Moroccan Chicken Tagine

The Moroccan chicken tagine dish is made with olives, preserved lemons, onions, garlic and spices. This dish is a great way to impress guests, but it’s also easy to prepare on a weeknight. Tagine is the name of the shallow clay pot with a cone-shaped cover in which this dish is traditionally prepared, but it’s not necessary to use one. I use a large cast-iron braiser. A wide Dutch oven or heavy skillet would also work. This recipe is adapted from Cook’s Illustrated and does not use preserved lemons. These are a specialty item that can be hard to find. Lemon zest and lemon juice are used to add tartness to the dish. Serve the chicken over couscous on a plate or in individual portions.

This Moroccan dish uses chicken pieces braised in garlic, onions, olives, and preserved lemons with spices. This dish is easy to make and good for company.

You’ll Need To Make Chicken Tagine

You can use whole chickens for tagine, but I prefer to use only skin-on, bone-in chicken thighs, as in my coq au Vin recipe. The thighs are a good source of meat, remain tender even when slightly overcooked and add richness and depth to the sauce. (The skin is removed halfway through cooking.) The meat is sometimes removed from the bone to make it more appealing to the children, but the traditional way of serving chicken is on the bone.

How to Make Chicken Tagine

Combine the spices in a small bowl.

Mix well, and then set aside.

Lemon zest is a must. Mix 1 teaspoon lemon zest with 1 clove minced garlic; set aside.

Sprinkle both sides of the chicken pieces with 1/2 teaspoon pepper and 2 teaspoons of salt.

Heat oil in a heavy-bottomed Dutch oven over medium heat until it begins to smoke. The chicken pieces should be browned skin-side down in a single layer for about five minutes.

Flip the pieces of chicken over using tongs and brown the opposite side for about 4 more minutes.

When the chicken is cool enough to handle, peel the skin off and throw it away.

Onions should be added at this point and the heat should be reduced to medium.

Stir occasionally until the edges are browned but the shape is still retained, about 5 to 7 mins (add some water if it gets too dark).

Stir in the remaining minced cloves of garlic. Cook, stirring constantly, for 30 seconds. Add the spices and the flour.

Stir constantly until fragrant (about 30 seconds).

Stir in the honey, the remaining lemon zest and 1/4 teaspoon of salt. If you see any brown bits on the bottom of the pan, scrape them away with a wooden spoon.

Cover and simmer the dish for 10 minutes. Add the chicken back (with any juices that have accumulated). Reduce the heat to medium-low.

Cover the chicken and cook until the chicken has cooked through and the carrots have become tender-crisp. This will take about 10 minutes.

Olives, garlic zest, cilantro, lime juice, and the cilantro should be added together with the olives.

Stir well to combine. If desired, add more salt, pepper and lemon juice.

Serve with couscous.