This Moroccan chicken tagine with preserved lemons and green olives is one of those dishes that announces itself as soon as it hits the kitchen: bright citrus, warm spice, and the comforting scent of slow-simmered chicken. I first learned this style of cooking from a friend who grew up near Marrakech. The version I share here is the way my family likes it at home—rich, unpretentious, and forgiving. It is built around simple pantry staples and a couple of special pantry finds: preserved lemons and a good jar of green olives. The interplay of salty, tangy, and aromatic flavors makes every spoonful feel layered and homey.

I discovered this combination on a rainy Saturday when I wanted something both fragrant and easy. The whole meal was ready to serve in about an hour and twenty minutes, and everyone lingered at the table talking long after the last piece of bread was torn. The chicken becomes fall-off-the-bone tender; the preserved lemon adds a mellow, sunny acidity, and the olives bring a briny counterpoint. It’s a perfect weeknight centerpiece that also feels special enough for guests.

Ingredients

• Whole chicken: Use a 3.5 to 4 pound whole chicken cut into pieces. Dark meat pieces such as thighs and legs stay moist during the hour-long simmer; look for organic or free-range if available for deeper flavor.
• Onions: Two medium yellow onions, thinly sliced. They melt into the braise and provide sweetness; don’t skimp—onions are the backbone of the sauce.
• Garlic: Three cloves, minced. Fresh garlic brightens the savory base; avoid pre-minced jars for best aroma.
• Preserved lemons: Two preserved lemons, quartered and seeds removed. These add a mellow, fermented lemon flavor; rinse lightly if overly salty.
• Green olives: One cup (about 4 ounces) of pitted green olives, preferably briny and firm. Castelvetrano or Cerignola work beautifully for their texture.
• Olive oil: 1/4 cup for sautéing. Choose extra virgin for flavor but use a neutral oil if cooking at higher heat.
• Chicken broth: 1 cup low-sodium chicken broth to deglaze and braise; adjust salt after tasting.
• Spices & herbs: 2 teaspoons ground ginger, 1 teaspoon turmeric, 1 teaspoon paprika, and one bunch fresh cilantro, chopped for finishing.
• Seasoning: Salt and freshly ground black pepper to taste; remember preserved lemons and olives contribute salt, so season lightly at first.

Instructions

Warm the aromatics: Heat 1/4 cup olive oil in a heavy pot or Dutch oven over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until soft and translucent, about 8 to 10 minutes. Add the minced garlic in the last minute to avoid burning; you want the garlic fragrant but not browned. This stage builds the base flavor; caramelized edges on the onions add sweetness and body to the sauce. Sear the chicken: Increase heat to medium-high. Pat the chicken pieces dry and season lightly with salt and pepper. Add chicken to the pot skin-side down and sear until golden, about 4 minutes per side, turning so each piece gets color, total 8 to 10 minutes. Browning develops flavor through the Maillard reaction and will contribute fond for deglazing. Add spices and deglaze: Reduce heat to medium. Sprinkle 2 teaspoons ground ginger, 1 teaspoon turmeric, and 1 teaspoon paprika over the chicken and stir to coat. Pour in 1 cup chicken broth to deglaze, scraping up browned bits from the bottom of the pot. The liquid should come about halfway up the chicken pieces; add a little extra broth if necessary. Bring to a gentle simmer. Simmer with preserved lemons and olives: Nestle quartered preserved lemons and 1 cup pitted green olives into the pot. Cover and simmer gently for about 1 hour, or until the chicken is tender and the internal temperature reaches 165°F in the thickest part. Check once at 30 minutes and spoon some pan sauce over the chicken to keep it moist. If the sauce reduces too quickly, add a splash of water or broth. Finish and rest: Remove the lid and simmer briefly if you prefer a slightly thicker sauce, 3 to 5 minutes uncovered. Taste and adjust seasoning. Stir in a generous handful of chopped cilantro just before serving to add brightness. Let the dish rest for 5 minutes off the heat so flavors settle.

Storage Tips

Cool the tagine to room temperature before storing. Transfer to an airtight container and refrigerate for up to 4 days. For longer storage, portion into freezer-safe containers and freeze up to 3 months. When reheating, thaw overnight if frozen and warm gently over low heat or in a 325°F oven covered until warmed through. If the sauce has thickened too much after refrigeration, stir in a splash of warm broth or water to loosen it. Glass containers or BPA-free plastic both work; label with date and contents.

Ingredient Substitutions

If you cannot find preserved lemons, substitute the zest and juice of one fresh lemon plus 1 teaspoon capers to mimic the briny brightness, though the flavor will be sharper and less fermented. Use chicken thighs instead of a whole chicken for faster cooking and uniformly tender meat. Swap green olives for a mix of green and kalamata if you prefer a deeper olive flavor. For a vegetarian twist, replace chicken with firm roasted cauliflower and chickpeas, extending simmer time until cauliflower is tender and chickpeas absorb the sauce.

Serving Suggestions

Serve with crusty bread to mop up the sauce or with fluffy couscous that soaks in the braising liquid. For a lower-carb option, offer cauliflower rice or a green salad dressed with lemon and olive oil on the side. Garnish with extra chopped cilantro, a few lemon wedges for contrast, and a drizzle of good quality olive oil. This dish also pairs well with roasted root vegetables in colder months and a simple fennel salad in spring.

Cultural Background

The braised chicken with preserved lemons and olives is a classic of Moroccan home cooking, traditionally prepared in a clay tagine pot which gently steams the ingredients. Preserved lemons, common in North African cooking, are lemons cured in salt and their own juices for weeks; they add savory acidity and an almost floral aroma. Olive-growing regions across Morocco supply the briny fruit that contrasts beautifully with the citrus. While restaurant dishes may be more heavily sauced or embellished with nuts and dried fruit, the home-cooked versions emphasize balance and ingredient quality.

Seasonal Adaptations

In winter, add root vegetables like carrots and turnips to the braise for a heartier meal; they will absorb the spices and lemony broth. In spring, serve alongside a fresh herb salad with parsley, mint, and sliced radishes to brighten the plate. For summer entertaining, keep the tagine light by using more green olives and finishing with lemon zest and a squeeze of fresh lemon juice just before serving to lift the flavors.

Meal Prep Tips

Make this ahead and reheat gently: the flavors often improve after a night in the refrigerator. Portion into single-serving containers for grab-and-go lunches or pack with couscous for microwave reheating. If prepping in advance, hold back the chopped cilantro and add fresh before serving. To speed active time, slice the onions and mince garlic the night before and keep preserved lemons and olives ready to go in small bowls.

Tagine-style cooking is forgiving, aromatic, and deeply satisfying. Whether you make this for a quiet family dinner or a convivial dinner with friends, the combination of preserved lemon and green olive always creates a memorable moment at the table. Enjoy exploring the layers of flavor and make it your own.