Q : Can I make this chicken tagine without a tagine pot?

A : Yes! A Dutch oven or cast iron skillet with a lid works perfectly, allowing you to recreate the traditional slow-simmered results without special equipment.

Q : Can I make Moroccan Chicken Tagine in a slow cooker or Instant Pot?

A : Yes, this recipe adapts well to both. In a slow cooker , brown the chicken and sauté the aromatics first, then transfer everything to the cooker and cook on LOW for 6–7 hours or HIGH for 3–4 hours. You may want to reduce the amount of liquid slightly since slow cookers don’t allow much evaporation. For an Instant Pot , use the Sauté function for browning and aromatics, then cook on Manual High Pressure for 12 minutes with natural release. These are guidelines only—we haven’t personally tested the recipe in these appliances.

Moroccan Chicken Tagine with Lemon and Olives

Name: Moroccan Chicken Tagine with Lemon and Olives
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Moroccan
Ingredients: 6–8 free-range chicken thighs, bone-in, skin-on (Approximately 1–1.2 kg / 2.2–2.6 lb); Salt and freshly ground black pepper, for seasoning; 2 - 3 tbsp extra virgin olive oil; 2 medium onions, thinly sliced; 4 garlic cloves, minced; 1 tbsp homemade tagine spice (or store-bought Moroccan spice mix like ras el hanout); 400 g / 14 oz canned chickpeas, drained; 1 large or 2 small preserved lemons, rinsed, pulp removed, sliced; ¼ tsp saffron threads, soaked in 2 tbsp warm water (optional); 100 g (3.5 oz) green olives; 2 cups (500 ml) chicken stock or low-sodium chicken broth; To garnish; Fresh flat-leaf parsley, roughly chopped; Slivered almonds, lightly toasted

Description

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.

Ingredients

6-8 free-range chicken thighs, bone-in, skin-on (Approximately 1-1.2 kg / 2.2-2.6 lb)

Salt and freshly ground black pepper, for seasoning

2 - 3 tbsp extra virgin olive oil

2 medium onions, thinly sliced

4 garlic cloves, minced

1 tbsp homemade tagine spice (or store-bought Moroccan spice mix like ras el hanout)

400 g / 14 oz canned chickpeas, drained

1 large or 2 small preserved lemons, rinsed, pulp removed, sliced

1/4 tsp saffron threads, soaked in 2 tbsp warm water (optional)

100 g (3.5 oz) green olives

2 cups (500 ml) chicken stock or low-sodium chicken broth

To garnish

Fresh flat-leaf parsley, roughly chopped

Slivered almonds, lightly toasted

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Instructions

1. Brown the chicken

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

2. 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.

3. 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.

4. 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.

5. 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.

6. Garnish

Sprinkle with fresh parsley and toasted slivered almonds just before serving.

7. Serve

Serve hot with fluffy couscous or crusty Moroccan bread to soak up the sauce.

Notes

Storage Instructions
Fridge: Store in an airtight container for up to 3 days.
Freezer friendly: Can be frozen for up to 2 months, though best enjoyed fresh as olives and lemons may change texture.
How to Reheat: Warm gently on the stovetop with a splash of broth, in the oven at 160°C / 325°F, or in the microwave for individual portions.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Stovetop
Cuisine: Moroccan

Nutrition

Serving Size: 1 serving
Calories: 512
Sugar: 4.1 g
Sodium: 1005 mg
Fat: 22 g
Carbohydrates: 27.8 g
Protein: 52.7 g
Cholesterol: 210.1 mg