Moroccan · Main course
Chicken Tagine with Preserved Lemon & Olives
The dish most Marrakech cooking classes open with — chicken slow-braised with preserved lemon, cracked green olives, ginger, saffron and a big handful of coriander. Cooked in a conical tagine the steam recirculates, so the meat falls off the bone while the sauce reduces to a glossy, tangy jus.
- Prep
- 25 min
- Cook
- 75 min
- Total
- 100 min
- Serves
- 4
- Level
- Medium
Ingredients
- 1 whole chicken (about 1.4 kg), jointed into 8 pieces
- 2 onions, finely grated
- 3 garlic cloves, crushed
- 1 preserved lemon, pulp discarded, rind sliced
- 120 g cracked green olives, rinsed
- 1 tsp ground ginger
- 1 tsp sweet paprika
- Generous pinch of saffron threads, bloomed in warm water
- 1/2 tsp ground turmeric
- 3 tbsp olive oil (or a knob of smen)
- 1 large bunch coriander and flat-leaf parsley, tied
- Salt and black pepper
Method
- 1
Marinate
Rub the chicken with grated onion, garlic, ginger, paprika, turmeric, saffron water, salt and pepper. Rest 20 minutes (overnight is better).
- 2
Build the base
Warm the oil in the tagine (or a heavy pot) over low heat. Spread the onions and marinade to form a bed and settle the chicken on top, skin-side up.
- 3
Slow braise
Add about 250 ml water and the herb bundle. Cover and cook on a low flame (use a diffuser under a clay tagine) for 45–55 minutes, basting twice, until the chicken is tender.
- 4
Finish the sauce
Add the preserved-lemon rind and olives, uncover, and reduce for 10–15 minutes until the sauce is thick and glossy. Discard the herb bundle.
- 5
Serve
Scatter with fresh coriander and serve straight from the tagine with warm khobz bread to mop the sauce.
Chef's tips
- No tagine? A heavy Dutch oven on the lowest heat works — keep the liquid gentle, never a hard boil.
- Bloom saffron in a little warm water for 10 minutes; it colours and perfumes far better than adding it dry.
- Rinse the olives to tame the brine, and use only the rind of the preserved lemon — the pulp is too salty.
Frequently asked questions
Can I make chicken tagine without a tagine pot?
Yes. Use a heavy lidded pot or Dutch oven on the lowest heat with a diffuser. The goal is gentle steam, not a boil, so the chicken braises rather than fries.
What do you serve with chicken tagine?
Warm Moroccan bread (khobz) to soak up the sauce is traditional; a simple bowl of couscous or a shaved-fennel salad also works.