Moroccan Chicken Tagine with Olives and Preserved Lemons

Name: Moroccan Chicken Tagine with Olives and Preserved Lemons
Prep time: 25 min
Cook time: 90 min
Total time: 310 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 1 to 2 preserved lemons, quartered and seeds removed; 1 whole chicken, cut into pieces, skin removed, back discarded or reserved for another use (or an equivalent mix of chicken parts); 2 large white or yellow onions, finely chopped; 2 to 3 cloves garlic, minced; 1 small handful fresh cilantro, chopped; 1 small handful fresh parsley, chopped; 2 teaspoons ground ginger; 1 teaspoon black pepper; 1 teaspoon turmeric (or 1/4 teaspoon Moroccan yellow colorant); 1/2 teaspoon salt, or to taste; 1/4 teaspoon saffron threads, crumbled, optional; 1 teaspoon smen, optional; 1/4 to 1/2 teaspoon ras el hanout, optional; 1/3 cup olive oil; 2 handfuls pitted olives (green, red, or mixed); 1/4 cup water, approximately, if using a tagine

A flavorful Moroccan Chicken Tagine with Olives and Preserved Lemons can be prepared in a tagine or baked in a casserole dish.

⭐ 4.1 (145 reviews) Prep: 25 minCook: 90 minTotal: 310 minYields: 6 servings

Category Tags:

Dinner Entree Lunch

Cuisine Tags:

Moroccan

This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.

Instructions

Finely chop preserved lemon flesh, reserving rind. Combine lemon flesh, chicken, onion, garlic, cilantro, parsley, ginger, pepper, turmeric, salt, and optional saffron, ras el hanout, and smen in a bowl; mix thoroughly.
Marinate the chicken in the refrigerator for several hours or overnight if time allows.
Tagine Method: Coat a tagine with olive oil. Arrange marinated chicken skin-side up, distributing onions, olives, and reserved lemon rind around; drizzle with remaining olive oil. Add water, cover, and simmer over medium-low heat for 80-90 minutes.
Tagine Method: Flip chicken flesh-side up, cover, and cook an additional 45-60 minutes until very tender. Turn off heat and cool for 10-15 minutes before serving.
Oven Method: Preheat oven to 425 F. Coat a large baking dish with olive oil. Add sliced onions and garlic from marinade, then place marinated chicken, olives, and reserved lemon rind on top; drizzle with remaining olive oil.
Oven Method: Bake uncovered for 45-60 minutes, basting occasionally, until light golden brown. Reduce heat to 350 F and bake for 20-30 minutes more until deeply browned and juices run clear. Remove from oven and rest for 10-15 minutes before serving.

Nutritional Info (per serving)

Calories: 520 kcal

Carbohydrate: 12 g

Cholesterol: 107 mg

Fiber: 3 g

Protein: 35 g

Saturated Fat: 8 g

Sodium: 170 mg

Fat: 38 g

Unsaturated Fat: 27 g