Moroccan Chicken Tagine with Preserved Lemons and Olives

Why You’ll Love This Recipe

• Classic Moroccan flavors: saffron, ginger, turmeric, preserved lemon, and briny green olives.
• Gentle braise yields silky onions and fall-off-the-bone chicken in a glossy, golden sauce.
• Make-ahead friendly—tastes even better the next day.
• Comes with fluffy herb couscous for a complete, cozy meal.

Grocery List

• Produce: Yellow onions, garlic, fresh ginger, cilantro, flat-leaf parsley, lemon (for zest/juice, optional), fresh mint (optional)
• Dairy: Unsalted butter (optional; can use olive oil)
• Pantry: Bone-in chicken thighs/drumsticks, saffron threads, ground turmeric, ground cumin, cinnamon stick (optional), extra-virgin olive oil, low-sodium chicken broth, preserved lemons, green olives (pitted), couscous, kosher salt, black pepper

Full Ingredients

For the Chicken Tagine

• 3.5 lb bone-in, skin-on chicken thighs and drumsticks (about 8 pieces)
• 1 3/4 tsp kosher salt, divided (plus more to taste)
• 1 tsp freshly ground black pepper, divided
• 6 garlic cloves, minced (divided use)
• 1 tbsp fresh grated ginger (or 2 tsp ground ginger)
• 1 1/2 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp saffron threads, crumbled
• 2 tbsp hot water (to bloom saffron)
• 3 tbsp extra-virgin olive oil
• 2 medium yellow onions (about 1 lb), thinly sliced
• 1 small cinnamon stick or 1/4 tsp ground cinnamon (optional)
• 1 1/2 cups low-sodium chicken broth
• 1 large preserved lemon (or 2 small), rinsed; use about 1/4 cup slivered peel + 1 tsp pulp/brine
• 1 cup pitted green olives (Castelvetrano or Picholine)
• 1/2 cup chopped fresh cilantro, plus more for garnish
• 1/4 cup chopped fresh flat-leaf parsley
• 1 tbsp fresh lemon juice (optional, to brighten at the end)

For the Herb Couscous

• 1 1/2 cups Moroccan couscous (small grain)
• 2 cups boiling water or low-sodium chicken broth
• 1/2 tsp kosher salt
• 1 tbsp unsalted butter or extra-virgin olive oil
• 1/2 cup chopped mixed herbs (parsley, cilantro, and/or mint)
• 1 tsp finely grated lemon zest (optional)

Step-by-Step Instructions

Step 1: Bloom saffron and marinate the chicken

In a small bowl, combine the saffron threads with 2 tablespoons hot water; let bloom for 5 minutes. In a large bowl, mix 4 minced garlic cloves, grated ginger, turmeric, cumin, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 tablespoon olive oil, 1 teaspoon preserved-lemon pulp or brine, and 1 tablespoon of the saffron water. Add the chicken and toss to coat thoroughly, massaging the paste under the skin where possible. Marinate 30 minutes at room temperature (or up to 24 hours refrigerated; bring to room temperature before cooking).

Step 2: Brown the chicken

Preheat the oven to 325°F (160°C). Heat 2 tablespoons olive oil in a heavy Dutch oven (or tagine base) over medium-high heat. Working in batches, brown the chicken skin-side down until deep golden, 4–5 minutes per side. Transfer to a plate and pour off excess fat, leaving about 1 tablespoon in the pot.

Step 3: Build the onion–spice base

Reduce heat to medium. Add the sliced onions and a pinch of salt; cook, stirring, until softened and lightly golden, 8–10 minutes. Stir in the remaining 2 minced garlic cloves and the cinnamon stick (if using); cook 30 seconds. Pour in the remaining saffron water and the chicken broth, scraping up any browned bits. Bring to a lively simmer.

Step 4: Braise gently in the oven

Nestle the chicken into the onions skin-side up, along with any accumulated juices. The liquid should come about halfway up the pieces; add a splash more broth if needed. Cover and transfer to the oven. Braise for 45 minutes, until the chicken is very tender.

Step 5: Add preserved lemons and olives

Remove the lid. Scatter the slivered preserved-lemon peel and the olives around the chicken, gently stirring them into the sauce without submerging the skin. Return to the oven, uncovered, for 10–15 minutes to reduce and glaze. The chicken should register at least 175°F (80°C) in the thickest part of the thigh. Remove the cinnamon stick. Skim any excess fat from the surface. Taste and adjust seasoning with salt, pepper, and a squeeze of lemon juice if desired.

Step 6: Make the herb couscous

While the tagine braises, place the couscous in a heatproof bowl with 1/2 teaspoon salt and 1 tablespoon butter or olive oil. Pour over 2 cups boiling water (or broth), stir, cover tightly, and let sit for 10 minutes. Fluff with a fork, then fold in the chopped herbs and lemon zest. Keep warm, covered.

Step 7: Finish and serve

Stir half of the cilantro and parsley into the sauce. Spoon couscous into shallow bowls or a large platter. Top with chicken pieces and generous ladles of the onion–olive sauce. Garnish with remaining herbs and a few extra slivers of preserved lemon. Serve hot.

Pro Tips

• Use a heat diffuser if cooking in a traditional tagine on the stovetop to maintain a gentle simmer and prevent scorching.
• Blooming saffron in hot water releases maximum color and aroma—avoid boiling water which can mute delicate notes.
• If olives are very salty, rinse and soak in warm water for 10 minutes, then drain before adding.
• For a slightly crisper skin, briefly broil the browned chicken skin-side up for 2–3 minutes before serving, then add sauce around it.
• Adjust sauce consistency at the end: simmer uncovered to thicken, or add a splash of broth to loosen.

Variations

• Carrot & Potato Tagine: Add 3 sliced carrots and 1 lb small waxy potatoes to the onion base before braising; increase broth by 1/2 cup.
• Apricot & Almond: Replace half the olives with 1/2 cup dried apricots; finish with 1/4 cup toasted sliced almonds. Add 1 tsp ras el hanout to the spices.
• Grain Swap: Serve over pearl couscous, bulgur, or fluffy basmati rice instead of traditional couscous.

Storage & Make-Ahead

Marinate chicken up to 24 hours in advance. The cooked tagine keeps well refrigerated for up to 4 days and tastes even better on day two; reheat gently on the stovetop with a splash of water or broth. Freeze the chicken and sauce (without couscous) for up to 3 months; thaw overnight in the refrigerator before reheating. Couscous is best fresh but can be cooled, fluffed, and refrigerated up to 2 days; reheat covered with a little added water or broth.

Nutrition (per serving)

Approximate values with couscous: 620 calories; 38g protein; 28g fat; 46g carbohydrates; 4g fiber; 1,250mg sodium. Values will vary based on ingredients and salt levels.