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Easy One-Pot Moroccan Chicken Tagine with Preserved Lemon and Olives

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A flavorful and easy one-pot Moroccan chicken tagine featuring preserved lemon and olives, perfect for busy weeknights and cozy dinners.

Ingredients

Scale
  • 2 pounds bone-in, skin-on chicken thighs
  • 1 small preserved lemon, rinsed and thinly sliced
  • 1 cup (150 grams) pitted green olives (preferably Castelvetrano)
  • 1 large yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon smoked paprika (optional)
  • 1/4 teaspoon cayenne pepper
  • 1 cup (240 ml) chicken broth
  • 2 tablespoons extra virgin olive oil
  • Handful fresh cilantro or parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Pat 2 pounds of bone-in, skin-on chicken thighs dry with paper towels. Season generously with salt and pepper on both sides. (10 minutes)
  2. Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Add chicken skin-side down and cook undisturbed for 5-7 minutes until golden brown and crispy. Flip and sear the other side for 3-4 minutes. Remove chicken and set aside. (10-12 minutes)
  3. Lower heat to medium. Add 1 thinly sliced large yellow onion and cook for 5 minutes until softened and slightly caramelized. Add 3 minced garlic cloves and cook for another minute until fragrant. (6 minutes)
  4. Stir in 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground cinnamon, 1/2 teaspoon smoked paprika (optional), and 1/4 teaspoon cayenne pepper. Toast spices for 1-2 minutes without burning. (2 minutes)
  5. Pour in 1 cup chicken broth, scraping the bottom of the pot to lift browned bits. Bring to a gentle simmer. (3 minutes)
  6. Nestle seared chicken thighs back into the pot, skin-side up. Scatter 1 cup pitted green olives and 1 small preserved lemon, thinly sliced, over the chicken. (2 minutes)
  7. Cover with lid and reduce heat to low. Simmer gently for 30-35 minutes until chicken is tender and cooked through (internal temperature 165°F/74°C). (30-35 minutes)
  8. Remove lid and cook uncovered for 5 more minutes if a thicker sauce is desired. Adjust seasoning with salt and pepper. Sprinkle fresh chopped cilantro or parsley on top before serving. (5 minutes)

Notes

If sauce is too thin at the end, stir in 1 teaspoon cornstarch mixed with cold water and simmer for 1-2 minutes to thicken. Rinse preserved lemon slices before adding to reduce saltiness and remove tough white pith for milder flavor. Leftovers taste better the next day. Can substitute chicken thighs with drumsticks or boneless breasts (adjust cooking time).

Nutrition

Keywords: Moroccan chicken tagine, preserved lemon, olives, one-pot meal, easy dinner, weeknight recipe, chicken thighs, North African cuisine

Find it online: https://snappyspoon.com/easy-one-pot-moroccan-chicken-tagine-with-preserved-lemon-and-olives-recipe-for-perfect-flavor/