Moroccan Chicken Tagine

Chicken tagine is a traditional Moroccan dish of chicken braised with warm spices, garlic, onions, olives, and preserved lemons. It’s special enough for company but easy enough for a not-too-busy weeknight. Although a tagine is traditionally cooked in a shallow clay pot with a cone-shaped lid, you don’t need one to make this recipe. I use a large cast-iron braiser, but a wide Dutch oven or heavy covered skillet works just as well.

Adapted from Cook’s Illustrated, this version skips the preserved lemons, which can be difficult to find, and uses fresh lemon zest and juice for brightness instead. Serve it over a bed of couscous to soak up the flavorful sauce.

What You’ll Need To Make Chicken Tagine

• Bone-in, skin-on chicken thighs: My preference for this dish because they stay tender during braising, while the bones and skin add flavor to the sauce. The skin is removed after browning. You can pull the meat off the bones before serving if you prefer.
• Spices: Paprika, cumin, cayenne, ginger, coriander, and cinnamon give the dish its warm, aromatic flavor.
• Garlic and onion: Form the savory base of the sauce.
• Lemon: Both the zest and juice provide the brightness traditionally supplied by preserved lemons.
• Olive oil and flour: The oil is used to brown the chicken, while a little flour thickens the sauce.
• Chicken broth and honey: Create a flavorful braising liquid with a touch of sweetness.
• Carrots: Add color and a little natural sweetness.
• Green olives: Bring a salty, briny contrast. I like Greek cracked green olives, which are “cracked” or split open before curing, allowing the brine or marinade to penetrate. You can find them in your supermarket’s olive bar, or substitute any green olive that you like.
• Fresh cilantro: Adds freshness just before serving.
• Jump to the printable recipe for precise measurements

How To Make Chicken Tagine

Brown the chicken: Season the chicken and brown it on both sides until golden. Transfer to a plate, then remove and discard the skin once it’s cool enough to handle.

Build the sauce: Cook the onions in the remaining pan drippings until lightly browned around the edges. Stir in the garlic, spices, and flour, then add the chicken broth, honey, and remaining lemon zest, scraping up the browned bits from the bottom of the pan.

Braise the chicken and carrots: Return the chicken to the pan and simmer, covered, for 10 minutes. Add the carrots and continue cooking until the chicken is cooked through and the carrots are tender-crisp.

Finish and serve: Stir in the olives, reserved lemon-garlic mixture, cilantro, and lemon juice. Taste and adjust the seasoning, then serve.

Make-Ahead, Storage & Freezing

This is a great dish to make ahead, and the flavors only get better as they sit. Prepare the recipe through the step of cooking the carrots, then let cool and refrigerate for up to 2 days. When you’re ready to serve, gently reheat on the stovetop until the chicken is heated through, then stir in the olives, reserved lemon-garlic mixture, cilantro, and lemon juice.

For longer storage, you can freeze the tagine at the same stage, before adding the finishing ingredients. Let it cool completely, then transfer to an airtight, freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth or water if the sauce needs loosening.

What to Serve with Chicken Tagine

For something green alongside the tagine and couscous, try French green beans with shallots. For dessert, serve olive oil cake with fresh berries—a lovely, not-too-heavy way to finish the meal.

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