Moroccan Chicken Tagine with Preserved Lemon
A comforting, aromatic one-pot dish that brings bright citrus, warm spices, and tender chicken together. This tagine uses preserved lemon to add a zesty, slightly salty punch that elevates simple ingredients into a feast for the senses. Perfect for a weeknight meal or a special weekend dinner.
Ingredients
- 1.5 pounds bone-in chicken thighs
- 1 large onion
- 3 cloves garlic
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/2 teaspoon cinnamon
- 1 cup chicken stock
- 1 cup canned crushed tomatoes
- 1 qty preserved lemon
- 1/2 cup green olives
- 1 handful fresh cilantro
- salt
- black pepper
Instructions
- Heat the olive oil in a heavy-bottomed pot or tagine over medium heat. Add the chicken thighs and sear until the skin is golden brown, about 4–5 minutes per side. Remove and set aside.
- In the same pot, add the onion and a pinch of salt. Sauté until the onion is soft and translucent, 5–7 minutes. Add the garlic and cook for another 30 seconds until fragrant.
- Stir in cumin, coriander, turmeric, paprika, and cinnamon. Toast the spices for about 1 minute to wake their aroma, then return the chicken to the pot.
- Pour in the chicken stock and crushed tomatoes. Bring to a gentle simmer, then nestle the preserved lemon into the sauce. Cover and cook on low heat for 25–30 minutes, or until the chicken is tender and the flavors have mingled.
- Add the olives and a splash more stock if the sauce looks too thick. Simmer for another 5–7 minutes to meld the flavors. Taste and adjust with salt and pepper.
- Finish with chopped cilantro and a final squeeze of preserved lemon juice if you like a brighter note. Serve hot with couscous, rice, or crusty bread.