Chicken Tajine with Preserved Lemon and Olives is a Moroccan classic that combines the tenderness of slow-cooked chicken with the citrus brightness of preserved lemon and the saltiness of olives. It is a comforting, aromatic dish perfect for sharing with family, typically served with couscous or khobz bread.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 800g boneless chicken thighs with skin
- 2 large onions cut into wedges
- 1 preserved lemon (only green part and pulp)
- 150g green or kalamata olives
- 3 cloves garlic mashed
- 1 tsp ras el hanout
- 1/2 tsp ground cumin
- A pinch of saffron threads
- 500ml chicken broth hot
- 60ml extra virgin olive oil
- Salt and freshly ground black pepper
- 1 large bunch fresh cilantro chopped
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Prep 30 min
In a large bowl, mix chicken with chopped preserved lemon, mashed garlic, ras el hanout, cumin, saffron, olive oil, and salt. Rub the meat thoroughly to absorb spices; leave covered in the fridge for at least 30 minutes (ideally 2 hours) so flavors penetrate deeply.
- Step 2 Pan 8 min
Place the tajine or a heavy casserole dish over medium-high heat without oil. Lay chicken pieces skin-side down and sear firmly for 3-4 minutes per side until the skin is crispy; this seals juices and prevents the meat from falling apart too early.
- Step 3 Pan 5 min
Reduce heat to medium, temporarily remove chicken if there is too much liquid, and add onion wedges to the bottom of the pot. Cook for 5 minutes stirring occasionally until they soften and start caramelizing slightly with the spiced fond.
- Step 4 Pot / simmer 40 min
Return chicken to the pot along with any accumulated juices. Pour hot chicken broth to cover meat halfway, add preserved lemon slices (without excess salt) and green or kalamata olives; cover tightly and cook on very low heat for 40 minutes.
- Step 5 Cook 15 min
Uncover and check that chicken shreds easily with a fork; if undercooked, cover and cook 10 minutes more. If sauce is too liquid, reduce uncovered over medium-low heat until it reaches a glossy but not dry consistency.
- Step 6 Serve 5 min
Taste and adjust salt carefully due to olives and preserved lemon; add freshly ground black pepper for depth if desired. Sprinkle abundant chopped fresh cilantro, let rest 5 minutes off heat, and serve immediately with couscous or Arabic bread.