Introduction
Chicken tagine with preserved lemons and green olives is one of Morocco’s most iconic dishes, balancing savory, tangy, and aromatic flavors. The preserved lemons infuse the chicken with a unique citrusy depth, while green olives add briny richness. Slow-cooked in a traditional tagine or heavy pot, the chicken becomes tender and infused with spices, herbs, and the essence of Moroccan tradition. This dish is often served at family gatherings, weddings, and festive occasions, accompanied by fresh bread to soak up the flavorful sauce.
About This Recipe
Chicken tagine with preserved lemons and green olives is one of Morocco’s most celebrated dishes, symbolizing the marriage of Mediterranean citrus and North African spice. The tradition of using preserved lemons dates back centuries, when salting and fermenting lemons was a way to preserve them through the year. Moroccan cooks discovered that preserved lemons imparted a unique tangy, floral, and salty flavor that transformed stews and sauces. Combined with briny green olives, the dish became a hallmark of Moroccan hospitality, often served at weddings, family gatherings, and festive occasions. The tagine itself – a conical clay pot – has been used for slow cooking since Berber times, allowing food to simmer gently and retain moisture. Over generations, this recipe spread from royal kitchens to everyday households, becoming a staple of Moroccan identity. Today, chicken tagine with preserved lemons and olives is recognized worldwide as a quintessential Moroccan dish, embodying the balance of savory, tangy, and aromatic flavors that define the cuisine.
Nutritional Info (per serving)
Recipe Tags
Understanding the Ingredients
Chicken Pieces
Use one whole chicken (about 3–4 lbs), cut into serving pieces, or 6–8 bone-in thighs. Bone-in chicken ensures richer flavor and tenderness. Skin can be left on for authenticity, though some prefer removing it for a lighter dish.
Preserved Lemons
The soul of this dish. Use 2 preserved lemons, quartered and seeds removed. The peel provides tangy, salty, and slightly bitter notes that define the flavor profile. Rinse lightly if very salty.
Green Olives
About 1 cup of pitted green olives, preferably Moroccan or Mediterranean varieties. They add briny depth and balance the citrusy notes of the preserved lemons.
Aromatic Spices
Ground ginger (1 tbsp), turmeric (1 tsp), black pepper (1 tsp), and saffron threads (½ tsp) create warmth and color. Ras el hanout can be added for complexity.
Fresh Aromatics
2 large onions (sliced), 4 garlic cloves (minced), and fresh herbs like parsley and cilantro (½ bunch each). These provide sweetness, depth, and freshness.
Cooking Liquid
About 3 cups of water or chicken stock. The liquid reduces into a rich sauce infused with spices, lemons, and olives.
Olive Oil
Use 3–4 tbsp of good-quality Moroccan olive oil for sautéing and richness.
Step-by-Step Cooking Guide
Marinate the Chicken
Rub chicken pieces with ground ginger, turmeric, saffron, salt, pepper, and 2 tbsp olive oil. Add minced garlic and half the sliced onions. Let marinate for at least 1 hour, preferably overnight, for deeper flavor.
Tip: Marinating enhances flavor and tenderness. Overnight marination is ideal.
Build the Base
In a tagine or heavy pot, heat 2 tbsp olive oil. Add remaining onions and sauté until soft and golden. Add marinated chicken pieces and brown lightly on all sides.
Tip: Do not overcrowd the pot; brown in batches if needed.
Simmer with Spices
Add water or chicken stock to cover halfway. Stir in saffron and ras el hanout if using. Cover and simmer gently for 40 minutes, turning chicken occasionally.
Tip: Keep heat low for slow cooking; this ensures tender chicken.
Add Preserved Lemons and Olives
Add quartered preserved lemons and green olives. Continue simmering uncovered for 20–25 minutes until sauce reduces and thickens. Adjust seasoning with salt and pepper.
Tip: Taste before adding salt; preserved lemons and olives are naturally salty.
Finish and Serve
Sprinkle with chopped parsley and cilantro. Serve hot with Moroccan bread to soak up the sauce.
Tip: Presentation matters—arrange chicken pieces neatly and garnish generously.
Common Mistakes to Avoid
❌ Using Fresh Lemons Instead of Preserved
Solution: Fresh lemons lack the depth and salty tang of preserved lemons. Always use authentic preserved lemons.
❌ Overcooking the Olives
Solution: Add olives toward the end to preserve their texture and flavor.
❌ Cooking Too Fast
Solution: Tagine cooking requires slow simmering. High heat toughens the chicken and prevents flavors from melding.
Ingredient Substitutions
Instead of: Chicken
Use: Rabbit or Cornish hen can be used for variation. Adjust cooking time accordingly.
Instead of: Preserved Lemons
Use: If unavailable, use lemon zest and juice with a pinch of salt. Not identical but similar.
Instead of: Green Olives
Use: Black olives can be used, though they provide a milder flavor.
Serving Suggestions
Serve directly from the tagine for authenticity.
Pair with Moroccan bread or semolina bread to soak up the sauce.
Accompany with Moroccan salads like zaalouk or taktouka.
Offer harissa on the side for those who enjoy extra heat.
Finish the meal with mint tea and seasonal fruit.
Storage & Reheating Guide
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight.
Reheating
Reheat gently in a covered pot over low heat with a splash of water or stock until warmed through.
Tips: Avoid microwaving as it can dry out the chicken. Reheat slowly for best results.
Frequently Asked Questions
Recipe by
Similar Recipes
Our Recipe Ebooks
Discover our collection of authentic Moroccan recipe ebooks. Learn traditional cooking methods and create delicious meals at home.
The Moroccan Vegen
The Royal Moroccan Table -Part1
The Royal Moroccan Table -Part2
YouTube Channel
Watch step-by-step cooking videos, learn professional techniques, and get inspired by traditional and modern recipes from around the world.
Latest Video
"Traditional Moroccan Tagine Masterclass"
More Delicious Recipes
Explore other authentic Moroccan and Mediterranean dishes
Mediterranean Chicken Tagine
Traditional Lamb Couscous
Moroccan Mint Tea
