Moroccan Chicken Tagine with Olives and Lemon

Introduction

Few dishes capture the vibrant spirit of Moroccan cuisine like Chicken Tagine with Olives and Lemon. This classic North African stew is a show-stopper thanks to its deep, aromatic spices, briny olives, and the bright acidity of preserved lemon. The chicken becomes meltingly tender, soaking up a symphony of flavors that transport your senses to a Moroccan souk with every bite.

Perfect for entertaining or an elevated family dinner, this dish balances savory, zesty, and spicy notes—sure to win raves whether served with couscous, rice, or fresh flatbread.

Why Moroccan Chicken Tagine Stands Out

What makes Moroccan Chicken Tagine such a culinary delight is its harmonious blend of simple ingredients elevated by carefully chosen spices. The use of preserved lemon adds a signature tang, while green olives impart subtle saltiness. The dish’s gentle simmer allows everything to meld together perfectly, resulting in layers of bold, comforting flavor.

The Best Way to Prepare Vegetables and Ingredients

Efficiency meets precision when prepping the onions, carrots, and potatoes that make up the heart of this tagine. Using the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper will save you time and deliver even, attractive cuts for a professional finish. Slice onions thin and dice carrots and potatoes into bite-sized pieces for maximum flavor infusion.

For prepping garlic and ginger, a sturdy Bamboo Cutting Board provides a stable and safe surface that’s easy to clean. Chop the garlic finely and grate or mince the ginger before adding them to your spice mix.

Building a Flavorful Tagine Base

Start by heating olive oil in a sturdy pot—if you lack a traditional tagine, a high-quality Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet is an excellent alternative, offering even heat retention for a beautiful sear on your chicken. Brown the chicken pieces on both sides, then remove and set aside to lock in their juices.

Next, sauté onions until golden before adding spices like cumin, ginger, paprika, and coriander. Introducing the garlic and ginger at this stage intensifies their aroma, which forms the heart of the dish’s complexity.

Simmering to Perfection: The Tagine Technique

Return the chicken to the pan, nestling it among the onions and spices. Add in your carrots, potatoes, and enough chicken broth to just cover the ingredients. Top with green olives and sliced preserved lemon.

Cover and let the tagine cook slowly—either on the stovetop or in the oven. Low, steady heat results in tender meat and deeply infused flavors. For an extra touch of authenticity, place a piece of Reynolds Kitchens Brown Parchment Paper Roll over the pot before covering with a lid. This traps steam and enriches the stew’s texture.

Serving Suggestions and Garnishes

Serve your Moroccan Chicken Tagine over a bed of fluffy couscous or steamed rice and garnish with fresh cilantro. For stylish and practical meal prep (or to take leftovers for lunch), pack servings into a Bentgo Salad Container to keep flavors fresh and vibrant.

Pair the tagine with a cooling side salad of crisp cucumbers and tomatoes tossed in lemon juice and olive oil. Moroccan mint tea is the perfect counterpoint to the richly spiced main.

Nutritional Information and Serving Size

This recipe yields 4 hearty portions, with each serving providing approximately 350–400 calories (without couscous or sides). It’s a well-rounded meal packed with lean protein, wholesome vegetables, and the antioxidant benefits of a Mediterranean-inspired spice medley.

Moroccan Chicken Tagine with Olives and Lemon (Recap)

Moroccan Chicken Tagine with Olives and Lemon is a crowd-pleasing dish that marries complex spices, tender chicken, and tangy preserved lemon in one pot. Its traditional flavors and elegant presentation make it an unforgettable centerpiece for any gathering.

Instructions

1. Pat chicken dry and season with salt and pepper. Heat olive oil in a cast iron skillet or Dutch oven over medium-high heat. Brown the chicken pieces on all sides, then transfer to a plate.
2. Add sliced onions to the pot and sauté until soft and golden, about 5–7 minutes.
3. Stir in minced garlic, ginger, cumin, coriander, paprika, cinnamon, turmeric, and cayenne. Cook for 1 minute until fragrant.
4. Return chicken to the pot. Add carrots, potatoes, and pour in chicken broth. Nestle in the sliced preserved lemon and scatter the green olives over the top.
5. Place a sheet of parchment paper directly over the tagine, then cover with a lid.
6. Simmer gently on low heat for 45–60 minutes, until the chicken is very tender and flavors are well blended. Alternatively, bake in a preheated oven at 325°F for one hour.
7. Uncover, sprinkle chopped cilantro or parsley over the tagine, and adjust seasoning if needed. Serve with lemon wedges and your choice of couscous, rice, or warm bread.
8. If storing or taking for lunch, portion into a Bentgo Salad Container for ultimate convenience and freshness.

Cook and Prep Times

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Enjoy the complex, sunshine-filled flavors of Morocco in every bite of this Chicken Tagine—sure to impress at the dinner table or make a weekday meal unforgettable!