This Moroccan chicken tagine is the dish I turn to when I want comfort that still feels bright and lively. I fell in love with this combination years ago after a weekend market run where I finally brought home a jar of preserved lemons. One simmer later, the kitchen smelled like citrus and spice, and the table went quiet in that happy way that happens when everyone is busy enjoying a great meal. The contrast is the magic: savory chicken, silky onions, briny olives, and the sunny, salty snap of preserved lemon. What has kept me coming back is how the sauce practically makes itself. As the chicken gently braises, the onions melt down, the spices bloom into a golden gravy, and the lemon rind perfumes everything without turning sour. Spoon it over fluffy couscous or scoop it up with warm flatbread and you have a meal that feels celebratory on a weeknight. Every time I make it, I remember the first time my family tried it and my daughter asked for more olives before she even finished her first serving. That is when I knew this one was a keeper.

Ingredients

• Bone-in, skin-on chicken thighs: Choose meaty thighs, about 2 pounds total, for juicy results and deep flavor. The skin renders fat for searing, enriching the sauce and preventing dryness.
• Preserved lemon: Look for jars with visible lemon rind and minimal additives. Rinse the rind to mellow the brine; it brings bright citrus complexity you cannot mimic with fresh lemon alone.
• Green olives: Castelvetrano or Picholine lend a buttery, mild brine. Buy pitted for easy serving and add them near the end so they stay plump.
• Onion, garlic, and fresh ginger: A classic aromatic trio that melts into the sauce. Slice the onion thinly so it softens quickly, and grate the ginger for even distribution.
• Warm spices: Cumin, coriander, turmeric, paprika, and a pinch of cinnamon create a golden, fragrant base. Toast briefly in the pan to bloom their oils.
• Low-sodium chicken broth: Adds body and helps carry spice flavor. Choose a gluten-free brand if needed; lower sodium lets you season precisely.
• Fresh herbs: Cilantro and parsley stirred in at the end brighten the sauce and add freshness against the rich, savory braise.

Instructions

Season and marinate: Pat 2 pounds chicken thighs dry. Mix 1 teaspoon kosher salt, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon paprika, 1 teaspoon turmeric, and 1/4 teaspoon ground cinnamon with 1 tablespoon olive oil and 1 tablespoon grated fresh ginger. Rub over chicken and let stand 15 minutes while you prep onions and garlic. This brief rest helps the spices hydrate and cling. Sear the chicken: Heat 1 tablespoon olive oil in a tagine base or Dutch oven over medium-high. Place chicken skin-side down and sear 5 to 7 minutes until deep golden and the skin releases easily. Flip and cook 2 minutes more. Transfer to a plate. Searing develops browned bits that will season the sauce. Build the aromatic base: Add 1 large thinly sliced onion and 2 medium sliced carrots (optional) to the pan with a pinch of salt. Cook over medium 6 to 8 minutes, stirring and scraping up browned bits, until onions are soft. Add 4 minced garlic cloves; cook 30 seconds until fragrant. If using saffron, steep a pinch in 2 tablespoons warm broth and add now. Braise gently: Nestle chicken into the onions. Pour in 1 cup low-sodium chicken broth. Scatter 1 cup pitted green olives and the rind of 1 preserved lemon (rinsed, pulp removed, thinly sliced). Cover and simmer on low heat 35 to 40 minutes, maintaining a gentle bubble, until chicken is tender and at least 175°F internally. Reduce and finish: Uncover and simmer 5 to 10 minutes to thicken the sauce until glossy and spoon-coating. Stir in 1/4 cup chopped cilantro and 1/4 cup chopped parsley. Taste and adjust with black pepper, a pinch of salt, or 1 teaspoon honey if the brine is assertive. Serve hot.

Storage Tips

Cool the tagine to room temperature within 1 hour, then refrigerate in a shallow, airtight container with all the sauce to keep the chicken moist. It will keep for 4 days in the fridge. Reheat gently on the stovetop over medium-low, adding a splash of broth if the sauce thickens too much. For freezing, portion into freezer-safe containers or zip-top bags, remove excess air, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Signs of top quality are a glossy sauce and chicken that pulls from the bone easily; if the sauce seems dull, whisk in a teaspoon of olive oil at the end of reheating to restore sheen.

Ingredient Substitutions

No preserved lemon? Use 2 to 3 wide strips of fresh lemon peel plus 1 tablespoon lemon juice and 1/4 teaspoon sugar to mimic the mellow citrus-salty balance, added in the last 10 minutes. If you are short on green olives, use a mix of green and mild black olives, keeping the total to about 1 cup. Boneless thighs work in a pinch; sear briefly and reduce braise time to 20 to 25 minutes. For a different spice profile, swap 1 teaspoon ras el hanout for the paprika and coriander. Vegetable broth yields a lighter sauce, though it will be less rich. If heat is desired, add 1/4 teaspoon crushed red pepper with the garlic.

Serving Suggestions

Spoon the chicken and sauce over steamed couscous, rice pilaf, or creamy polenta to catch every drop. For a simple spread, serve with warm flatbread, a crisp cucumber and tomato salad, and a bowl of Greek yogurt dusted with paprika for those who eat dairy. Garnish with extra chopped cilantro, thin preserved lemon slivers, and a drizzle of good olive oil. For a dinner party, pair with roasted carrots tossed in honey and cumin, and offer sliced oranges sprinkled with cinnamon for dessert. A bright, herb-forward side like a chopped salad keeps the meal balanced.

Cultural Background

Tagine refers both to the dish and the conical-lidded vessel used to cook it across North Africa, particularly in Morocco. The unique lid shape condenses steam so moisture drips back, creating self-basting tenderness. Chicken with preserved lemon and olives is a classic combination that showcases Morocco’s love of citrus and spice, influenced by trade routes that brought saffron, ginger, and pepper centuries ago. Home cooks often build the dish right in the tagine base, layering onions, chicken, spices, and citrus so the flavors mingle slowly. While restaurants sometimes add saffron for luxury, the soul of the dish comes from gentle heat and patience.

Seasonal Adaptations

In spring, add sliced fennel and a handful of peas in the final 5 minutes for sweet, green pops. Summer tomatoes can be diced and stirred in during the last 10 minutes for a juicy, slightly tangy sauce. In fall, replace carrots with cubed butternut squash, which softens into saucy pockets. Winter calls for extra warmth: add a cinnamon stick at the braise stage and finish with more preserved lemon. For holidays, garnish with toasted almonds and pomegranate seeds for color and crunch. Each tweak keeps the spirit of the tagine while reflecting the season’s best.

Meal Prep Tips

Marinate the chicken with spices and olive oil up to 24 hours ahead for deeper flavor; keep it refrigerated in a sealed bag or container. Slice onions and carrots the night before and store them separately. Cook the tagine on a Sunday, then portion into four containers with sauce for easy weekday lunches. Reheat covered in the microwave at 70 percent power in 1-minute bursts, stirring in between, or warm on the stovetop over low. Keep cooked grains in separate containers so they do not soak up all the sauce. Add fresh herbs just before serving for the best color and aroma.

This tagine has a way of gathering people at the table and slowing the pace of the evening. It is simple enough for a Tuesday, yet special enough for company. Make it once and you will see how a jar of preserved lemons can unlock a whole new corner of your kitchen.