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A flavorful weeknight chicken tagine recipe made in nearly 30 minutes. With just a handful of bold spices, salty preserved lemons and buttery olives.
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5 from 8 votes

Chicken Tagine with Preserved Lemons and Olives

A flavorful weeknight chicken tagine recipe made in nearly 30 minutes. With just a handful of bold spices, salty preserved lemons and buttery olives.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Mediterranean, Moroccan
Keyword: chicken tagine, chicken tagine with olives, easy chicken tagine, weeknight chicken tagine
Servings: 4 servings
Calories: 733kcal
Cost: $10

Ingredients

  • 2 pounds chicken thighs bone in and skin on

Chicken Marinade

Tagine

Instructions

  • Pat the chicken thighs dry with paper towels and set aside.
  • In medium sized bowl, add the grated garlic, olive oil, saffron, spices and chopped preserved lemon and whisk to combine. Add the chicken pieces to the bowl and rub the marinade all over the chicken and set aside.
  • Heat a medium sized cast iron skillet on medium heat and drizzle with olive oil. Place chicken thighs, skin side down into the skillet and brown until chicken skin is deep golden, about 5-7 minutes. Then turn chicken over and cook for another 4-5 minutes.
  • While chicken is cooking, add 1 cup of water and preserved lemon juice to the same bowl you used to marinate the chicken, and give it a quick whisk to pick up any leftover marinade and set aside.
  • Once chicken is done cooking on both sides, remove from skillet and set aside on a plate.
  • In the same skillet, add sliced onions and carrots and sauté until onions are just softened, about 2-3 minutes.
  • Add the garlic and turmeric and sauté for another 1-2 minutes.
  • Nestle chicken on top of vegetables, skin side up and pour chicken stock and preserved lemon juice mixture into the skillet and bring chicken up to a simmer and cook until chicken is cooked through, for another 15-20 minutes.
  • Towards the last 5-10 minutes of cooking, scatter the olives, chopped apricots and sliced preserved lemon. Once done, garnish tagine with fresh chopped parsley and serve.

Video

Notes

This recipe uses both the pump and peel of the preserved lemon, however if your lemons are store bought, which are usually saltier, you may want to use half the amount

Nutrition

Calories: 733kcal | Carbohydrates: 22g | Protein: 40g | Fat: 54g | Saturated Fat: 13g | Cholesterol: 224mg | Sodium: 811mg | Potassium: 893mg | Fiber: 4g | Sugar: 13g | Vitamin A: 6237IU | Vitamin C: 6mg | Calcium: 64mg | Iron: 3mg