Moroccan Chicken Tajine with Preserved Lemon and Olives Recipe

If you’re in the mood for a dish that bursts with vibrant flavors and invites you to savor every bite, then the Moroccan Chicken Tajine with Preserved Lemon and Olives Recipe is calling your name. This classic North African masterpiece brings together tender chicken thighs infused with a warming blend of spices, brightened by the tangy preserved lemons and briny olives. Slow-cooked to mouthwatering perfection, this tajine is a soulful celebration of fragrant herbs, silky textures, and beautifully balanced tastes that will instantly transport you to a bustling Moroccan market.

Ingredients You’ll Need

Preparing this Moroccan Chicken Tajine with Preserved Lemon and Olives Recipe is surprisingly straightforward, thanks to a handful of simple but essential ingredients. Each component plays its part—from the garlic’s aromatic depth to the preserved lemon’s zesty brightness, the spices’ warmth, and the olives’ salty pop—creating a harmonious medley of flavor, color, and texture that makes this dish truly unforgettable.

• 2 tbsp olive oil: A fragrant base that gently sautés the garlic and onion for richness.
• 6 cloves garlic, minced: Adds robust depth and a subtle pungency to the tajine.
• 1 yellow onion, sliced thinly: Offers sweet and soft undertones once caramelized.
• 4-6 chicken thighs, skin on & bone in: Perfect for juicy tenderness and yielding flavorful meat.
• 1 tbsp parsley, minced: Lends fresh herbal brightness to balance the spices.
• 1 tbsp cilantro, minced: Contributes a slightly citrusy and aromatic lift.
• 5-6 strands saffron (optional), bloomed with an ice cube: Imparts a subtle floral aroma and delicate golden hue.
• 1 tsp salt: Essential for enhancing all layers of flavor.
• 2 tsp pepper: Provides gentle heat and a hint of earthiness.
• 2 tsp ginger: Brings a warm, slightly spicy zing.
• 2 tsp paprika: Adds mild smokiness and vibrant red color.
• 1 tsp cumin: Gives a deep, nutty, and aromatic base note.
• ½ tsp turmeric: Brightens the dish with its golden color and subtle earthiness.
• 1 preserved lemon, sliced thinly: Delivers tangy, salty complexity with every bite.
• 1 cup green olives: Introduces briny bursts that beautifully complement the chicken.
• 2 tbsp water: Keeps the tajine moist and helps meld the flavors together.
• Couscous or Moroccan bread (khobz) to serve with: Ideal for soaking up the delicious sauce.

How to Make Moroccan Chicken Tajine with Preserved Lemon and Olives Recipe

Step 1: Prep the Oven & Ingredients

Start by preheating your oven to 350 degrees Fahrenheit to get it nice and ready for baking. While the oven warms, mince the garlic and herbs, slice up the onion and preserved lemon, and gather your olives and spices so everything’s within easy reach. Organization here means smoother cooking later on.

Step 2: Sauté Onions and Garlic

Drizzle half of the olive oil into the base of your tajine, then add all the minced garlic and thinly sliced onions. Over medium heat, gently sauté until the onions turn translucent and soft, about 5 minutes. This step lays a flavorful foundation, softening the onions’ sweetness while blooming the garlic’s aroma, which will marry beautifully with the chicken.

Step 3: Season the Chicken

Turn off the heat and carefully place your chicken thighs skin side up atop the onion and garlic bed. Sprinkle over the minced parsley and cilantro, then drizzle with the remaining olive oil. Add the saffron strands (if using), salt, pepper, ginger, paprika, cumin, and turmeric. Using your hands, mix everything to coat the chicken evenly—this personal touch helps the spices deeply penetrate each piece.

Step 4: Arrange and Bake the Tajine

Spread the seasoned chicken out evenly at the base of the tajine. Arrange the thin slices of preserved lemon along with the green olives on top. Add a splash of water to keep the dish moist throughout baking. Cover the tajine and pop it into the oven for one hour—this slow bake allows the chicken to become tender, the flavors to blend beautifully, and the sauce to thicken into a rich, fragrant delight. Remember to check every 30 minutes and baste if needed.

Step 5: Optional Broiling for Crispy Skin

If you love crispy chicken skin, carefully transfer the chicken pieces using tongs to a baking sheet, leaving the sauce and olives behind. Switch your oven to broil and crisp the chicken skin for about 5 minutes or until golden brown and irresistibly crispy. This finishing touch adds a delightful contrast to the tender meat and luscious sauce.

How to Serve Moroccan Chicken Tajine with Preserved Lemon and Olives Recipe

Garnishes

To enhance this dish’s fresh flavor, sprinkle a little extra chopped cilantro or parsley before serving. A few extra slices of preserved lemon placed on the side can add a zesty kick for adventurous palates.

Side Dishes

Couscous is the traditional perfect pairing, soaking up all the fragrant sauce and juices. Alternatively, warm Moroccan bread (khobz) makes an excellent vehicle to scoop up each bite and sauce. Roasted vegetables, such as carrots or eggplants, also complement the warm spices beautifully.

Creative Ways to Present

Serve your Moroccan Chicken Tajine with Preserved Lemon and Olives Recipe straight from the tajine pot at the table for an authentic, communal experience that invites everyone to dig in. For a modern twist, layer the chicken and sauce over fluffy couscous in individual bowls, then drizzle with a little extra olive oil and fresh herbs to brighten the presentation.

Make Ahead and Storage

Storing Leftovers

Place any leftover tajine in an airtight container and refrigerate. The flavors often deepen overnight, making the next-day meal even more delicious. Use within 3-4 days for the best taste and safety.

Freezing

This Moroccan Chicken Tajine with Preserved Lemon and Olives Recipe freezes well. Transfer cooled portions into freezer-safe containers or bags and freeze for up to 3 months. Just be sure to leave out the bread or couscous from freezing as they are best fresh.

Reheating

Reheat leftovers gently on the stovetop or in the oven at a low temperature to keep the chicken moist and tender. If reheating from frozen, thaw overnight in the fridge, then warm slowly to preserve the texture of both the chicken and the sauce.

FAQs

Can I use chicken breasts instead of thighs?

While chicken thighs are preferred for their moisture and flavor, you can use breasts if you like. Just note they may dry out more easily, so watch the cooking time closely and consider a shorter bake or adding a bit more moisture.

What can I substitute if I don’t have preserved lemons?

If preserved lemons are unavailable, you can use a mixture of lemon zest with a pinch of salt, or a squeeze of fresh lemon juice just before serving. Keep in mind the unique fermented tang will be less intense.

Is saffron necessary for this recipe?

Saffron is optional but highly recommended. It adds a beautiful aroma and color that enhances the authenticity of the dish, but if it’s not on hand, the other spices still deliver plenty of flavor.

Can I make this tajine on the stovetop?

Yes! If you don’t have a tajine or prefer stovetop cooking, use a heavy-bottomed pot or Dutch oven with a tight lid. Cook covered over low heat, checking moisture and adjusting the cooking time as needed.

How spicy is the Moroccan Chicken Tajine with Preserved Lemon and Olives Recipe?

The spices in this recipe bring warmth and aroma rather than heat, so it’s mild to medium spicy. You can always add a pinch of chili flakes if you prefer a spicier kick.

Final Thoughts

This Moroccan Chicken Tajine with Preserved Lemon and Olives Recipe is one of those dishes that fills your kitchen with irresistible aromas and leaves everyone eager for seconds. Its beautiful layers of flavor, tender chicken, and zesty accents come together in a way that feels both comforting and exotic. I can’t wait for you to try it and welcome this little taste of Morocco into your home—it’s truly a treasured dish worth savoring again and again!

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