This Moroccan chicken tagine has been my favorite weeknight-to-weekend dish for years. I first discovered this exact blend of spices and technique while traveling through Marrakech, where a home cook invited me to share a meal. The slow, gentle simmer transforms simple ingredients into a dish with complex layers: tender chicken that falls from the bone, a glossy sauce perfumed with cumin and cinnamon, and bright, briny bursts from preserved lemon and olives. It feels celebratory without being fussy, and it fills the house with aromas that always draw people into the kitchen.

I make this dish when I want something comforting that still feels special—birthdays at our table, chilly Sunday suppers, or a casual dinner with friends served family-style. The tagine is forgiving: the spices bend to short or long cooking, and leftovers are often even better the next day. The texture is a study in contrasts: silky sauce, tender meat, and crunchy toasted almonds if you choose to garnish. It’s an approachable centerpiece that teaches a bit of Moroccan technique while yielding reliably delicious results.

Ingredients

• Chicken: 3 pounds bone-in, skin-on chicken thighs are ideal for flavor and moistness. Choose free-range or organic if available; the bone adds depth to the sauce and keeps meat tender.
• Onion & Garlic: One large yellow onion and 4 cloves garlic, finely sliced; they form the aromatic base, caramelizing slightly to add natural sweetness.
• Spices: 2 teaspoons ground cumin, 1 teaspoon ground coriander, 1 teaspoon sweet paprika, 1/2 teaspoon ground cinnamon, 1/4 teaspoon cayenne (optional). Freshly toasted and ground spices are best for aroma.
• Preserved Lemon: 1 medium preserved lemon, pulp removed and rind rinsed and thinly sliced—this ingredient gives the dish its signature brightness. If unavailable, substitute 2 teaspoons lemon zest plus 2 tablespoons lemon juice.
• Olives: 3/4 cup pitted green olives, such as Castelvetrano or Halkidiki, for briny contrast. Rinse if very salty.
• Liquids: 1 cup chicken stock plus 1/4 cup dry white wine or additional stock; use low-sodium stock to control salt.
• Fat & Sweetener: 3 tablespoons olive oil and 1 tablespoon honey or a small pinch of sugar to balance acidity.
• Garnish: 1/4 cup toasted sliced almonds (optional), chopped parsley, and fresh cilantro for color and crunch.

Instructions

Prepare the Chicken and Aromatics:Pat the chicken dry with paper towels and season generously with salt and pepper. Heat 2 tablespoons olive oil in a heavy-bottomed Dutch oven or traditional tagine over medium-high heat until shimmering. Brown the thighs skin-side down for 5 to 7 minutes until golden; flip and brown the other side for 3 minutes. Remove and set aside. Reduce heat to medium, add the remaining tablespoon of oil, then add sliced onion and a pinch of salt. Cook for 8 to 10 minutes until translucent and beginning to caramelize; add garlic for the last 1 minute to avoid burning.Bloom the Spices:Lower heat to medium-low and add cumin, coriander, paprika, and cinnamon to the onions. Toast the spices for 30 to 60 seconds until fragrant—this releases volatile oils and deepens flavor. Stir constantly to prevent scorching. If using whole spices, toast them first and grind with a mortar and pestle before adding.Deglaze and Build the Sauce:Add the white wine (or 1/4 cup stock) to deglaze the pan, scraping up browned bits with a wooden spoon. Allow the liquid to reduce by half for 2 minutes. Return the chicken to the pot, nestling pieces into the onion-spice mixture. Stir in honey, chicken stock, and sliced preserved lemon rinds. Bring to a gentle simmer.Simmer Slowly:Cover the pot with a lid or place the conical tagine lid on and reduce heat to low. Simmer gently for 40 to 50 minutes until the chicken is fork-tender and registers 165°F at the thickest point. For oven finish, place covered pot in a preheated 325°F oven for the same amount of time—this produces even, hands-off cooking.Add Olives and Finish:Uncover in the last 10 minutes of cooking, add the olives and adjust seasoning with salt and pepper. If the sauce is too thin, increase heat to medium for a few minutes to reduce; if too thick, add a splash of stock. Finish with a sprinkle of chopped parsley, cilantro, and toasted almonds for texture just before serving.

Storage Tips

Cool the tagine to room temperature within two hours, then transfer to shallow airtight containers. Refrigerate for up to 4 days; for longer storage, freeze in portioned containers for up to 3 months. Thaw overnight in the refrigerator and reheat slowly on the stovetop over low heat or in a 325°F oven covered with foil until warmed through—about 20 to 30 minutes for thawed portions. To retain texture, re-toast almonds just before serving and add fresh herbs after reheating.

Ingredient Substitutions

If you don’t have preserved lemon, substitute the rind of 2 lemons plus 2 tablespoons lemon juice and 1/4 teaspoon salt; the brightness will be similar but slightly less fermented. For olives, use pitted Kalamata or Niçoise if green olives aren’t available, but reduce added salt. To make a vegetarian version, replace chicken with 2 cups chickpeas and 4 cups of mixed root vegetables—carrots, turnips, and sweet potato—and simmer until vegetables are tender.

Serving Suggestions

Serve over fluffy couscous, steamed basmati rice, or with a side of warm flatbreads to mop up the sauce. A simple salad of cucumber, radish, and lemony vinaigrette provides a cool counterpoint. For a complete spread, add harissa on the side, a bowl of yogurt with chopped mint (omit for dairy-free), and roasted seasonal vegetables. Garnish with chopped parsley, cilantro, and toasted almonds for color and crunch.

Cultural Background

The tagine is named after the shallow earthenware pot with a conical lid used in North African cooking. Its design promotes condensation cycling that helps tenderize meat and concentrate flavors during long, slow cooking. Historically prepared with preserved citrus, olives, and spices, tagines reflect Moroccan trade routes—spices from the east and preserved techniques from local traditions. Regional variations range from sweet-and-sour fruit combinations to hearty meat-and-vegetable stews.

Seasonal Adaptations

In winter, add root vegetables like parsnips and carrots for heartier body; in spring, lighten the dish with more citrus and add baby potatoes or peas at the end. For summer, use bone-in chicken breasts and finish with extra fresh herbs and a squeeze of fresh lemon to brighten the sauce. During holidays, consider adding dried apricots or prunes for a festive sweet note and toasted sesame seeds for extra texture.

Meal Prep Tips

Do the spice toasting and onion caramelizing ahead—these two steps lock in flavor and can be refrigerated for 2 days. Store the sauce base separately from the browned chicken if you plan to assemble later; this prevents the chicken skin from losing crispness. Portion into individual containers for grab-and-go lunches; include a small container of fresh herbs and almonds to finish after reheating for the freshest experience.

Make this tagine your go-to for low-effort, high-impact dining. The combination of slow-cooked tenderness and bright preserved lemon is a reliably joyful centerpiece—share it, adapt it, and let it become part of your regular rotation.