicken pieces are coated.
  • Cover and refrigerate for at least 2 hours. You can also let it marinate overnight!

Step 2: Brown the Chicken Thighs.

  • Heat olive oil in a large braiser (or Dutch Oven) and brown the chicken thighs on both sides. Remove, cut into smaller pieces and reserve.

Step 3: Cook the onions.

  • Cook the onions until softened.
  • Add the white wine to deglaze the pan.

Step 4: Simmer the chicken tagine.

  • Pour in the broth and add the cinnamon stick, olives, raisins, preserved lemons and a pinch of salt. Nest the chicken pieces in the pan, then cover and simmer until the chicken is very tender.
  • Stir in the chopped parsley and serve!

Olivia’s Tips

  • Be conservative with the salt! Since the olives and preserved lemons are salty, you risk oversalting the dish. Taste and add as needed instead!
  • Don’t skip marinating the chicken for at least 2 hours (4+ hours is best). Believe me, you want to give the spices a chance to infuse the chicken with their wonderful flavors!
  • Avoid adding more liquid, unless it’s sticking on the bottom. A tagine is not quite a stew, so we only need enough liquid to steam and cook the food. It is not supposed to be soupy!
Chicken Tagine Recipe with Olives and Lemons - Olivia's Cuisine (12)

Serving Chicken Tagine

For me, a nice tagine has to be served with couscous! Either plain, herbed or jeweled (like my Moroccan Couscous Pilaf), the couscous soaks the juices from this stew-like dish perfectly!

That being said, serving couscous with tagine is not traditional in Morocco. I, unfortunately, have never visited the country, but according to my research, they eat tagine with bread and no other sides, apart from an occasional salad.

Wine Pairing

Because of the unique flavor from the preserved lemons, this chicken tagine is best paired with a crisp, dry and neutral white. Another good option would be a rosé, such as the Moroccan Vin Gris, or even a light red, like a Rioja or a Pinot Noir.

Chicken Tagine Recipe with Olives and Lemons - Olivia's Cuisine (13)
Chicken Tagine Recipe with Olives and Lemons - Olivia's Cuisine (14)

Frequently Asked Questions

Can I make chicken tagine in the slow cooker?

Yes! After browning the chicken and sautéing the onions, transfer everything to the slow cooker, nesting the chicken on the onions, olives, raisins and preserved lemons. Then, cook on high for 4.5 hours or low for 8 hours. Stir in the parsley before serving!

How long will leftovers keep in the fridge?

Properly store, chicken tagine will keep for 3-4 days in the refrigerator.

Can I freeze it?

Yes, this dish freezes well. Store in a freezer bag or airtight container in the freezer for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat slowly on the stove.

Chicken Tagine Recipe with Olives and Lemons - Olivia's Cuisine (15)

Chicken Tagine

Servings: 6

Prep Time: 10 minutes mins

Cook Time: 50 minutes mins

Marinating: 2 hours hrs

Total Time: 3 hours hrs

author: Olivia Mesquita

course: Main Course

cuisine: North African

This Chicken Tagine is my take on the traditional slow-cooked Moroccan dish! Juicy chicken thighs, onions, olives, preserved lemons and spices come together to create a rich and fragrant stew-like meal that will have you licking your plate clean.

5 from 1 vote

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Ingredients

Equipment

  • Braiser or Dutch Oven

  • Large Bowl

Instructions

  • In a large bowl, combine the chicken thighs, garlic, 1 teaspoon salt, paprika, turmeric, ginger, black pepper, cumin, ground saffron and 3 tablespoons olive oil. Massage the mixture into the chickens with your hands, to ensure every piece is thoroughly coated. Then, cover and refrigerate for at least 2 hours (or overnight).

  • Heat a tablespoon of olive oil in a braiser (or Dutch Oven), over medium-high heat. Brown the chicken thighs on both sides, about 3-4 minutes per side, until golden brown. Transfer the chicken to a cutting board and cut each chicken thigh into 2 or 3 smaller pieces. Reserve on a plate.

  • Reduce heat to medium and sauté the onions, until softened, about 5-8 minutes. Optional: pour in the white wine and cook until evaporated, using a wooden spoon to scrape all the browned bits from the bottom of the pan.

  • Stir in the chicken broth and add the cinnamon stick, preserved lemons, raisins and olives. Season with a small pinch of salt. Add the chicken thighs and any juices, nesting them into the liquid.

  • Reduce the heat to a simmer, then cover and cook for 40 minutes or until the chicken is very tender.

  • Stir in the chopped parsley and serve!

Notes

Preserved Lemons

Preserved lemons can be found in the international aisle of most supermarkets, or online. If you can’t find them, you can substitute fresh lemons, but the flavor won’t be quite the same.

Olives

I like to use both green and kalamata olives. You can choose one or the other, if you prefer! Make sure they are pitted.

Storage and Freezing

Store leftovers in an airtight container, in the fridge, for up to 4 days.

Chicken tagine can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat

Reheat in the same pot where it was cooked, on the stove, over medium-low heat.

Nutrition

Calories: 397kcal, Carbohydrates: 21g, Protein: 31g, Fat: 20g, Saturated Fat: 4g, Trans Fat: 1g, Cholesterol: 144mg, Sodium: 1141mg, Potassium: 683mg, Fiber: 4g, Sugar: 11g, Vitamin A: 687IU, Vitamin C: 14mg, Calcium: 75mg, Iron: 3mg

Author: Olivia Mesquita

Course: Main Course

Cuisine: North African

Chicken Tagine Recipe with Olives and Lemons - Olivia's Cuisine (2024)

FAQs

Why is tagine so good? ›

The magic lies in the lid. The conical shape traps steam as food simmers inside. This steam condenses and trickles back down, continuously basting the ingredients, resulting in incredibly tender meat and vegetables with concentrated flavours.

Is tagine cooking healthy? ›

And cooking in a tagine pot – even if you're not making tagine – is actually one of the healthiest ways to prepare food. Tagine pots are perfect for cooking at low temperatures, which helps preserve nutrients that otherwise break down at high heat.

What do you eat with tagine chicken? ›

What goes with chicken tagine? Plain couscous will work great to soak up all the chicken tagine sauce but you could also make this olive and lemon version. Alternatively, serve with Moroccan bread (great for dipping) and this Moroccan-style salad with spiced carrots.

Does food taste different in a tagine? ›

Tagines are definitely flavor-dense but are not necessarily spicy or hot. The use of fruits such as apricots or dates and almonds are common, and honey often adds a slight sweetness to an otherwise savory dish. The word “tagine” also refers to the traditional clay and ceramic pots in which the tagines are prepared.

Do I need to soak my tagine before cooking? ›

To keep your tagine pot in perfect condition, it's always best to soak it in water before using. Soak your tagine pot by placing it directly into a kitchen sink or bathtub filled with water, ensuring all parts are thoroughly saturated. Tagines can easily crack if heated on a high temperature while empty.

What is the best material for a tagine? ›

When buying a tagine, first consider the material; as noted above, clay and ceramic are traditional and offer good heat distribution, while cast iron is more durable and versatile. Choose the material that you feel the most comfortable using and maintaining.

Can I use a casserole dish instead of a tagine? ›

Just remember the base is hot so protect your table. Tagine alternative: You can make a tagine even if you don't have the dish – just use a deep frying pan with a lid or a flameproof casserole dish.

Do tagine pots go in the oven? ›

The versatile tagine pot can be used both on top of the stove or put in the oven. Dishes that are cooked in the pot can be taken straight to the table and served from there.

Can you overcook a tagine? ›

One secret to a stellar tagine is cooking the meat to just the right stage, almost falling off the bone, but not quite. Remember that even a stew can become overcooked and stringy, so pull the meat as soon as it is ready. Another is to check in to monitor its progress from time to time.

How long to cook tagine? ›

Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey to the casserole dish. Bring to the boil, cover with a fitted lid, place in the oven and cook for 2-2½ hours or until the meat is meltingly tender.

What is a substitute for apricots in tagine? ›

You can use any dried fruit here instead of apricots. Sweet jammy dates are a more intensely sugary substitute, and they are highly traditional. Golden raisins are a more tart option. Figs, prunes and dark raisins can also be used.

How to thicken a tagine? ›

Mix the cornflour with the rosewater and 3 tbsp cold water, then stir into the tagine. Cook over a medium heat for 1-2 mins or until the sauce thickens. (Thickening the sauce with cornflour isn't traditional but helps the tagine to freeze more successfully.)

Why do you put water in the top of a tagine? ›

Less water is required when cooking in a tagine because the cone-shaped top condenses steam and returns it to the dish. If you've erred by adding too much water, reduce the liquids at the end of cooking into a thick sauce because a watery sauce is not desirable.

What is the point of a tagine? ›

The tagine's conical shape makes a uniquely moist, hot environment for the dish being cooked. The base is wide and shallow, and the tall lid fits snugly inside. As the food cooks, steam rises into the cone, condenses, and then trickles down the sides back into the dish.

Can I use a slow cooker instead of a tagine? ›

Tagine dishes are famous for slow cooked tender meat, chicken or fish and flavorful vegetables. No worries if you don't own a tagine because this Moroccan Chicken Tagine recipe comes out fabulous in a Dutch oven or crockpot.

Does cooking in a tagine make a difference? ›

This is because of the pot — also called a tagine — used to prepare the dish. With its tightfitting, cone-shaped lid, a tagine steams the stew as it cooks, catching the rising, aromatic vapor and allowing it to drip back over the ingredients, thereby bathing them in their own juices.

What is a fun fact about tagine? ›

The conical lid, which usually features a small opening at the apex, traps moisture and returns it to the stew. Tagines thus require minimal water—an advantage in the desert of North Africa—and can soften tough cuts of meat.

What is tagine good on? ›

This traditional cookware is ideal for rich, slow-cooked stews of meat, poultry, or fish, and makes a perfect one-pot meal to share at a dinner party.

What is the purpose of the Tajine? ›

Because the domed or cone-shaped lid of the tajine pot traps steam and returns the condensed liquid to the pot, a minimal amount of water is needed to cook meats and vegetables. This method of cooking is important in areas where water supplies are limited or where public water is not yet available.

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