This tagine has been my winter and early-spring comfort dish for years. I first learned this combination of preserved lemon and green olives during a small cooking class in Marrakech, where the instructor served a simple chicken braise that filled the courtyard with citrusy steam. The balance of bright preserved lemon, briny olives, and gently sweet onions made a lasting impression. Since then I have adapted the method to my home kitchen so it is reliably tender, aromatic, and easy to scale from a family dinner to a dinner party.

What makes this preparation special is the slow melding of spice oils into the braising liquid so that the final sauce is glossy and deeply flavored without being heavy. The chicken becomes almost buttery from long gentle cooking while the preserved lemon adds a saline acidity and floral bitterness that lifts every bite. It is the kind of dish that makes people linger at the table, asking for more bread or couscous to sop up the sauce. I serve it when friends come over because it feels celebratory yet not fussy, and it is forgiving enough to prepare mostly ahead of time.

Ingredients

• Chicken: 3 pounds bone-in, skin-on chicken thighs and legs work best for moist, flavorful meat. Look for organic or free-range when possible. Dark meat holds up to long cooking and yields a richer sauce.
• Preserved lemon: 1 preserved lemon, quartered and seeds removed. If you cannot find preserved lemons, use 2 tablespoons fresh lemon juice plus 1 teaspoon lemon zest, but the preserved version gives an unmistakable mellow salt-citrus note.
• Olives: 1 cup green olives, pitted. Choose Castelvetrano for a buttery texture or Cerignola for a saltier bite. Rinse if overly briny.
• Onions and garlic: 2 medium yellow onions thinly sliced and 4 cloves garlic minced. Slow-cooked onions add body and natural sweetness to the sauce.
• Spices: 2 teaspoons ground ginger, 1 teaspoon ground turmeric, 1 teaspoon ground cumin, 1 teaspoon paprika, and 1 pinch saffron threads optional. Ras el hanout blend can replace individual spices for convenience.
• Liquids and aromatics: 1 cup low-sodium chicken broth and 2 tablespoons extra virgin olive oil. Add 1 tablespoon honey for balance if you like a touch of sweetness.
• Herbs and finish: 1 small bunch fresh cilantro and parsley, chopped, for garnish. Freshly cracked black pepper to taste.

Instructions

Prepare the chicken and aromatics: Pat the chicken dry with paper towels and season generously with salt and pepper. Heat a large heavy-bottomed Dutch oven or a 5 to 6 quart tagine over medium-high heat and add 2 tablespoons olive oil. Brown chicken, skin side down, for 6 to 8 minutes until golden and crisp, then flip and brown the other side for 3 minutes. Transfer browned pieces to a plate. Browning adds flavor through the Maillard reaction and seals juices for braising. Cook the onions and develop the base: Reduce heat to medium. Add the sliced onions and a pinch of salt to the pot and cook, stirring often, for 10 to 12 minutes until soft and beginning to caramelize. Stir in garlic and spices and cook for 1 minute until fragrant. Toasting the spices in the fat releases their essential oils and deepens the overall flavor. Deglaze and combine: Pour in 1 cup chicken broth to deglaze, scraping brown bits from the bottom with a wooden spoon. Return the chicken to the pot, nestling pieces into the onions. Add preserved lemon quarters and olives around the chicken. Bring to a gentle simmer. Simmer slowly: Cover the pot and move to a preheated 325 degrees Fahrenheit oven, or reduce heat to low on the stovetop and simmer gently. Cook for 50 to 70 minutes, depending on the size of the pieces, until the meat reaches 165 degrees Fahrenheit internal temperature and is tender. The key visual cue is sauce that has reduced to a glossy consistency and legs that wiggle easily when prodded. Finish and rest: Once cooked, remove lid and simmer 5 to 10 minutes to thicken the sauce if needed. Stir in a handful of chopped cilantro and parsley, adjust seasoning with salt and pepper, and rest for 10 minutes before serving to let flavors settle. Resting keeps juices locked in and allows the sauce to thicken slightly.

Storage Tips

Allow cooled food to reach room temperature for no more than two hours, then store in airtight containers. Refrigerate for up to four days. For longer storage freeze in meal-sized portions for up to three months. When reheating, do so gently over low heat or in a 325 degrees Fahrenheit oven until warmed through. If sauce appears thicker after refrigeration, add a splash of chicken broth or water while reheating to loosen. Use glass or BPA-free plastic containers and avoid metal lids for long-term storage of acidic foods.

Ingredient Substitutions

If you cannot find preserved lemons, substitute with 2 tablespoons fresh lemon juice plus 1 teaspoon lemon zest and a pinch of salt, though the mellow fermented note will be missing. Swap chicken for 2 pounds bone-in lamb shanks or shoulder for a richer, more robust dish; extend cooking time until meat is fork tender. Use canned green olives if fresh are unavailable and rinse them to control salt. Ras el hanout can replace individual spices at a one-to-one ratio for convenience. For a vegetarian option, use large portobello mushrooms or chickpeas and reduce cooking time.

Serving Suggestions

Serve over fluffy couscous, steamed rice, or with warm crusty bread to soak up the sauce. Garnish with extra chopped cilantro and preserved lemon peel ribbons for brightness. Add a side of roasted root vegetables or a crisp fennel and orange salad to complement the citrus notes. For a low-carb meal, serve with cauliflower rice and a green salad dressed with lemon and olive oil.

Cultural Background

The tagine takes its name from the conical clay pot used in North African cooking. The shape of the lid promotes condensation to drip back onto the food, producing moist, tender results. Tagine dishes vary regionally across Morocco and Algeria. Common themes are the use of preserved lemon, olives, dried fruit, and warming spices. Historically this cooking method emerged from slow communal cooking where cuts of meat were transformed into celebratory dishes over low heat.

Seasonal Adaptations

In winter, add root vegetables such as carrots and turnips to the braise for heartier texture. In spring swap green olives for a mix of green and purple olives and add a handful of fresh peas near the end. For summer entertaining use boneless chicken thighs and cook slightly less time to keep pieces tender and juicy. For holiday tables consider studding the dish with toasted almonds or apricots for a festive touch.

Meal Prep Tips

Cook the dish a day ahead and refrigerate; flavors deepen overnight and the sauce thickens into a more concentrated glaze. For quick weeknight dinners brown the chicken and prepare the onion-spice base in advance, then assemble and simmer the night you plan to serve. Portion into single-serve containers for grab-and-go lunches and pair with pre-cooked couscous stored separately to maintain texture. Label containers with date and reheat gently to avoid drying the meat.

Sharing this dish with friends and family has been one of the joys of my home cooking. It combines thoughtful technique with forgiving timing, and it always brings people together around the table. I encourage you to make it your own, adjusting spice levels, citrus, and accompaniments until it feels just right for your table.