Name: Chicken Tagine with Preserved Lemon
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 900 g chicken thigh (boneless and skinless, cut into large pieces); 300 g yellow onion (finely sliced); 30 ml Olive oil; 3 cloves Garlic (finely grated); 15 g fresh ginger (finely grated); 2 tsp paprika (Sweet paprika); 1 tsp ground cumin; 400 ml chicken stock (low-sodium); 100 g green olive (pitted); 1 piece preserved lemon (rinsed; peel finely sliced and flesh discarded); 15 g fresh cilantro (leaves and tender stems roughly chopped); 1 tsp fine salt (use less if the olives and lemon are very salty)

How to prepare

Pat the chicken dry and season it evenly with the salt. Set a wide, heavy-based pot over medium heat and add the olive oil.

Add the chicken in a single layer and sear for 2 to 3 minutes per side, working in batches if necessary, until lightly golden but not cooked through. Transfer to a plate.

Lower the heat to medium-low. Add the sliced onion and cook for 8 to 10 minutes, stirring often, until soft, translucent, and lightly golden. Add the garlic, ginger, paprika, and cumin, then stir for 1 minute until fragrant.

Return the chicken and any collected juices to the pot. Pour in the stock and bring it just to a boil, scraping up any browned bits from the base.

Reduce the heat to low, cover, and simmer for 35 minutes, turning the chicken once, until tender and the thickest pieces reach 74°C.

Finished chicken tagine with olives and preserved lemon

AI-generated image

Stir in the olives and sliced preserved lemon peel. Uncover and simmer for 8 to 10 minutes, stirring occasionally, until the sauce is thick enough to coat the chicken. Taste and adjust salt only if needed.

Remove the pot from the heat and rest for 5 minutes so the sauce settles. Scatter over the cilantro and serve hot.

Chicken tagine garnished with cilantro and preserved lemon

AI-generated image

Why this recipe works

Slowly softened onions create a savory base while ginger, saffron, and paprika add warmth without masking the chicken. Preserved lemon and olives arrive at the end, keeping their salty, vivid character in balance with the rich sauce.

Storage and reheating

How to store it

Cool within two hours, refrigerate in a covered container for up to 3 days, or freeze for up to 2 months.

How to reheat it

Reheat gently in a covered saucepan over medium-low heat with a splash of water until steaming hot throughout; chicken should reach 74°C before serving.