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Moroccan Chicken Tagine with Olives and Preserved Lemon

From: Morocco

Servings: 4
Prep Time: 15 minutes
Cook Time: 45 minutes
Difficulty: Medium

Ingredients

  • 8 whole Bone-in, skin-on chicken thighs
  • 1 tbsp Olive oil
  • 1 large Yellow onion, halved and sliced
  • 5 whole Garlic cloves, minced
  • 1 tsp Paprika
  • 1 tsp Ground cumin
  • 0.5 tsp Ground ginger
  • 0.5 tsp Ground coriander
  • 0.25 tsp Ground cinnamon
  • 0.25 tsp Cayenne pepper (optional)
  • 1 whole Lemon zest
  • 1.75 cups Chicken broth
  • 2 tbsp Honey
  • 2 large/medium Carrots, cut into coins
  • 0.5 cup Green olives, pitted and halved
  • 1 whole Lemon juice
  • 2 tbsp Fresh cilantro, chopped
  • to taste tbsp Salt and black pepper

Instructions

  1. Pat chicken thighs dry and season both sides generously with salt and pepper.
  2. In small bowl, combine paprika, cumin, cayenne, ginger, coriander, and cinnamon. Finely grate lemon zest into spices, then add minced garlic and 1-2 tsp lemon juice to form thick paste.
  3. Heat olive oil in large heavy pot or tagine over medium-high heat.
  4. Add chicken skin side down and brown until golden (about 4-5 minutes per side). Transfer to plate; leave fat in pan.
  5. Add sliced onion and carrot coins to pot. Cook over medium heat, stirring occasionally, until onion softens and just begins to brown (about 5-7 minutes).
  6. Stir spice-garlic-lemon zest paste into onions and carrots; cook stirring constantly until fragrant (about 30 seconds).
  7. Sprinkle in flour and cook stirring another 30 seconds.
  8. Stir in chicken broth, honey, remaining lemon juice, and pinch of salt, scraping up browned bits from bottom.
  9. Return chicken (and any juices) to pot skin side up, nestling into sauce. Bring to gentle simmer, reduce heat to medium-low, cover, and cook 10 minutes.
  10. Stir in olives, making sure some are submerged in sauce. Cover and simmer until chicken is cooked through and tender (about 20-25 minutes more; internal temp 75°C/165°F).
  11. Taste and adjust seasoning with more salt, pepper, or lemon if needed.
  12. Stir in chopped cilantro just before serving, reserving some to sprinkle on top.
  13. Serve hot, spooning plenty of sauce, onions, carrots, and olives over chicken. Traditionally served with couscous but rice or flatbread also work well.