Chicken Tagine with Preserved Lemon

This iconic Moroccan tagine blends the tender flavors of chicken with the intense aroma of preserved lemons and olives. Slow-cooked with onions, garlic, and warm spices, it captures the soul of Moroccan cuisine — comforting, fragrant, and perfect for sharing. It's a dish that transforms simple ingredients into something truly special, especially when served with fresh bread to soak up the delicious sauce.
  • DIFFICULTY: EASY
  • 1h30

Ingredients

Serves: 6
FOR THE KIMCHI MAYONNAISE:
  • Whole chicken (cut) 1
  • Preserved lemons 2
  • Onions (sliced) 2
  • Garlic cloves (minced) 3
  • Olive oil 3 tbsp
  • Ground ginger 1 tbsp
  • Turmeric 1 tsp
  • Saffron threads A pinch
  • Green olives A handful
  • Fresh coriander A few sprigs
  • Salt and pepper To taste

Method

Begin by heating olive oil in a large tagine or heavy-bottomed pot. Add the sliced onions and minced garlic and sauté them over medium heat until soft and slightly golden. Add the chicken pieces and brown them lightly on all sides. Sprinkle in the ground ginger, turmeric, saffron, salt, and pepper, stirring to coat the chicken evenly in the spices.

Pour in about 1/2 cup of water, cover the pot, and let it simmer over low heat for 45 minutes. Occasionally check to ensure the bottom doesn’t burn; add a little water if necessary. After 45 minutes, add the preserved lemons (cut into quarters) and the green olives. Leave the tagine uncovered for the last 20–30 minutes to allow the sauce to reduce and thicken.

Before serving, taste the sauce and adjust seasoning if needed. Garnish with freshly chopped coriander and serve hot with Moroccan bread for dipping. The longer it cooks, the richer the flavor becomes.

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