If you’re searching for a dish that bursts with exotic flavor, tender meat, and a comforting blend of spices, this Moroccan Chicken Tagine Recipe is exactly what you need. This warm, fragrant dish combines succulent chicken thighs simmered slowly with vibrant spices, tangy olives, and a hint of preserved lemon, creating a meal that feels both special and incredibly satisfying. Whether it’s a casual dinner or a festive gathering, this recipe brings the magic of Moroccan cuisine right to your table in a way that’s wonderfully approachable and deeply delicious.
Ingredients You’ll Need
Each ingredient in this Moroccan Chicken Tagine Recipe plays a crucial role, balancing robust spices with bright, fresh accents and hearty protein. The combination of spices creates that signature warmth, while olives and preserved lemon add layers of tang and depth that elevate the dish beyond ordinary chicken stews.
- 6 bone-in, skin-on chicken thighs: Juicy and flavorful, these provide a rich base for the tagine.
- 1 large yellow onion, sliced: Adds sweetness and a tender texture as it softens during cooking.
- 4 cloves garlic, minced: Infuses the dish with an aromatic punch that’s irresistible.
- 1 cup green olives, pitted: Bring a salty, briny contrast that makes the flavors pop.
- 2 tablespoons olive oil: Used to sear the chicken and sauté aromatics, offering a silky mouthfeel.
- 1 teaspoon ground ginger: Adds warmth and a subtle zing to the spice blend.
- 1/2 teaspoon ground cinnamon: Provides depth and a hint of sweet earthiness.
- 1/2 teaspoon ground turmeric: Vibrant golden color and mild earthiness come from this.
- 1 teaspoon paprika: Introduces smoky undertones that enrich the overall flavor.
- 1 teaspoon ground cumin: A classic North African spice that brings earthiness and complexity.
- 1 teaspoon salt: Essential for enhancing all the natural flavors.
- 1/2 teaspoon black pepper: Adds a gentle heat and sharpness.
- 1 and 1/2 cups chicken broth: Keeps the chicken moist and helps meld all the flavors together.
- 1/4 cup fresh cilantro, chopped: Bright, herby freshness to finish the dish perfectly; plus more for garnish.
- 1 preserved lemon, sliced (optional): A uniquely tangy, salty component that takes this tagine to another level.
How to Make Moroccan Chicken Tagine Recipe
Step 1: Sear the Chicken
Start by heating olive oil in a Dutch oven or deep skillet over medium heat. Sear the chicken thighs skin-side down until they develop a gorgeous golden-brown crust. This step not only locks in juices but also creates a flavorful foundation for the entire dish. Once browned, remove the chicken and set it aside for the next stage.
Step 2: Sauté the Aromatics
Next, add the sliced onions and minced garlic to the same pan. Sauté these fragrant ingredients until the onions become soft and translucent, releasing their natural sweetness. Scrape up any browned bits from the chicken sticking to the bottom; this will add even more richness to your tagine.
Step 3: Combine and Spice It Up
Return the seared chicken thighs to the pan with the sautéed onions and garlic. Now is the moment to sprinkle in the ground ginger, cinnamon, turmeric, paprika, cumin, salt, and black pepper. These spices form the heart of the Moroccan Chicken Tagine Recipe, coating the chicken and infusing the dish with those signature North African warm and aromatic notes.
Step 4: Add Broth and Olives
Pour in the chicken broth to gently cover the ingredients. Then, add the pitted green olives and, if using, the sliced preserved lemon. The broth keeps everything wonderfully moist during cooking, while the olives and lemon deliver bursts of tangy, salty flavor that add beautiful complexity.
Step 5: Simmer to Perfection
Cover the pot and let everything simmer on low heat for 40 to 45 minutes. This slow cooking tenderizes the chicken until it falls off the bone and allows the spices and savory elements to meld beautifully. You’ll know it’s ready when the chicken is tender, and the sauce is rich and fragrant.
Step 6: Final Seasoning and Garnish
Before serving, taste the tagine and adjust seasoning as needed. Finish by stirring in freshly chopped cilantro for a fresh, herbal touch, and sprinkle a little more on top for an inviting finish. Now your Moroccan Chicken Tagine Recipe is ready to steal the spotlight!
How to Serve Moroccan Chicken Tagine Recipe
Garnishes
Garnishing is the secret to an eye-catching and vibrant presentation. Fresh cilantro is a classic choice for adding a splash of green and bright flavor. You can also consider toasted slivered almonds or freshly chopped parsley. These garnishes add texture contrast and keep the flavors lively.
Side Dishes
This Moroccan Chicken Tagine Recipe pairs beautifully with fluffy couscous, which perfectly soaks up the rich sauce. Alternatively, serve it over creamy mashed potatoes or with warm crusty bread for scooping. Roasted vegetables or a simple salad with lemon vinaigrette provide refreshing balance to the rich main dish.
Creative Ways to Present
For a memorable dinner, serve the tagine in traditional Moroccan cookware if you have one, or use a beautiful shallow bowl to showcase the colorful ingredients. Add whole preserved lemon slices and olives as decoration on top. Offering little bowls of extra cilantro or lemon wedges encourages guests to customize their plates beautifully.
Make Ahead and Storage
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. The flavors actually deepen overnight, making the dish even tastier the next day. Be sure to keep the chicken pieces submerged in the sauce to prevent them from drying out.
Freezing
If you want to enjoy this Moroccan Chicken Tagine Recipe later, it freezes very well. Place cooled tagine into a freezer-safe container and store it for up to three months. When ready, thaw overnight in the refrigerator before reheating gently on the stove.
Reheating
Reheat the tagine slowly on low heat in a covered pan to prevent the chicken from drying out. Stir occasionally and add a splash of broth or water if the sauce seems too thick. You can also reheat single portions in the microwave, but cover loosely to keep moisture locked in.
FAQs
Can I use boneless chicken for this Moroccan Chicken Tagine Recipe?
Absolutely! Boneless chicken thighs or breasts can be used if you prefer, but bone-in chicken tends to stay juicier and more flavorful when slow-cooked in a tagine.
What can I substitute for preserved lemon?
If you can’t find preserved lemons, you can substitute with fresh lemon zest and a small squeeze of lemon juice. It won’t be quite the same but will still add a delightful citrus brightness.
Is this recipe spicy?
This Moroccan Chicken Tagine Recipe is warmly spiced but not overly hot. If you want a bit of heat, feel free to add some crushed red pepper flakes or harissa paste to taste.
Can I prepare this in a slow cooker?
Yes! After searing the chicken and sautéing the aromatics, transfer everything to a slow cooker and cook on low for about 4 to 5 hours. The flavors will develop beautifully and the chicken will be tender.
What if I don’t have a Dutch oven?
No worries! A heavy-bottomed, deep skillet with a tight-fitting lid works well. The key is to maintain even heat and keep the braising environment moist for the chicken to cook slowly.
Final Thoughts
There’s something truly special about making this Moroccan Chicken Tagine Recipe at home. It’s like capturing the essence of Moroccan hospitality in a dish—rich, fragrant, and full of soul. Whether you’re new to tagine cooking or a seasoned fan, I promise this recipe will become one of your favorites for cozy dinners and celebrations alike. So gather your ingredients, savor each step, and enjoy every delicious bite. Happy cooking!
Print
Moroccan Chicken Tagine Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Moroccan
- Diet: Halal
Description
A flavorful Moroccan Chicken Tagine featuring tender chicken thighs simmered with aromatic spices, green olives, preserved lemon, and fresh cilantro. This comforting dish is cooked on the stovetop in a single pot, perfect for a hearty and exotic meal.
Ingredients
Chicken and Broth
- 6 bone-in, skin-on chicken thighs
- 1 and 1/2 cups chicken broth
Vegetables and Aromatics
- 1 large yellow onion, sliced
- 4 cloves garlic, minced
- 1 cup green olives, pitted
- 1/4 cup fresh cilantro, chopped (plus more for garnish)
- 1 preserved lemon, sliced (optional)
Spices and Seasonings
- 2 tablespoons olive oil
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat the oil: Warm 2 tablespoons of olive oil in a Dutch oven or a deep skillet over medium heat to prepare for searing the chicken.
- Sear the chicken: Place the chicken thighs skin-side down into the hot oil and cook until the skin is golden brown and crisp, then remove from the pan and set aside.
- Sauté aromatics: Add the sliced onion and minced garlic to the pan and cook, stirring occasionally, until they become soft and fragrant, building the flavor base for the tagine.
- Add chicken and spices: Return the seared chicken to the pot, then sprinkle over the ground ginger, cinnamon, turmeric, paprika, cumin, salt, and black pepper to coat the chicken and vegetables evenly with the spices.
- Pour in broth and add olives: Pour in 1 and 1/2 cups of chicken broth, then add the pitted green olives and sliced preserved lemon if using, which add depth and a tangy zest.
- Simmer: Cover the pot with a lid, reduce heat to low, and let everything simmer gently for 40 to 45 minutes until the chicken is tender, fully cooked through, and infused with all the spices.
- Adjust and garnish: Taste the broth and adjust seasoning if necessary, then garnish the dish with freshly chopped cilantro before serving to add a fresh, vibrant touch.
Notes
- Using bone-in, skin-on chicken thighs adds moisture and rich flavor to the dish.
- Preserved lemon is traditional but optional; it adds a unique citrus aroma that complements the spices.
- This dish is typically cooked on the stovetop in a heavy pot or Dutch oven to allow slow simmering.
- Serve with couscous, rice, or warm flatbread for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
