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Discover the vibrant flavors of Morocco with this exquisite Moroccan Chicken Tagine recipe featuring olives and lemons. This dish not only showcases the rich culinary traditions of North Africa but also brings a delightful blend of spices and ingredients that tantalize the taste buds. With its aromatic spices, succulent chicken, and the unique tang of preserved lemons, Moroccan Chicken Tagine is a dish that embodies warmth and hospitality, often served during family gatherings and special occasions. In this article, we will delve into the origins of tagine cooking, the significance of each ingredient, and the step-by-step instructions to create this heartwarming meal at home.

Chicken Tagine Recipe with Olives and Lemons

Discover the vibrant flavors of Morocco with this delicious Chicken Tagine featuring olives and lemons! Sear succulent chicken thighs and blend aromatic spices like cumin and cinnamon for a cozy, warming dish. This easy recipe requires simple ingredients and just one pot for easy cleanup. Serve it over couscous or with crusty bread to soak up the rich sauce. Perfect for a family dinner or impressing guests. Dive into a taste of North Africa today!
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Ingredients
  

4 chicken thighs, bone-in and skin-on

2 tablespoons olive oil

1 large onion, finely chopped

3 cloves garlic, minced

1 teaspoon ground ginger

1 teaspoon ground cumin

1 teaspoon ground cinnamon

1/2 teaspoon turmeric

1/2 teaspoon paprika

Salt and pepper to taste

1 cup chicken broth

1 preserved lemon, quartered (or 1 fresh lemon, sliced)

1 cup green olives, pitted and halved

1 tablespoon fresh parsley, chopped (for garnish)

1 tablespoon fresh cilantro, chopped (for garnish)

Instructions
 

Sear the Chicken: In a large tagine or Dutch oven, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper. Add the chicken thighs, skin-side down, to the pot and sear them until the skin is golden brown (about 5-7 minutes). Flip and sear the other side for another 5 minutes. Remove the chicken and set aside.

    Sauté Aromatics: In the same pot, add the chopped onion and sauté until translucent (about 5 minutes). Stir in the minced garlic and sauté for an additional minute until fragrant.

      Add Spices: Sprinkle in the ground ginger, cumin, cinnamon, turmeric, and paprika. Stir to coat the onions and garlic in the spices and cook for about 2 minutes, allowing the spices to bloom.

        Deglaze and Simmer: Pour in the chicken broth, scraping any browned bits from the bottom of the pot. Return the chicken to the pot, nestling it into the sauce. Add the quartered preserved lemon and green olives. Bring to a gentle simmer.

          Cook the Tagine: Cover the tagine or pot with a lid and reduce the heat to low. Let it cook gently for 45-50 minutes, or until the chicken is tender and cooked through.

            Finish and Garnish: Once the chicken is cooked, remove the lid and check the seasoning, adjusting salt and pepper as needed. Serve hot, garnished with fresh parsley and cilantro. Enjoy with couscous or crusty bread to soak up the delicious sauce.

              Prep Time: 15 minutes | Total Time: 1 hour 10 minutes | Servings: 4