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Tender chicken, briny green olives, and a fragrant, lemony sauce make this Moroccan chicken tagine recipe a comforting, flavor-packed meal that’s perfect for sharing.
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.
“This was a fantastic dish! The flavors were so warm and comforting and all worked so well together.”
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
Prepare the seasonings: Combine the spices in a small bowl. In another bowl, mix some of the lemon zest with a little minced garlic and set aside for finishing the dish.
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.
Moroccan Chicken Tagine
Ingredients
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- ½ teaspoon ground ginger
- ½ teaspoon ground coriander
- ¼ teaspoon ground cinnamon
- 1 lemon
- 5 cloves garlic, minced
- 8 bone-in, skin-on chicken thighs (about 4 lb/1.8 k), trimmed of excess skin and fat (see note)
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 large yellow onion, halved and cut into ¼-in (6-mm)-thick slices
- 2 tablespoons all-purpose flour
- 1¾ cups chicken broth
- 2 tablespoons honey
- 2 large carrots, peeled and cut crosswise into ½-in (13-mm)-thick coins
- ½ cup green olives (preferably Greek cracked green olives), pitted and halved
- 2 tablespoons chopped fresh cilantro leaves
Instructions
- Combine the spices in a small bowl and set aside. Zest the lemon. Combine 1 teaspoon of the lemon zest with 1 minced garlic clove; set aside.
- Season both sides of chicken pieces with 2 teaspoons salt and ½ teaspoon pepper.
- Heat the oil in a large heavy-bottomed Dutch oven or pan over medium-high heat until beginning to smoke. Brown the chicken pieces skin side down in single layer until deep golden, about 5 minutes. Flip the chicken pieces over and brown the other side, about 4 minutes more.
- Transfer the chicken to a large plate; when cool enough to handle, peel off the skin and discard. Pour off and discard all but 1 tablespoon of fat from the pan.
- Reduce the heat to medium. Add the onion and cook, stirring occasionally, until they have browned at the edges but still retain their shape, 5 to 7 minutes (add a few tablespoons of water now and then if the pan gets too dark). Add the remaining minced garlic and cook, stirring, until fragrant, about 30 seconds.
- Add the spices and flour and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the broth, honey, remaining lemon zest, and ¼ teaspoon salt, scraping the bottom of the pan with a wooden spoon to loosen any browned bits.
- Add the chicken (with any accumulated juices) back in, reduce the heat to medium-low, cover and simmer for 10 minutes.
- Add the carrots, cover, and simmer until the chicken is cooked through and the carrots are tender-crisp, about 10 minutes more.
- Stir in the olives, reserved lemon zest-garlic mixture, cilantro, and 1 tablespoon of the lemon juice. Taste the sauce and adjust seasoning with salt, pepper, and more lemon juice, if desired. Serve with couscous.
Notes
- Don’t fret too much over trimming the chicken thighs. The skin gets removed midway through the cooking process, and most of the fat will cook off and get drained. I usually just take kitchen shears and quickly snip off any excess skin or fat.
Pair with
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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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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this recipe was perfect i used boneless breast with skin on
This was delicious I made it with both chicken breasts and thighs in a Dutch oven. My family loved it too! My husband likes tagine with lamb (he is not a big chicken fan), so he asked me if I could make it with lamb next time. Would this recipe work with lamb?
Hi Kathy, So glad you liked it! I do think this would work with lamb; just keep in mind it will likely take longer to cook. Enjoy!
This was fantastic and I cannot wait to make it again. My wife doesn’t love dark meat, do you think I can get away with bone-in skin on chicken breast for next time?
Glad you enjoyed it! you can use bone-in chicken breasts (cut the breasts in half before cooking). When you add the chicken back to the pan, reduce the cooking time by about 5 minutes. Please LMK how it turns out with breasts!
Perhaps the best chicken tagine recipe ever. I improvised in one aspect. For the broth – use roasted chicken bone broth and use more than called for, so that when the tagine is on its last ten minutes of simmering, remove the amount of broth you need for the couscous. This makes the couscous especially tasty.
I am not the best poultry/meat cooker – more of a veggie person and baker. However, I made this dish tonight and it was spectacular. I stuck to all the instructions but I wanted to make sure I didn’t overcook the chicken. I cooked everything according to the instructions until I needed to simmer the chicken 10 mins before adding the carrots. I put it in the fridge while guests arrived and mingled and 30 minutes before serving I brought it to a simmer, added the lemon and garlic zest, cilantro and olives and the cooked on low heat for another 10 minutes. Such fresh and wonderful flavors- thank you so muchl
This is fabulous Jenn!! I ran out of carrot so I subbed in dried figs and fresh cranberries! Finished in the oven covered! Delish!!
Can I freeze this and so make ahead for a party?
Hi Sarah, yes it should freeze well. Enjoy!
So tasty, followed the recipe almost exactly but half the quantities as was for two people. Used Italian parsley instead of the cilantro (my wife doesn’t like it) and added a few blobs of natural yoghurt to garnish/finish it.
Best dish gets compliments from all guests, the smells, taste and the warm spice deck is killer. Love the flavor layering and the vegetables make it a healthy food. Love the single pot cooking style. The spice deck is also very easy to modify depending upon taste and spice level desired.
This is one on my best dishes, it always impresses my family as well as guests. The warm spice deck coupled with the flavors developed in the pot are just wonderful. I sometimes make with and without skin and it turns out great. I will change the spice deck from time to time to get more flavor on one spice or another. I am amazed how the onions almost disappear depending on how I chop them, but the carrots are always a hit although the cook times vary depending on thickness of carrots. Keep these coming this is a 5 star dish