Description
This Chicken Tagine with Preserved Lemons and Olives is a classic Moroccan-inspired dish that perfectly balances savory, tangy, and sweet flavors. Tender bone-in chicken thighs are marinated in a fragrant blend of saffron, turmeric, and preserved lemons, then seared to golden perfection and gently braised with olives, apricots, and aromatic spices. This hearty, comforting recipe is easy to prepare on the stovetop and results in a flavorful, aromatic meal that will delight your taste buds.
Ingredients
Chicken and Marinade
- 2 pounds bone-in (skin-on) chicken thighs
- 2 garlic cloves, grated or finely chopped
- 2 tablespoons olive oil
- 1 tablespoon liquid saffron or a pinch of saffron threads steeped in warm water
- 1 teaspoon paprika
- 1 teaspoon turmeric
- ½ teaspoon coriander
- ½ teaspoon cinnamon
- ½ teaspoon kosher salt
- Ground black pepper, to taste
- 1 preserved lemon, seeds removed and finely chopped
Braising Liquid
- 1 cup chicken stock
- 2 tablespoons preserved lemon juice
Vegetables and Garnish
- Olive oil (for searing)
- 1 small red onion, thinly sliced
- 2 carrots, sliced
- 2 garlic cloves, grated or finely chopped
- 1 cup pitted Castelvetrano olives
- ½ cup dried apricots, roughly chopped
- 1 preserved lemon (rind only), thinly sliced for garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Marinate the Chicken: Pat the chicken thighs dry with paper towels and set them aside. In a bowl, whisk together grated garlic, olive oil, saffron (liquid or steeped threads), paprika, turmeric, coriander, cinnamon, kosher salt, black pepper, and the finely chopped preserved lemon. Add the chicken thighs to the marinade and toss well to coat thoroughly. Let it marinate for at least 10 minutes to absorb the flavors.
- Sear the Chicken: Heat a cast-iron skillet over medium heat and add a drizzle of olive oil. Place the chicken thighs skin-side down in the hot skillet and sear until the skin is deeply golden brown and crisp, about 5 to 7 minutes. Flip the chicken pieces and cook for another 4 to 5 minutes. Remove the seared chicken from the skillet and set aside.
- Build the Braising Liquid: In the bowl that contained the marinade, add the chicken stock and preserved lemon juice. Whisk these together to incorporate the leftover spices and juices from the marinade, creating a flavorful braising liquid.
- Sauté the Vegetables: Using the same skillet (with rendered chicken fat and flavors), add the sliced red onion and carrots. Sauté them over medium heat until they start to soften, about 3 to 4 minutes. Add the grated garlic and cook for an additional 30 seconds until fragrant, stirring constantly to prevent burning.
- Simmer: Nestle the seared chicken thighs back into the skillet skin-side up, arranging them over the softened vegetables. Pour the prepared braising liquid over the chicken and vegetables. Bring the mixture to a gentle simmer, then reduce the heat to maintain a low simmer. Cook uncovered for 18 to 20 minutes, or until the chicken is cooked through and tender.
- Finish: In the last 5 to 10 minutes of cooking, scatter the pitted Castelvetrano olives, chopped dried apricots, and thinly sliced preserved lemon rind around the chicken in the skillet. This will allow the flavors to meld and the olives and apricots to warm through. Garnish the dish with chopped fresh parsley before serving.
Notes
- Use bone-in, skin-on chicken thighs for the best flavor and texture.
- If you cannot find Castelvetrano olives, green olives with a mild flavor can be substituted.
- Preserved lemons add a unique tangy flavor; if unavailable, use lemon zest and a bit of lemon juice but note the flavor will be different.
- The braising step keeps the chicken juicy and tender while infusing it with rich spices.
- This dish is excellent served with couscous, rice, or crusty bread to soak up the flavorful sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Moroccan
