Moroccan Chicken Tagine with Lemon and Olives

This Moroccan Chicken Tagine is a fragrant one-pot stew made with chicken thighs, preserved lemons, and briny green olives. Braised with Moroccan spices and saffron, it's a comforting dish that's bursting with flavor. This version is easy to make at home in a Dutch oven or cast iron skillet and perfect for a weeknight dinner or dinner party.

My husband and I recently spent two weekends cooking a few traditional Moroccan dishes and experimenting with different spice blends. This chicken tagine recipe became an instant favorite, and it's just the start-we have more Moroccan recipes like our Lamb Tagine coming soon.

We make this dish with our homemade tagine spice blend and preserved lemons, but store-bought works perfectly too. Best of all, you don't need a tagine pot. A Dutch oven or cast iron skillet with a lid will give you the same rich, slow-cooked results. This easy one-pot chicken dinner is impressive enough for dinner parties yet simple enough for weeknights.

Scroll down for step-by-step photos, helpful tips, and fun flavor variations!

Jump to:

• What is Tagine?
• Ingredients You'll Need for this Chicken Tagine
• How to Make This Moroccan Chicken Tagine Recipe
• Flavor Variations and Substitutions
• What to Serve with This Chicken Tagine
• Best Wine Pairings with This Moroccan Tagine
• Storage Instructions
• Join Our Newsletter
• FAQ's
• More Moroccan Recipes
• Moroccan Chicken Tagine with Lemon and Olives

What is Tagine?

A tagine is both the name of a traditional North African cooking vessel and the slow-cooked stew prepared in it. The conical clay pot helps circulate steam, producing tender, flavorful dishes with minimal liquid. While chicken tagine with lemon and olives is one of Morocco's most beloved variations, there are countless regional versions featuring lamb, beef, fish, or vegetables and often included dried fruit and nuts.

Ingredients You'll Need for this Chicken Tagine

Here's a look at the simple yet aromatic ingredients that make this dish shine:

• Free-range or organic chicken thighs (bone-in, skin-on): Juicy dark meat is ideal for slow cooking and develops the best flavor.
• Salt and freshly ground black pepper: Essential seasoning for balance.
• Extra virgin olive oil: Adds richness and healthy fats.
• Onions and garlic: The aromatic base for depth and sweetness.
• Homemade tagine spice (or a store bought Moroccan spice blend like ras el hanout): A warming Moroccan spice blend with layers of flavor.
• Canned chickpeas: Adds plant-based protein and texture. If you want to use dried chickpeas for this recipe, here's how to cook dried chickpeas.
• Preserved lemons: A cornerstone of Moroccan cuisine, adding tangy, salty brightness.
• Saffron threads: Infuses the broth with subtle floral notes and a golden hue.
• Green olives: Briny contrast to the lemon and spices.
• Chicken stock or low sodium chicken broth: Builds a flavorful sauce.
• Fresh parsley and toasted almonds: Add freshness and crunch to round it all off.

See the recipe card for quantities.

How to Make This Moroccan Chicken Tagine Recipe

Tested in our kitchen and loved by our readers-this recipe is flavorful, easy, and perfect for both weeknight dinners and special gatherings.

Brown the chicken

• Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.

Chef's Tip: Drying the chicken well before browning ensures crisp, golden skin.

• Heat 1 tablespoon of olive oil in a large cast iron skillet (or Dutch oven) over medium-high heat.
• Add the chicken in batches, skin side down, and brown for 4-5 minutes on each side until golden.
• Set the browned chicken aside on a plate. (The chicken does not need to be cooked through at this stage.)

Sauté the aromatics

• Lower the heat to medium-low and add the remaining 1 tablespoon olive oil to the same pan.
• Add the sliced onions and cook for 6-8 minutes, stirring occasionally, until soft and golden.
• Stir in the minced garlic and cook for 1 minute until fragrant.
• Add the tagine spice and stir for 30 seconds to toast the spices.

Make the sauce

• Stir in the chickpeas, sliced preserved lemon, soaked saffron (with water), and green olives.
• Pour in the chicken stock and stir to combine.
• Bring the mixture to a gentle simmer, then nestle the browned chicken thighs into the sauce, skin side up.

Simmer covered

• Reduce the heat to low. Cover the pan with a lid and simmer for 5-10 minutes to allow the flavors to meld.

Simmer uncovered

• Remove the lid and simmer uncovered for a further 15-20 minutes, or until the sauce thickens slightly and the chicken is cooked through or reaches an internal temperature of 165°F / 73.9°C.

Chef's Tip: You can remove the chicken once it reaches 70°C / 158°F and leave it to rest for a few minutes. Carryover cooking will bring it up to the USDA-recommended safe internal temperature of 165°F / 73.9°C. If you don't have a thermometer, pierce the thickest part of a thigh with a knife - the juices should run clear and the meat should pull away easily from the bone.

 Garnish, Serve and Enjoy

• Sprinkle with fresh parsley and toasted slivered almonds just before serving.
• Serve hot with fluffy couscous or crusty Moroccan bread to soak up the sauce.

Flavor Variations and Substitutions

This Moroccan Chicken Tagine is versatile, and you can easily adapt it to what you have on hand:

• Preserved Lemons: If you can't find preserved lemons, use about 1 teaspoon of lemon zest, 1 tablespoon of fresh lemon juice, and a pinch of salt per quarter of a preserved lemon. The flavor won't be as deep, but it will still add brightness.
• Moroccan Spice Blend and Saffron: If you don't have ras el hanout or a Moroccan spice mix, use a blend of ground cumin, coriander, paprika, ginger, and cinnamon to capture similar warmth. For saffron, turmeric adds golden color though with a lighter flavor.
• Chicken Thighs: Bone-in, skin-on thighs work best for tenderness and flavor. Boneless thighs or even drumsticks can be used but may cook faster.
• Dried Fruit: For a sweet and savory variation, add chopped dried apricots, prunes, or dates during simmering. They balance the briny olives and tangy lemons beautifully.

What to Serve with This Chicken Tagine

Chicken tagine pairs beautifully with a range of sides:

• Couscous: Zesty herb couscous, toasted couscous, or fluffy plain couscous with a drizzle of olive oil.
• Other starches: Basmati rice, quinoa, cauliflower rice, or even creamy mashed potatoes for a unique twist.
• Salads: Moroccan carrot salad, orange salad with dates and pomegranate, or a refreshing cucumber and tomato salad.
• Bread: Moroccan bread (Khobz Kesra), simple no-knead bread, or warm pita bread.
• Vegetables: Try our Harissa Roasted Veggies for a spicy kick, zaalouk (a smoky Moroccan eggplant dip), roasted cauliflower with cumin, or braised fennel with citrus.

Best Wine Pairings with This Moroccan Tagine

Moroccan spices pair beautifully with wines that have freshness and enough character to stand up to the bold flavors

• Sauvignon Blanc: Crisp and citrusy, it balances the richness of the chicken and brightens the preserved lemon.
• Dry Riesling: A touch of natural sweetness softens the briny olives and spice, creating harmony in each bite.
• Grenache-based Rosé: Fruity, refreshing, and versatile, it complements the saffron and warm spices without overpowering them.
• Moroccan Option: If you can find it, a Moroccan Gris de Boulaouane Rosé (a light, pale rosé also known as grey wine, from Morocco) is a local favorite that pairs beautifully with chicken tagine.

Storage Instructions

This Moroccan chicken tagine stores well and tastes even better the next day as the flavors deepen.

• Fridge: Store cooled tagine in an airtight container for up to 3 days.
• Freezer: You can freeze it for up to 2 months, though the texture of the preserved lemons and olives is best enjoyed fresh.
• How to Reheat: Warm gently on the stovetop over low heat with a splash of broth or water. Alternatively, reheat in a covered ovenproof dish at 160°C / 325°F until heated through. For a quicker option, reheat individual portions in the microwave, stirring halfway for even heating.

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FAQ's

More Moroccan Recipes

If you enjoyed this chicken tagine, you'll love our other Moroccan dishes like homemade preserved lemons, lamb tagine, and tagine spice blend.

This Moroccan Chicken Tagine with Lemon and Olives is proof that big flavor doesn't have to be complicated. With juicy chicken thighs, preserved lemons, and fragrant spices, it's the kind of dish that impresses without fuss. 

Give it a try, and don't forget to share your experience in the comments below-and pin the recipe for later!

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The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.]