Few Moroccan homes go without chicken tagine with olives, especially on Fridays or when a guest is on the way. The smell of saffron and ginger rising from the pot is enough to gather the whole family in the kitchen before the food is even done.

At heart the recipe is simple: chicken cooked slowly in a spiced sauce, then olives and preserved lemon added toward the end. What sets one tagine apart from another isn’t a secret ingredient, but the patience of a low flame and the quality of the saffron and homemade preserved lemon.

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Moroccan Chicken Tagine with Olives and Preserved Lemon

A Moroccan tagine where chicken simmers gently in a spiced, saffron-scented sauce, with green olives and preserved lemon stirred in near the end.

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مدة التحضير 20

مدة الطهي 1

الوقت الكلي 1 20

عدد الحصص: 4 people

Ingredients Method Notes

المقادير

1 free-range chicken, cut into pieces (about 1.2 kg)
2 large onions, grated or finely chopped
4 garlic cloves, crushed
1/2 cup olive oil
1 teaspoon turmeric
1 teaspoon ginger
1/2 teaspoon black pepper
A few strands of saffron
Salt to taste
1 bunch of coriander and parsley
1 cup green olives, blanched
1 preserved lemon, cut
Water as needed

Method

In the tagine or a wide pot, mix the chicken with the grated onion, garlic, spices, saffron, salt and olive oil.
Toss to coat the chicken well and let it marinate for 15 to 20 minutes (or 1 hour in the fridge if you have time).
Place over medium heat, add the bunch of coriander and parsley and a cup of water, then cover.
Let it simmer on low heat for about 45 minutes, stirring now and then and adding a little water if the sauce reduces too much, until the meat is tender.
Add the blanched olives and the preserved lemon, then leave for another 10 minutes so the flavours come together.
For a thicker sauce, lift out the chicken and let the sauce reduce, then spoon it back over the chicken. Serve hot with fresh Moroccan bread.

ملاحظات

To remove the bitterness from the olives, blanch them for two minutes then drain, and repeat twice.
Free-range chicken has deeper flavour but needs longer cooking: keep an eye on the water level.
Rub the saffron strands between your fingers before adding them to release colour and aroma.

Frequently asked questions

Can I use chicken breasts?

Yes, but cut the cooking time to about 25-30 minutes so the meat doesn't dry out.

How do I remove the bitterness from green olives?

By blanching them two or three times in water, as noted in the tips.

What is this tagine served with?

Traditionally with Moroccan bread, and often alongside a light salad.

Photo: Indiana Younes — CC BY-SA 4.0 license

Moroccan Chicken Tagine with Olives and Preserved Lemon