Moroccan Chicken Tajine with Preserved Lemon and Olives Recipe
This authentic Moroccan Chicken Tajine recipe offers a flavorful and aromatic slow-cooked dish with tender chicken thighs seasoned with a blend of traditional North African spices, preserved lemon, and green olives. Cooked gently in a tajine or covered baking dish, the chicken becomes meltingly tender while absorbing the vibrant flavors of saffron, ginger, cumin, and paprika. Perfectly paired with couscous or Moroccan bread, this dish celebrates the unique culinary heritage of Morocco.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Moroccan
Ingredients
Scale
Chicken and Marinade
- 2 tbsp olive oil
- 6 cloves garlic, minced
- 1 yellow onion, sliced thinly
- 4–6 chicken thighs, skin on & bone in
- 1 tbsp parsley, minced
- 1 tbsp cilantro, minced
- 5–6 strands saffron (optional), bloomed with an ice cube for 15 minutes
- 1 tsp salt
- 2 tsp pepper
- 2 tsp ginger
- 2 tsp paprika
- 1 tsp cumin
- ½ tsp turmeric
Additional Ingredients
- 1 preserved lemon, sliced thinly
- 1 cup green olives
- 2 tbsp water
- Couscous or Moroccan bread (khobz) to serve with
Instructions
- Prep the oven & ingredients: Preheat your oven to 350°F (175°C). Meanwhile, mince the garlic, thinly slice the yellow onion and preserved lemon, and finely chop the parsley and cilantro to have all ingredients ready.
- Saute onions and garlic: Heat half of the olive oil in the base of your tajine or oven-safe heavy pot over medium heat. Add the minced garlic and sliced onions, sautéing until the onions become translucent, which should take about 5 minutes.
- Season chicken with herbs and spices: Turn off the heat. Arrange the chicken thighs over the softened onions. Then sprinkle the chicken with the parsley, cilantro, remaining olive oil, soaked saffron strands, salt, pepper, ginger, paprika, cumin, and turmeric. Using your hands, gently mix to evenly coat the chicken with all the herbs and spices.
- Arrange chicken & veggies and bake: Spread the seasoned chicken evenly in the tajine. Arrange the sliced preserved lemon and green olives on top. Drizzle 2 tablespoons of water around the chicken to create some steam. Cover the tajine with its lid or tightly with foil and bake in the preheated oven for 1 hour. Check the chicken around 30 minutes for moisture, and bake until the chicken reaches an internal temperature of 165°F (74°C).
- Optional broil for crispy skin: Once the chicken is cooked, remove the tajine from the oven and increase the oven temperature to broil. Using tongs, carefully transfer the chicken thighs skin side up to a baking sheet, leaving the sauce, olives, and preserved lemon behind. Broil the chicken for 5 minutes or until the skin turns golden brown and crispy. Serve hot, accompanied by couscous or Moroccan bread.
Notes
- Blooming saffron enhances its flavor and color but can be omitted if unavailable.
- If you don’t have a traditional tajine, use an oven-safe heavy pot with a lid as a substitute.
- Preserved lemon adds authentic tang and complexity; if unavailable, lemon zest and a pinch of salt can be alternatives.
- Check moisture levels during baking to avoid drying out the chicken; add a splash of water or broth if necessary.
- For a spicier variation, add a pinch of cayenne pepper or harissa paste to the seasoning mix.
Keywords: Moroccan chicken tajine, Moroccan chicken recipe, tagine chicken, saffron chicken, preserved lemon chicken, North African chicken dish
