🍽️ FittestMe.aiFoodsNutrients

Moroccan Tagine with Chicken and Olives Recipe

Moroccan · Main course · 75 min total

A fragrant and hearty one-pot stew featuring tender chicken, briny olives, and preserved lemons, slow-cooked with warm North African spices.

Ingredients

• 1 whole chicken, cut into 8 pieces (or 4 chicken legs and thighs)
• 2 tablespoons olive oil
• 2 onions, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon paprika
• 1/4 teaspoon saffron threads, crumbled
• 1 cup chicken broth
• 1/2 cup green or red olives, pitted
• 1 preserved lemon, quartered and pulp removed
• 2 tablespoons fresh cilantro, chopped
• Salt and black pepper to taste

Instructions

1. Season chicken pieces with salt and pepper. In a large tagine or heavy pot, heat olive oil over medium-high heat. Brown chicken on all sides, about 5 minutes per batch. Remove and set aside.
2. Reduce heat to medium. Add onions and cook until softened, about 5 minutes. Add garlic, ginger, cumin, turmeric, cinnamon, paprika, and saffron. Stir for 1 minute until fragrant.
3. Return chicken to the pot. Add chicken broth, olives, and preserved lemon pieces. Bring to a simmer, then reduce heat to low, cover, and cook for 40 minutes, until chicken is tender and flavors meld.
4. Uncover and simmer for 5-10 minutes to slightly thicken the sauce. Adjust seasoning with salt and pepper. Garnish with cilantro and serve with couscous or crusty bread.

Tips

• Preserved lemons are key; if unavailable, substitute with fresh lemon zest and juice added at the end.
• Olives can be soaked in water for 10 minutes to reduce saltiness.
• Leftovers keep well refrigerated for up to 3 days; reheat gently.

More about Moroccan Tagine with Chicken and Olives →

AI estimate may be inaccurate · Terms