Chicken Tagine with Olives and Preserved Lemon: A Taste of Morocco

Introduction: The Rich Heritage of Moroccan Tagine

Morocco’s culinary landscape is a vibrant tapestry woven from centuries of cultural exchanges and indigenous traditions. At the heart of this gastronomic heritage stands the tagine, a dish that transcends mere sustenance to become a symbol of Moroccan hospitality and craftsmanship. Dating back over 2,000 years to the Berber people, Morocco’s first inhabitants, the tagine represents one of the world’s oldest continuously practiced cooking methods.

The word “tagine” refers to both the distinctive conical earthenware vessel and the aromatic slow-cooked stew prepared within it. This ingenious cooking pot, with its dome-shaped lid designed to return condensation to the simmering ingredients, was originally created as a portable oven for nomadic Berber tribes traversing North Africa’s diverse landscapes. The Romans may have later introduced refinements, but the essence of this cooking method remained unchanged through centuries.

As Morocco’s history unfolded through Arab, Moorish, Ottoman, and French influences, the tagine evolved while maintaining its cultural significance. The Arabs introduced exotic spices from distant trade routes, while Moorish influences added the sweet-savory combinations that characterize many tagine recipes today. What began as a practical cooking solution has transformed into an art form that embodies Morocco’s soul – a delicious testament to the power of slow food and shared meals in bringing people together.

Ingredients for Chicken Tagine with Olives and Preserved Lemon

Main Ingredients

• 1.5 kg (3.3 lbs) chicken pieces, preferably thighs and legs with skin on
• 3 tablespoons extra virgin olive oil
• 2 large onions, thinly sliced
• 4 garlic cloves, minced
• 2 preserved lemons, rinsed and quartered (pulp removed and rind thinly sliced)
• 200g (1 cup) green olives, pitted and rinsed
• 250ml (1 cup) chicken stock
• 120ml (1/2 cup) water
• 2 tablespoons fresh lemon juice

Spice Mixture

• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Fresh Herbs

• 1 bunch fresh cilantro (coriander), divided (1/4 cup chopped for cooking, rest for garnish)
• 1/4 cup fresh flat-leaf parsley, chopped
• 3 bay leaves

Optional Garnishes

• 1/4 cup toasted almonds, slivered
• 2 tablespoons fresh mint leaves, torn
• Lemon wedges for serving

Note: Traditional Moroccan cooking often uses a clay tagine pot, but a heavy-bottomed Dutch oven or deep skillet with a tight-fitting lid works perfectly well for this recipe.

Step-by-Step Preparation Instructions

Preparing the Chicken Tagine with Olives and Preserved Lemon

1. Prepare the spice mixture: In a small bowl, combine all the spice mixture ingredients (cumin, coriander, ginger, turmeric, paprika, cinnamon, cayenne, salt, and black pepper). Mix thoroughly and set aside.
2. Season the chicken: Pat the chicken pieces dry with paper towels. Rub about two-thirds of the spice mixture all over the chicken, making sure to get some under the skin. Let the chicken marinate at room temperature for 30 minutes (or refrigerate for up to 24 hours for deeper flavor).
3. Brown the chicken: Heat the olive oil in your tagine pot or Dutch oven over medium-high heat. Working in batches if necessary, place the chicken skin-side down and cook until golden brown, about 5-7 minutes. Turn and brown the other side for another 3-4 minutes. Transfer the browned chicken to a plate.
4. Prepare the base: In the same pot, reduce heat to medium and add the sliced onions. Cook, stirring occasionally, until they begin to soften and turn translucent, about 5 minutes. Add the minced garlic and remaining spice mixture, cooking for another minute until fragrant.
5. Combine ingredients: Return the chicken to the pot, nestling the pieces into the onion mixture. Add the chicken stock, water, preserved lemon slices, bay leaves, and 1/4 cup of the chopped cilantro. Bring to a gentle simmer, then reduce heat to low.
6. Slow cook: Cover the pot with its lid and simmer gently for 45-50 minutes, or until the chicken is tender and nearly falling off the bone. About 15 minutes before the chicken is done, add the olives and lemon juice.
7. Finish the dish: Once the chicken is fully cooked, taste and adjust seasoning if needed. Remove the bay leaves. Sprinkle with the remaining fresh cilantro and the chopped parsley before serving.
8. Rest before serving: Allow the tagine to rest, covered, for 10 minutes before serving. This allows the flavors to meld together and the sauce to thicken slightly.

Tip: Authentic Moroccan tagines are cooked over very low heat for extended periods. If using a traditional clay tagine pot, remember to use a diffuser if cooking on an electric stovetop and avoid sudden temperature changes that could crack the clay.

Cooking Method Details: The Art of Perfect Tagine

Temperature Control

The secret to a perfect chicken tagine lies in gentle, slow cooking at low temperatures. Traditional Moroccan cooks understand that patience yields the most flavorful results:

• Starting temperature: Begin with a medium-high heat (around 375°F/190°C) only when browning the chicken to develop flavor through the Maillard reaction.
• Cooking temperature: Once all ingredients are combined, reduce to a very low simmer (around 275°F/135°C). The liquid should barely bubble – aggressive boiling will toughen the meat and reduce the sauce too quickly.
• Heat distribution: If using a traditional clay tagine, always use a heat diffuser on electric stovetops to prevent cracking and ensure even cooking. For gas stovetops, keep the flame low and centered.

Timing Considerations

Proper timing transforms tough chicken pieces into succulent, fall-off-the-bone meat:

• Marination time: For deepest flavor, marinate the chicken with spices for at least 30 minutes, though overnight refrigeration (8-12 hours) yields the most aromatic results.
• Browning phase: 5-7 minutes per side is sufficient to develop color without drying the meat.
• Total cooking time: 45-50 minutes for chicken pieces with bone-in; reduce to 30-35 minutes if using boneless chicken thighs.
• Resting period: Allow 10-15 minutes of covered resting after cooking. This crucial step allows juices to redistribute throughout the meat and the sauce to thicken slightly.

Techniques for Perfectly Tender Chicken

The hallmark of exceptional tagine is meltingly tender meat that maintains its moisture:

• Choose the right cuts: Thighs and legs contain more collagen that converts to gelatin during slow cooking, resulting in more tender, flavorful meat than breast pieces.
• Keep the skin on: The skin protects the meat from drying out and adds richness to the sauce.
• Layer ingredients strategically: Place onions on the bottom to prevent chicken from sticking and to create a flavorful base.
• Maintain moisture balance: The conical lid of a traditional tagine returns condensation to the dish. If using a Dutch oven, occasionally baste the chicken with the cooking liquid.
• Avoid frequent peeking: Each time you lift the lid, you release accumulated steam and heat, extending cooking time and potentially drying the meat.
• Test for doneness: The chicken is perfectly cooked when it reaches an internal temperature of 165°F/74°C and easily pulls away from the bone with gentle pressure.
• Skim excess fat: For a cleaner-tasting sauce, skim any excess fat that rises to the surface during the final resting period.

The true magic of tagine cooking happens in the patient transformation of simple ingredients into complex flavors. This ancient method honors the ingredients while creating a dish greater than the sum of its parts.

Serving Suggestions: Presenting Your Chicken Tagine

Traditional Accompaniments

In Moroccan culture, the way a tagine is served is just as important as how it’s prepared. The communal aspect of sharing this dish creates a warm dining experience that honors centuries of tradition:

• Khobz (Moroccan Bread): The most authentic way to enjoy tagine is with fresh, warm khobz—a round, slightly flattened Moroccan bread with a soft interior and chewy crust. Tear pieces of bread to scoop up the flavorful sauce and tender chicken. The bread absorbs the aromatic juices, making each bite a perfect combination of flavors.
• Couscous: While traditionally served as a separate dish in Morocco (rather than as a base for tagine), fluffy couscous makes an excellent accompaniment for international adaptations. Prepare it by steaming twice for the authentic light texture. Spoon the tagine alongside or slightly over the couscous, allowing the sauce to be partially absorbed.
• Moroccan Rice: Aromatic rice prepared with saffron, cinnamon stick, and a touch of butter provides another excellent base that complements the complex flavors of the tagine.
• Fresh Salads: Balance the rich, warm flavors of the tagine with a bright Moroccan salad of diced tomatoes, cucumbers, and onions dressed simply with lemon juice, olive oil, and fresh herbs.

Plating Ideas for Home Cooks

Create a visually stunning presentation that honors the dish’s heritage while appealing to modern sensibilities:

• Traditional Presentation: Serve directly from the tagine pot at the center of the table for an authentic experience. The dramatic reveal as you lift the conical lid releases an enticing cloud of aromatic steam—a sensory experience that builds anticipation.
• Individual Servings: For a more formal presentation, arrange a portion of chicken at the center of a wide, shallow bowl or plate with a rim. Spoon sauce generously around the chicken, and arrange the preserved lemons and olives artfully on top.
• Color Enhancement: Garnish with a sprinkle of freshly chopped cilantro and parsley to add vibrant green color. Add a light dusting of paprika or a few threads of saffron for visual contrast.
• Textural Elements: Top with toasted slivered almonds or sesame seeds for added texture and visual appeal. A small wedge of fresh lemon on the side allows guests to adjust acidity to their preference.
• Serving Vessels: If not using a traditional tagine, consider serving in warmed, shallow earthenware dishes that reference the rustic origins of the dish while allowing the colorful ingredients to be displayed.

Beverage Pairings

Complete your Moroccan dining experience with traditional beverages:

• Moroccan Mint Tea: The traditional sweet mint tea serves as a perfect counterpoint to the savory tagine, especially when served after the meal.
• Fresh Citrus Juices: Orange or tangerine juice complements the preserved lemon notes in the tagine.
• Wine Pairings: For those who enjoy wine, an aromatic white like Gewürztraminer or a light-bodied red such as Pinot Noir pairs beautifully with the complex spices.

Remember that in Moroccan tradition, meals are unhurried affairs meant to be savored in good company. Set the table with care, perhaps adding Moroccan-inspired tableware or candles to create an immersive dining experience that honors the cultural heritage of this beloved dish.

Recipe Variations: Exploring Tagine Versatility

Vegetarian Tagine with Chickpeas and Vegetables

This hearty plant-based variation maintains all the aromatic complexity of the traditional chicken tagine while showcasing the versatility of Moroccan cuisine:

Ingredients Adjustments:

• Replace chicken with 2 cans (15 oz each) chickpeas, drained and rinsed
• Add 1 medium eggplant, cut into 1-inch cubes
• Add 2 medium zucchini, sliced into half-moons
• Add 1 red bell pepper, seeded and cut into chunks
• Add 1 cup butternut squash, peeled and cubed
• Increase olive oil to 4 tablespoons
• Add 1 teaspoon ground fenugreek (optional)
• Add 1/4 cup dried apricots, chopped

Preparation Modifications:

1. Sauté the onions in olive oil until translucent, then add garlic and all spices, cooking until fragrant.
2. Add butternut squash and eggplant first, as they take longer to cook, and sauté for 5 minutes.
3. Add bell pepper and zucchini, cooking for another 3 minutes.
4. Stir in chickpeas, preserved lemon, dried apricots, and olives.
5. Pour in vegetable stock (instead of chicken stock) and water, bring to a simmer.
6. Cover and cook for 30-35 minutes until vegetables are tender but not mushy.
7. Finish with fresh herbs and serve as you would the chicken version.

This vegetarian tagine offers a beautiful mosaic of colors and textures. The chickpeas provide protein and a satisfying bite, while the combination of vegetables creates layers of flavor that develop beautifully during the slow cooking process. The addition of dried apricots brings a subtle sweetness that balances the tanginess of the preserved lemons.

Spicy Chicken Tagine with Harissa and Roasted Peppers

For those who appreciate heat, this variation turns up the temperature while maintaining the soul of the traditional recipe:

Ingredients Adjustments:

• Add 2-3 tablespoons harissa paste (adjust according to heat preference)
• Add 2 tablespoons tomato paste
• Add 3 roasted red peppers, sliced into strips
• Add 1 teaspoon caraway seeds
• Add 1/2 teaspoon crushed red pepper flakes
• Add 1 tablespoon honey to balance the heat
• Add 1/4 cup oil-cured black olives (in addition to green olives)

Preparation Modifications:

1. After browning the chicken, remove and set aside as in the original recipe.
2. When sautéing onions, add caraway seeds and red pepper flakes.
3. After adding garlic and spices, stir in harissa paste and tomato paste, cooking for 1-2 minutes to caramelize slightly.
4. Return chicken to the pot and proceed as with the original recipe.
5. Add roasted red peppers and honey along with the olives during the last 15 minutes of cooking.
6. For an extra kick, serve with a small dish of additional harissa on the side.

This spicy variation draws inspiration from the northern regions of Morocco, where influences from neighboring Algeria bring additional heat to traditional dishes. The harissa—a North African hot chili pepper paste—adds complex heat with notes of garlic and spices, while the honey introduces a subtle sweetness that tames the fire just enough to let the other flavors shine through.

Both of these variations stay true to the spirit of Moroccan cooking while offering exciting alternatives for different dietary preferences or taste experiences. The beauty of tagine cooking lies in its adaptability—once you understand the basic technique, you can create countless variations using seasonal ingredients and your preferred level of spice.

Did You Know?

Preserved lemons have a fascinating history that dates back centuries! One of the earliest documented recipes for preserved lemons was written in the 12th century by Ibn Jumay, a Jewish physician in the court of Saladin. In his book titled “On Lemon, Its Drinking and Use,” he detailed a preservation method remarkably similar to what’s still used today: placing lemons in a glass vessel with lemon juice and salt, sealing it with wax, leaving it in the sun for two weeks, and then storing it for at least 40 days. According to renowned food historian Paula Wolfert, preserved lemons are considered “the most important condiment in Moroccan cooking” and provide a depth of flavor that is “salty, savory and complex” – quite different from the sharp tartness of fresh lemons!

Conclusion: Your Journey into Moroccan Cuisine

Now that you’ve discovered the secrets of this classic Moroccan dish, it’s time to bring the aromatic flavors of North Africa into your own kitchen. Chicken Tagine with Olives and Preserved Lemon isn’t just a meal—it’s an experience that connects you to centuries of culinary tradition and the warm hospitality for which Morocco is renowned.

Don’t be intimidated by the exotic ingredients or unfamiliar techniques. The beauty of tagine cooking lies in its forgiving nature and the way it transforms simple ingredients into something extraordinary through patience and gentle heat. Even without a traditional clay pot, you can create an authentic taste of Morocco that will transport your senses to the bustling souks and serene riads of Marrakech or Fez.

We’d love to see your creations! Share photos of your tagine adventure and tell us about the memories you created around your table. After all, in Morocco, food is never just sustenance—it’s a celebration of life, family, and the joy of sharing good things with those we cherish.