Chicken Tagine with Preserved Lemons and Olives

Name: Chicken Tagine with Preserved Lemons and Olives
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 8 chicken thighs, bone-in and skin-on; 2 preserved lemons, quartered and pulp discarded; 1 cup green olives, pitted; 2 large onions, finely grated; 4 cloves garlic, minced; 2 tablespoons fresh ginger, grated; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon saffron threads, bloomed in warm water; 1/2 teaspoon ground black pepper; 1/2 cup fresh cilantro, chopped; 1/2 cup fresh flat-leaf parsley, chopped; 3 tablespoons olive oil; 1/2 cup water; Salt to taste

Published: May 31, 2026 | Moroccan Cuisine | ⏱ 1h 20min

Chicken tagine with preserved lemons and green olives in a traditional clay pot

Chicken Tagine with Preserved Lemons and Olives is one of Morocco's most iconic dishes. This fragrant, slow-cooked stew combines tender chicken thighs with the bright, tangy flavor of preserved lemons and the briny bite of green olives. Served over fluffy couscous or with crusty bread, it's a meal that transports you straight to the bustling souks of Marrakech.

Recipe Info

Prep Time20 min

Cook Time1h 0min

Total Time1h 20min

Servings4

DifficultyMedium

CuisineMoroccan

If you don't have a tagine, a heavy cast-iron Dutch oven works perfectly.
Homemade preserved lemons are best, but store-bought work in a pinch. Rinse them first to reduce saltiness.
For deeper flavor, marinate the chicken overnight in the refrigerator.

Nutrition Information

Calories	420 kcal
Protein	32g
Fat	24g
Saturated Fat	g
Carbohydrates	18g
Fiber	3g
Sugar	g
Sodium	680mg

* Nutritional values are approximate and based on per-serving calculations.

Frequently Asked Questions

You can, but thighs remain juicier and more flavorful during slow cooking. If using breast, reduce cooking time by 15 minutes to prevent drying out.

Most Middle Eastern or specialty grocery stores carry them. You can also make them at home with just lemons and salt — they take about 3–4 weeks to cure.

Rating

★ ★ ★ ★ ★ 4.4 (150 votes)

About the Author

Stephanie Grine

Recipe Developer & Food Enthusiast

I am a passionate home cook who believes that great food brings people together. Every recipe on TodayFoodsMenu is developed, tested, and photographed in my home kitchen — not a professional test...

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