Chicken Tagine with Preserved Lemon & Olives

By Culiora

A classic Moroccan braise where bone-in chicken simmers gently in an aromatic broth infused with saffron, ginger, and garlic. The rich sauce is reduced to a velvety consistency and balanced with the bright, salty punch of cured preserved lemon peel and green olives.

• Servings: 4
• Prep time: 20 min
• Cook time: 55 min
• Total time: 75 min

Ingredients

• 1 kg whole chicken, cut into 8 pieces (or 1 kg bone-in, skin-on thighs and drumsticks)
• 1 pcs preserved lemon, pulp finely chopped, peel cut into thin strips and reserved
• 4 clove garlic, finely minced
• 1 tbsp fresh ginger, finely grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp sweet paprika
• 1/2 tsp ground turmeric
• 1/4 tsp saffron threads, lightly crushed
• 1/2 tsp freshly ground black pepper
• 1/2 tsp fine salt (adjust carefully as preserved lemons are salty)
• 3 tbsp olive oil
• 2 pcs yellow onions, very finely chopped
• 250 ml water or light chicken stock
• 120 g pitted green olives (such as Picholine or Castelvetrano), rinsed
• 3 tbsp fresh flat-leaf parsley, finely chopped
• 3 tbsp fresh coriander (cilantro), finely chopped

Instructions

1. Soak the crushed saffron threads in 2 tablespoons of warm water in a small bowl and set aside for 10 minutes to release their aroma and colour.
2. In a large bowl, combine the minced garlic, grated ginger, cumin, ground coriander, paprika, turmeric, black pepper, salt, the bloomed saffron with its soaking liquid, and the finely chopped pulp from the preserved lemon. Coat the chicken pieces thoroughly in this paste. If time permits, marinate at room temperature for 30 minutes, or refrigerate covered for up to 4 hours.
3. Heat the olive oil in a wide, heavy-bottomed Dutch oven or traditional tagine base over medium heat. Add the chicken pieces in a single layer and sear gently for 4–5 minutes, turning once, without browning them too deeply. Transfer the chicken temporarily to a plate.
4. Add the finely chopped onions to the remaining oil in the pot. Cook over medium-low heat for 8–10 minutes, stirring frequently, until the onions are soft, translucent, and start melting into a rich base (daghmira). Stir in half of the chopped fresh parsley and coriander.
5. Return the chicken and any resting juices back to the pot, nestling the pieces into the softened onions. Pour in 250 ml of water or stock around the edges, bringing the liquid to a gentle simmer. Cover with a tight-fitting lid, turn the heat to low, and simmer undisturbed for 35–40 minutes, until the chicken is tender and registers at least 74°C on a meat thermometer.
6. Uncover the pot and scatter the green olives and the reserved strips of preserved lemon peel around the chicken. Increase the heat to medium-low and simmer uncovered for 8–10 minutes, gently swirling the pot occasionally, until the liquid reduces to an unctuous, thick onion sauce that coats the back of a spoon.
7. Stir in the remaining fresh parsley and coriander. Taste the sauce and adjust the seasoning with black pepper or salt if needed. Serve hot directly from the pot or tagine with crusty bread or couscous.