cookingoMorocco
🇲🇦 A TASTE OF MOROCCO
Chicken Tagine with Preserved Lemon.
The soul of Moroccan cooking — chicken slow-cooked in aromatic spices with preserved lemons and green olives, a perfect balance of savory, tart, and warm.
- Total time
- 90 min
- Servings
- 4 people
- Difficulty
- Medium
Ingredients
For 4 servings · Check off as you go
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Let's make it.
5 stepsMake the chermoula marinade
Mix grated onion, garlic, all spices, saffron, olive oil, and half the herbs. Coat the chicken pieces thoroughly. Marinate for 1 hour minimum.
1h
Build the tagine base
Heat olive oil in the tagine or Dutch oven. Brown the chicken pieces on all sides until golden. Remove.
10 min
Add the aromatics
In the same pot, add the marinade residue and a little more oil. Cook gently until the onions soften and the spices are fragrant.
8 min
Slow cook
Return chicken, add ¼ cup water, preserved lemon rind, and half the olives. Cover tightly and cook on very low heat for 45-50 minutes until the chicken is falling off the bone.
50 min
Finish and serve
Add remaining olives and herbs. Adjust seasoning (preserved lemons are salty — taste before adding salt). Serve directly from the tagine with khobz (Moroccan bread) or couscous.
5 min
Cooking Tips
Use a real clay tagine if you have one — the conical lid circulates steam beautifully. If not, a heavy Dutch oven works well. Low and slow is the key.
Nutrition per Serving
Recipe-provided estimates; values vary with ingredients and serving size.
- calories
- 480 kcal
- protein
- 42 g
- carbs
- 18 g
- fat
- 26 g
- fiber
- 4 g
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