Name: Moroccan Chicken Tajine (Tagine)
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1.2 kg bone-in chicken pieces (such as thighs and drumsticks); 2 tablespoons olive oil; 2 medium onions, thinly sliced; 3 garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon ground ginger; 1 teaspoon ground turmeric; 1 teaspoon ground cinnamon; 250 ml chicken broth; 1 preserved lemon, quartered; 100 g green olives, pitted; 1 large carrot, sliced; 75 g dried apricots, halved; Salt and black pepper, to taste; Fresh cilantro and parsley, chopped, for garnish

Let Me Tell You Why Chicken Tajine Steals the Show

You know that dish that’s always a bit of a special event but, honestly, doesn’t have to be fussy? That’s Moroccan Chicken Tajine (Tagine) for me. First time I made this, I had wayyyy too many olives and a small freakout over the lemons (don’t ask) but it turned out utterly delicious. Someone once said the kitchen smelled like a spice market and—what could be better?

Every time I cook a tajine, the act of tossing spices, squishing around saffron threads (or not, depending on budget) and watching it all meld together really feels like a mini-vacation. Plus, there’s that one memory of my cousin accidentally dropping a wooden spoon into the pot and trying to fish it out for twenty minutes, but that’s another story…

Why You’ll Love This (Or: Why I Keep Making It)

I make this when I want my house to smell like magic. Honestly, my family has never once grumped about dinner when this is on the stove, not even the pickier ones.
It’s my favorite dinner party trick—people think it’s wildly complicated, but, frankly, it’s mostly just waiting and sneaking a few olives along the way.
If you’re tired of boring chicken (I get it) the combo of preserved lemons and olives is such a game changer—it actually makes me excited about leftovers. (And wow do those taste better.)
Now, the only frustrating bit: peeling garlic. Every time. I’ve tried all the hacks. Nothing saves me; but at least the end result is worth a bit of sticky fingers.

What You’ll Need (But Feel Free to Wing It!)

1 whole chicken, cut into 8 pieces (Or just 6 thighs, if you can’t be fussed. I’ve even used drumsticks when they’re on sale; still great!)
2 onions, thinly sliced (Red or yellow. My grandmother swore by Spanish onions but, truth, I grab whatever’s rolling in the drawer.)
3 cloves garlic, minced (Or more if you love it, or less if you’re social tomorrow.)
2 tsp ground ginger
1 tsp turmeric (I’ve swapped in curry powder in a pinch—nobody noticed. Shh!)
1 tsp ground cumin
Pinch of saffron threads (Totally optional; when I’m broke I skip it, no judgment)
1 small bunch fresh cilantro, chopped—stems and all (Parsley works, too. I once used both and it was kind of brilliant.)
1 preserved lemon, quartered and seeds out (Found here’s how, but yes, regular lemon with extra salt in a jam works too if desperate)
1 cup green olives, pitted (I like castelvetrano, but even plain supermarket ones will do. Kalamata aren’t traditional, but I won’t judge… much.)
Olive oil (A big swoosh; call it 3 tbsp.)
Salt & black pepper, to taste
1.5 cups chicken broth (Or honestly, water with half a bouillon cube. It’s fine.)

How I Actually Make Moroccan Chicken Tajine (Tagine)

First, brown the chicken: Grab your tajine—or a big heavy pot; even a Dutch oven if that’s what you’ve got. Swoosh in some oil, let it get hot, then pop the chicken in skin side down. Don’t crowd the pan; do this in two rounds if things get noisy. Bonus points for that golden color—smells right already.
Enter: Onions and garlic. Push the chicken up the sides a bit (kind of a juggling act but it’ll work). Throw in those sliced onions and garlic. You want these soft and sweet, so don’t rush. I usually get impatient and scrape up the brown bits here—don’t skip those; they have all the flavor.
Spices now. Sprinkle in ginger, turmeric, cumin, and saffron if you have it. Suddenly the kitchen turns into a souk. Coat everything—don’t stress about evenness. I often forget an herb and toss it in later—still good.
Add broth (or water). It shouldn’t drown, just come about halfway up the chicken. Bring it up to a simmer, then cover with your tajine lid or anything heavy and lid-shaped (an upside-down sheet pan once did the trick for me). Lower heat, let it all gently blip along for 45 minutes.
After 30-ish minutes: Sneak a peek. Flip chicken if you like, but I only bother if it seems uneven. Toss in preserved lemons, olives, and most of your herbs. Stir, then back with the lid for last bit.
Finishing touch: Crank heat for last 8-10 mins with lid off so sauce thickens a bit. I usually taste for salt here, and sometimes squeeze in a half-lemon if it needs punch.

It’ll look, well, a bit alarming at first (yellow!) but trust me: by the time you serve it, it’s gorgeous.

Notes from My Not-So-Perfect Kitchen

Sauce too thin? I’ve done a cheeky cornstarch stir, but really, just more boiling with the lid off like Grandma said.
The lemon: if you use regular lemon instead of preserved, add an extra pinch of salt. It’s not exactly the same but nobody minds.
Try to keep a little broth for reheating, or it might dry out (ask me how I learned that…)

All My Tajine Experiments—A Few Hits and One Miss

Subbed chicken for lamb once—needed way more time; tasted amazing though.
Chucked in handfuls of dried apricots. Different, but good! My dad said, ‘I’d eat this again’ which is basically a Michelin star where I’m from.
Once added potatoes… they turned gluey. Not my best.

Do You Need a Real Tajine? Eh, Not Really

If you have a tajine pot, great. If not, a Dutch oven or any heavy pot with a lid is perfectly fine. Heck, I’ve even borrowed my neighbor’s rice cooker insert for this, though don’t tell her.

How I Store Leftovers (Though Rarely Needed…)

Pop extras in a lidded container in the fridge; they’ll keep a solid three days. If reheating, add a splash of broth. Honestly though, leftovers rarely survive the next-day lunch raid at my place.

What to Serve It With? Here’s What We Like

Couscous is my go-to—soaks up the sauce. Sometimes I make it fancy with raisins and toasted almonds. My uncle swears by fresh crusty bread and, you know, he might be right. Salad on the side if you need to feel virtuous (I try… sometimes).

My Real-World Tips (Things I’ve Learned… The Hard Way)

Don’t rush the browning. I did once; ended up with rubbery chicken. Never again.
On second thought, let leftovers sit overnight—honestly, I think they’re even better the next day (if you can wait)
Use gloves to handle preserved lemons if you have paper cuts. Trust me.

Your Questions, Answered (The Ones My Friends Actually Ask)

Can I freeze it? Sort of. The chicken’s fine, but potatoes (if you add any—don’t!) get weird. Flavors mellow a bit from freezing. Still tasty, though.
What if I can’t find preserved lemons? Here’s my favorite workaround: Chop a regular lemon, pack it in salt, let it sit out an hour, then use. Or see this quick guide—it’s a lifesaver.
Can I use boneless chicken? Yep, but the flavor isn’t as deep. Wanna know a secret though? Kids dig it more that way.
What if I overcook it? Happens. Add chicken broth, simmer, and call it rustic. Or serve with extra olives for distraction.

Alright, I’ve rambled. You should be set! For more seriously good Moroccan inspo, I check this travel blog (half for the stories, half for the food pics). Drop me a note if you try it—unless your chicken turns blue, then, uh, don’t blame me.

Moroccan Chicken Tajine (Tagine): My Cozy Family Recipe Secrets