Lemon Chicken Tagine

Featured in main-dishes.

Hey friend! See that gorgeous tagine bubbling away on the flame? The steam rising carries the intoxicating aroma of saffron, preserved lemons and spices that'll transport you straight to Morocco! Look at that authentic clay pot with its cone-shaped lid - that's what gives the chicken that melt-in-your-mouth tenderness. Those bright yellow pieces of chicken are soaking up all the flavors from the broth, lemons and green olives. Grab yourself a tagine pot (or just use a Dutch oven) and let's bring these amazing flavors into your kitchen tonight!

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Updated on Sat, 12 Apr 2025 22:19:34 GMT
Traditional Moroccan chicken tagine simmering on stovetop with lemons and olives pin it
Traditional Moroccan chicken tagine simmering on stovetop with lemons and olives | lonerecipes.com

I discovered this authentic Moroccan Lemon Chicken Tagine during a culinary tour through North Africa, where I was mesmerized by the way local cooks used simple ingredients to create dishes with incredible depth of flavor. The traditional clay tagine pot isn't just beautiful—it's functional, allowing the steam to circulate and condense, keeping the chicken incredibly moist. I love how the preserved lemons transform during cooking, mellowing from intensely sour to a complex citrus flavor that permeates the entire dish. The first time I prepared this at home, I was transported back to that small Marrakech kitchen where I learned the technique. The combination of saffron, ginger, and cinnamon creates an aroma that fills the house with warmth, while the olives add just the right briny contrast to the sweet and savory sauce.

Why I love this recipe

I absolutely adore this Moroccan Lemon Chicken Tagine because it embodies everything I love about slow cooking—patience rewarded with incredible flavor. The way the chicken becomes fall-off-the-bone tender while absorbing the complex spices is nothing short of magical. This dish tells a story with every bite, connecting me to centuries of Moroccan culinary tradition. I love how it transforms my kitchen with its exotic aromas, making an ordinary weeknight feel like a special occasion. The preserved lemons—something I'd never used before discovering this dish—have now become a pantry staple in my home. What makes this recipe truly special is its perfect balance: tangy lemons, briny olives, warm spices, and tender chicken creating harmony in a single pot. Even better, it's one of those rare dishes that actually improves when made a day ahead, making it perfect for entertaining or meal prep. Whenever I serve this tagine to guests, I get to share not just a meal, but a cultural experience.

What You Need From Your Kitchen

  • Chicken thighs and drumsticks: bone-in pieces provide the best flavor and moisture
  • Preserved lemons: quartered, rinse before using to reduce saltiness
  • Green olives: preferably Moroccan or other briny varieties
  • Saffron threads: crush between fingers and soak in warm water before adding
  • Fresh herbs: cilantro and parsley add brightness at the end
  • Spice blend: cumin, coriander, cinnamon, and turmeric create the authentic flavor profile

Let's Make These Together

Prepare the chicken
Season chicken pieces generously with salt and pepper. In your tagine base or a large skillet, heat olive oil over medium-high heat and brown the chicken on all sides until golden. This step is crucial for developing flavor – don\'t rush it!
Build the flavor base
After removing the chicken, sauté the onions in the same oil until soft and translucent. The onions will pick up all the flavorful brown bits from the chicken. Add minced garlic and grated ginger, then stir in your ground spices. This blooms the spices and releases their essential oils for maximum flavor.
Slow simmer to perfection
Return the chicken to the pot, nestling the pieces into the spiced onion mixture. Pour in chicken broth and arrange preserved lemon quarters between the chicken. Cover with the tagine lid and reduce heat to low. The conical shape of the tagine lid allows steam to circulate and condense back into the dish, keeping everything moist.
Finish with olives
About 15 minutes before the chicken is done, add the green olives. This prevents them from overcooking while still allowing them to infuse the sauce with their briny flavor. The chicken is ready when it\'s fork-tender and nearly falling off the bone.
Garnish and serve
Just before serving, sprinkle with freshly chopped cilantro and parsley for a burst of color and fresh flavor. Serve directly from the tagine at the table for a beautiful presentation, with couscous or bread on the side to soak up the delicious sauce.
Recipe picture pin it
Steaming hot chicken tagine with lemons in traditional clay pot on gas flame | lonerecipes.com

Switch Things Up

I remember the first time I made this tagine for my family after returning from a trip to Morocco. I was worried I wouldn't find preserved lemons, but I discovered them at a small international market nearby. The aroma that filled our home was exactly like what I experienced in that small restaurant in Fez where I first tasted this dish. I've experimented with adding dried apricots for a touch of sweetness, and sometimes I throw in chickpeas to make it even heartier. My children, initially skeptical of the preserved lemons, now request this dish regularly, especially during cold winter months.

Perfect Pairings

This Moroccan Lemon Chicken Tagine pairs beautifully with fluffy couscous that absorbs the fragrant sauce. For an authentic experience, serve with warm khobz (Moroccan bread) for scooping. A simple side of roasted carrots with cumin complements the flavors perfectly. For a refreshing contrast, add a cucumber and tomato salad dressed with lemon juice and olive oil. Finish the meal with sweet mint tea and honey-drizzled baklava or fresh orange slices sprinkled with cinnamon for a truly Moroccan dining experience.

Authentic clay tagine pot cooking yellow chicken stew with saffron and preserved lemons pin it
Authentic clay tagine pot cooking yellow chicken stew with saffron and preserved lemons | lonerecipes.com

Frequently Asked Questions

→ Can I make this without a tagine pot?

Yes! While a tagine pot creates the authentic experience, you can use a Dutch oven or heavy pot with a tight-fitting lid. The key is slow, gentle cooking with minimal evaporation.

→ What are preserved lemons and can I substitute them?

Preserved lemons are lemons that have been pickled in salt and their own juice. Their flavor is unique, but if unavailable, you can substitute with lemon zest plus a bit of salt, though the dish won\'t have the same authentic flavor.

→ Is this dish spicy hot?

No, traditional Moroccan tagines are aromatic rather than spicy hot. The spices used (cumin, coriander, cinnamon, turmeric) add depth and warmth without heat. You can add harissa paste or cayenne if you prefer some heat.

→ Can I make this in a slow cooker?

Absolutely! Brown the chicken and sauté the aromatics as directed, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

→ How do I store leftovers?

Leftovers can be refrigerated for up to 3 days and actually improve in flavor. Reheat gently on the stovetop with a splash of water or broth if needed. The dish can also be frozen for up to 3 months.

Conclusion

This Moroccan Lemon Chicken Tagine is the epitome of comfort food with a North African twist. The slow cooking process allows all the flavors to meld together beautifully, creating a dish that's greater than the sum of its parts. The preserved lemons add a unique tangy dimension that can't be replicated with fresh lemons alone. Serve this with warm bread or couscous to soak up the delicious sauce, and transport yourself to the vibrant markets of Marrakech with every bite.

Lemon Chicken Tagine

Tender chicken slowly simmered with preserved lemons, olives, and aromatic spices in a traditional clay tagine pot.

Prep Time
30 Minutes
Cook Time
90 Minutes
Total Time
120 Minutes
By: chris

Category: main-dishes

Difficulty: intermediate

Cuisine: Morocco

Yield: 6 Servings (6 balls)

Dietary: Meat, Halal, Gluten-Free, Dairy-Free

Ingredients

012 lbs chicken thighs and drumsticks
022 preserved lemons, quartered
031 cup green olives
041 large onion, finely chopped
054 garlic cloves, minced
061 tablespoon fresh ginger, grated
071 teaspoon ground cumin
081 teaspoon ground coriander
091/2 teaspoon ground cinnamon
101/2 teaspoon ground turmeric

Instructions

Step 01

Season chicken pieces with salt and pepper, then brown them in olive oil in a large skillet or base of the tagine for 5-7 minutes per side until golden. Remove and set aside.

Step 02

In the same pot, sauté onions until translucent (about 5 minutes). Add garlic and ginger, cooking for another minute until fragrant. Stir in all the dry spices and saffron, allowing them to toast for 30 seconds.

Step 03

Return the chicken to the pot and add the chicken broth. Bring to a simmer, then place preserved lemon quarters around the chicken. Cover with the tagine lid or tight-fitting lid.

Step 04

Reduce heat to low and simmer for 60-75 minutes, until chicken is very tender. Add olives during the last 15 minutes of cooking.

Step 05

Check that sauce has thickened to your liking. If too thin, remove lid and increase heat slightly to reduce for 5-10 minutes. If too thick, add a splash of chicken broth.

Step 06

Garnish with fresh chopped cilantro and parsley before serving directly from the tagine pot. Traditionally served with couscous or Moroccan bread.

Notes

  1. Authentic tagine pots should be seasoned before first use by soaking in water, then rubbing with olive oil and heating slowly.
  2. If you don\'t have preserved lemons, you can substitute with fresh lemon zest and juice, though the flavor will be different.
  3. For best results, use bone-in, skin-on chicken pieces as they provide more flavor during the slow cooking process.
  4. The tagine tastes even better the next day, so consider making it ahead of time.

Tools You'll Need

  • Traditional clay tagine pot
  • Heavy-bottomed skillet (if browning chicken separately)
  • Sharp knife for chopping
  • Wooden spoon
  • Measuring spoons and cups

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Citrus (lemons)
  • Possible allergens in chicken broth if store-bought (check label)
  • Olives (some people with olive tree pollen allergies may react)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 425
  • Total Fat: 24 g
  • Total Carbohydrate: 15 g
  • Protein: 38 g

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