This chicken tagine is the dish I reach for when I want dinner to feel both comforting and transportive. I first fell for it after a bustling Saturday market run when a vendor slipped me a jar of preserved lemons and insisted I try them with chicken and olives. That evening the kitchen filled with the warm perfume of cumin, ginger, and saffron, and every bite was silky, citrusy, and savory in the best way. It has been part of our family rotation ever since, requested for lazy Sundays and birthday dinners alike. What makes this version special is its layers. Golden-seared chicken thighs simmer gently with onions until they turn soft and jammy, then the briny pop of green olives and the sunny zing of preserved lemon lift everything. The broth reduces into a glossy sauce that begs to be spooned over fluffy couscous or tucked beside rice. I love how the spices are bold but not overwhelming, with a mellow warmth that appeals to kids and adults. It is the kind of dish that makes the table go quiet for the first few bites.

Ingredients

• Bone-in, skin-on chicken thighs: Choose 8 small thighs, about 2 1/2 pounds total. Skin and bones add flavor and body to the sauce, keeping the meat juicy during the long simmer.
• Yellow onion: One large onion, thinly sliced, becomes sweet and jammy, forming the backbone of the sauce. Look for firm, heavy onions without sprouting.
• Garlic and fresh lemon juice: Four cloves and a tablespoon or two of juice lift the richness and perfume the chicken without overpowering.
• Warm spices: Ground cumin, turmeric, coriander, paprika, and ginger create that signature Moroccan warmth, while a pinch of saffron adds aroma and golden color.
• Green olives: Castelvetrano or Manzanilla bring gentle brininess and buttery texture. Use pitted olives to make serving easy.
• Preserved lemon: The rind adds bright, mellow citrus. Rinse and scrape away the pulp; slice thinly for even distribution.
• Chicken broth and olive oil: Low-sodium broth forms the braising liquid, while olive oil helps brown the chicken for deeper flavor.
• Fresh herbs: A mix of parsley and cilantro stirred in at the end provides freshness and color.

Instructions

Season and marinate: Pat the chicken dry. In a bowl, mix 2 teaspoons cumin, 1 teaspoon each turmeric, coriander, paprika, and ground ginger with 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper, 4 minced garlic cloves, and 1 tablespoon lemon juice. Rub over chicken and let stand 30 minutes (or refrigerate up to overnight). Brown the chicken: Heat 2 tablespoons olive oil over medium-high in a tagine base or Dutch oven. Brown chicken skin-side down until deeply golden, 6 to 8 minutes. Flip and brown 2 to 3 minutes. Transfer to a plate, leaving rendered fat in the pot. Soften onions and bloom spices: Add 1 large sliced onion and a small pinch of saffron (if using). Cook over medium heat, stirring, until onions turn soft and lightly golden, 6 to 8 minutes. Scrape up browned bits; they carry key flavor into the sauce. Build the braise: Stir in 2 medium carrots (sliced), 1 cinnamon stick, and 1 1/2 cups low-sodium chicken broth. Nestle chicken on top, skin-side up. Bring just to a simmer, then reduce to low to maintain gentle bubbling. Add lemons and olives: Scatter 3/4 cup pitted green olives and 1 preserved lemon rind (rinsed, pulp removed, sliced). Cover and cook at a gentle simmer until chicken is tender and reaches 165°F at the thickest part, 30 to 35 minutes. Finish and serve: Uncover and simmer a few minutes to thicken if needed. Stir in 1/4 cup chopped parsley, 1/4 cup chopped cilantro, and 1 tablespoon fresh lemon juice. Taste and adjust salt. Rest 5 minutes, then serve with sauce spooned over.

Storage Tips

Cool leftovers completely, then transfer to shallow, airtight containers. Refrigerate for 4 days or freeze for up to 3 months. For freezing, portion with plenty of sauce to protect the meat from freezer burn. Reheat gently on the stovetop over medium-low, adding a splash of broth or water if the sauce tightens. In the microwave, cover and heat in 1-minute bursts, stirring between each, until hot. Avoid boiling to keep the chicken tender. Discard if you notice off smells, a sour taste, or a greasy film separating even after stirring.

Ingredient Substitutions

No preserved lemons? Use wide strips of fresh lemon peel from 1 large lemon plus 1/2 teaspoon kosher salt and 1 teaspoon lemon juice; add during the last 10 minutes to avoid bitterness. Boneless thighs work well; reduce simmer time by about 10 minutes. Swap carrots for fennel or diced bell pepper. If you prefer a milder brine, replace half the olives with canned chickpeas (drained and rinsed). Vegetable broth can stand in for chicken broth, though the sauce will be lighter in body.

Serving Suggestions

Spoon the chicken and its sauce over steamed rice or roasted cauliflower for a gluten-free pairing. For a heartier spread, add a crisp chopped salad with cucumbers and tomatoes, and warm flatbread for dipping. A dollop of thick yogurt on the side is lovely for contrast if dairy is welcome at your table. Garnish with extra chopped herbs and a few thin slivers of preserved lemon for a visual pop.

Cultural Background

Tagine refers both to the conical clay vessel and the slow-simmered dishes from North Africa that are cooked inside it. The shape encourages condensation to drip back into the stew, creating concentrated flavor with minimal liquid. While regional variations abound, chicken with preserved lemon and olives is a beloved Moroccan classic, prized for its balance of savory, briny, and bright notes. Home cooks adapt it with seasonal vegetables and whatever olives are at hand, making it as practical as it is celebratory.

Seasonal Adaptations

In spring, add sliced asparagus or tender peas during the final 5 minutes. Summer loves chunks of zucchini or cherry tomatoes added halfway through simmering. Come fall, swap carrots for cubes of butternut squash and add a pinch of cinnamon for warmth. In winter, use extra onions and finish with a little grated garlic for a cozy kick. The base is forgiving, so let the market guide your choices.

Meal Prep Tips

Mix the spice rub and marinate the chicken up to 24 hours ahead. Slice onions and carrots and store them together in a sealed container. On cook day, you will only need to brown, simmer, and finish. Cooked tagine holds beautifully for packed lunches; store individual portions with a ladle of sauce in microwave-safe containers. Reheat gently and garnish with fresh herbs right before eating to revive the flavors.

When you want dinner to feel restorative and special in equal measure, this chicken tagine is the one to make. It invites you to slow down, breathe in the spices, and share something golden and warm with the people you love.