This Moroccan chicken tagine has been one of my favorite weeknight celebrations for years. I first learned this combination while traveling and then adapted it into a reliable stovetop version that fits into a busy life. The preserved lemons add an impossible savory brightness while the green olives lend a gentle briny counterpoint. The spices are warm but not overpowering which lets the chicken remain the star. Every time I make it our kitchen fills with citrus and spice and the family gathers around the pot, dipping bread to soak up the sauce.

I discovered this particular balance of ingredients during a rainy spring when I wanted something both comforting and alive with flavor. I use bone in pieces for the most forgiving texture and a long slow simmer to coax tenderness and richness. The result is a dish that feels both exotic and familiar, perfect for sharing with friends or making in advance for a dinner where you want to enjoy the company, not the stove. I call it my go to when I want something impressive that does not require complicated technique.

Ingredients

• Chicken: One whole chicken cut into pieces, about 3 to 4 pounds total. I prefer bone in thigh and leg pieces for flavor and tenderness. If you must use boneless breast pieces increase simmer time slightly so they stay moist.
• Onions: Two medium yellow onions, thinly sliced. They melt down into the sauce and provide a sweet base. Choose firm, brown skinned onions for the richest flavor.
• Garlic: Three cloves, minced. Fresh garlic brightens the sauce. Avoid granulated garlic here because the fresh aroma is part of the charm.
• Preserved lemons: Two preserved lemons, quartered. Use an artisanal jarred brand or homemade preserved lemons rinsed then finely chopped if you prefer smaller pieces.
• Green olives: One cup pitted green olives. Castelvetrano or Nyon olives are excellent options. They add a buttery brine without overpowering the citrus.
• Olive oil: 1/4 cup olive oil for browning. Use a good quality extra virgin for flavor though any neutral oil will work for searing.
• Chicken broth: 1 cup low sodium chicken broth to simmer and deglaze. Use low salt so you can control seasoning at the end.
• Spices: 2 teaspoons ground ginger, 1 teaspoon turmeric, 1 teaspoon sweet paprika. These give warm color and depth without heat.
• Cilantro: One bunch, chopped for finishing. Parsley makes a nice alternative if you prefer a milder herb.
• Salt and pepper: To taste. I start with 1 teaspoon salt and adjust at the end because preserved lemons and olives bring brine.

Instructions

Prepare the chicken and aromatics Pat the chicken pieces dry and season them lightly with salt and pepper. Thinly slice the onions and mince the garlic. Dry chicken browns better so take the extra minute to blot moisture away. Sear the chicken Heat 1/4 cup olive oil in a heavy pot or tagine over medium high heat. Working in batches sear chicken pieces until golden on both sides about 8 to 10 minutes total per batch. Transfer to a plate. Do not overcrowd the pot or you will steam rather than brown. Sauté the onions and garlic Reduce heat to medium and add the sliced onions to the pot. Cook until soft and translucent about 6 to 8 minutes, stirring occasionally. Add the minced garlic and cook one minute more until fragrant. Add spices and deglaze Stir in 2 teaspoons ground ginger, 1 teaspoon turmeric and 1 teaspoon paprika and toast briefly for 30 seconds to bloom the spices. Pour in 1 cup chicken broth scraping up any brown bits from the bottom of the pot for flavor. Simmer with lemons and olives Return the seared chicken to the pot. Add the quartered preserved lemons and 1 cup green olives. Reduce heat to low, cover and simmer gently for 55 to 60 minutes until the chicken is tender and the sauce is glossy. The internal temperature of dark meat should reach at least 175 degrees Fahrenheit when fully cooked. Finish Remove the lid, simmer uncovered two to three minutes to tighten the sauce if it seems thin. Taste and adjust salt and pepper. Stir in the chopped cilantro just before serving for a bright herbal finish.

Storage Tips

Let the dish cool to near room temperature then transfer to airtight containers. Refrigerate up to three days. For longer storage portion into freezer safe containers leaving headspace and freeze up to three months. Thaw overnight in the refrigerator then reheat gently on the stovetop over low heat adding a splash of broth if the sauce seems thick. Reheat until just warmed through to preserve texture of the chicken. Avoid reheating repeatedly; portion before storing for best results.

Ingredient Substitutions

If you cannot find preserved lemons use the zest and juice of one lemon combined with a pinch of salt to mimic the citrusy salinity. For olives use kalamata or Niçoise if green are unavailable but reduce added salt. Swap cilantro with flat leaf parsley for a milder finish. For a spicier edge add 1/4 teaspoon cayenne or a teaspoon of harissa. If you prefer white meat reduce simmer time and braise gently until just cooked through to prevent drying.

Serving Suggestions

Serve with warm crusty bread for sopping the sauce, or with steamed basmati rice or coarse semolina couscous. A simple green salad with lemon vinaigrette will cut through the richness. For a festive meal add roasted root vegetables on the side and a platter of olives and preserved lemon slices to garnish. Offer extra chopped cilantro and lemon wedges for guests to tailor each plate.

Cultural Background

The combination of preserved lemons and olives is central to North African home cooking where preserved citrus adds a deep aromatic acidity that fresh lemon cannot replicate. Tagine refers both to the conical clay cooking vessel and the slow cooked one pot preparations originating in Morocco. The flavor palette often balances warm spices with bright citrus and brine reflecting long culinary traditions of trade and preservation.

Seasonal Adaptations

In spring and summer lighten the dish with extra chopped herbs and serve with a lemony green salad. In autumn add a handful of dried apricots or prunes while simmering to introduce a sweet counterpoint. For winter serve with roasted root vegetables and extra warm spices such as cinnamon or a touch of smoked paprika for depth.

Meal Prep Tips

Make the sauce a day ahead and store chicken separately if you prefer. Reheat together gently and finish with fresh herbs just before serving. Portion into individual shallow containers for grab and go lunches. Keep a jar of preserved lemons in your pantry to instantly elevate simple preparations throughout the week.

Making this dish is one of those simple pleasures that rewards patience with deep flavor. Invite friends, set out bread and let everyone help themselves. I hope this becomes a dish you make often and adapt to your own tastes.