This Moroccan chicken tagine with preserved lemons and olives is one of those dishes that announces itself as soon as it begins to cook. The kitchen fills with bright lemon, earthy turmeric, and sweet onion aromas that make everyone drift toward the stove. I first learned this formula while cooking with a friend from Rabat who emphasized patience, good olive oil, and the slow marriage of flavors. The result is always tender, fall-off-the-bone chicken with a sauce that is at once lemony, savory, and subtly floral when saffron is used.

I discovered this combination during a cold weekend when I wanted something comforting that still felt celebratory. It quickly became a household favorite for weekend dinners and small gatherings. What makes this preparation special is the preserved lemon: its rind softens and melts into the sauce, offering an intensely lemony aroma without the sharpness of fresh lemon. Paired with briny green olives and fresh herbs at the finish, the dish balances between bright and deeply savory in a way that keeps people coming back for seconds.

Ingredients

• Whole chicken (about 3 pounds): Cut into pieces and used with skin on for flavor and juiciness; if you prefer, use bone-in thighs and legs. A whole bird is economical and tastes richer when simmered slowly.
• Olive oil: Three tablespoons of a good extra virgin olive oil provide a fragrant base; I often use a Spanish or Moroccan bottle for an authentic olive note.
• Onion and garlic: One large onion thinly sliced and three cloves of minced garlic form the aromatic foundation; cook until soft to release sweetness into the sauce.
• Spice blend: One teaspoon each of ground ginger, turmeric, paprika, cumin, black pepper, and salt creates a balanced Moroccan profile; add 1/2 teaspoon saffron threads steeped in a little warm water if you want a floral lift.
• Liquid: 1/2 cup water or low-sodium chicken broth keeps the braise moist while concentrating flavors; broth adds savory depth.
• Preserved lemon: One preserved lemon, quartered, supplies concentrated citrus aroma; rinse if very salty and remove seeds before adding.
• Green olives: One cup of pitted green olives, such as Castelvetrano or Moroccan pickling olives, for briny contrast; rinse canned olives if they taste overly briny.
• Fresh herbs: Two tablespoons each chopped parsley and cilantro stirred in at the end brighten the dish and add fresh color.

Instructions

Marinate the chicken:In a large bowl combine the chicken pieces with 3 tablespoons olive oil, the sliced onion, minced garlic, and the spices: 1 teaspoon each ginger, turmeric, paprika, cumin, black pepper, and salt. Add 1/2 teaspoon saffron threads soaked briefly in a tablespoon of warm water if using. Toss to coat thoroughly and let rest at least 1 hour in the refrigerator or up to overnight for deeper flavor penetration.Warm the tagine or pot:Place a large tagine or heavy pot over medium heat and let it come to temperature. Add a touch more oil if the marinade looks dry, then add the marinated chicken and onions in a single layer. Cook gently for about 10 minutes, turning pieces once to brown lightly and to soften the onions until they begin to turn translucent and fragrant.Add liquid and simmer:Pour in 1/2 cup water or chicken broth, cover with the lid, reduce heat to low, and let simmer gently for 40 to 50 minutes. Maintain a very gentle simmer so the meat becomes tender without drying out; the internal temperature for the largest pieces should reach 165 degrees Fahrenheit. The sauce will thicken slightly as moisture reduces.Add olives and preserved lemon:Stir in the quartered preserved lemon wedges and 1 cup of green olives. Simmer uncovered for another 10 to 15 minutes to allow the briny and citrus flavors to meld and the sauce to concentrate further. Taste for salt at this stage and adjust if necessary.Garnish and serve:Remove from heat and sprinkle with 2 tablespoons chopped parsley and 2 tablespoons chopped cilantro. Serve hot directly from the tagine with couscous, steamed rice, or warm Moroccan bread. Let guests spoon generous portions of sauce and bits of softened preserved lemon rind onto their plates.

Storage Tips

Store cooled leftovers in an airtight container in the refrigerator for up to three days. For longer keeping, portion into freezer-safe containers and freeze for up to three months. When reheating, thaw overnight in the refrigerator if frozen, then warm gently on the stovetop over low heat to avoid drying the meat. Reheat with a splash of water or broth if the sauce has thickened too much. Glass or BPA-free plastic containers keep flavors stable and make stacking simple for meal prep.

Ingredient Substitutions

If preserved lemons are unavailable, use the zest of one lemon plus 2 tablespoons of fresh lemon juice, though the result will be brighter and less fermented. Substitute bone-in chicken thighs for the whole bird if you prefer dark meat; use 6 to 8 thighs and reduce simmer time slightly. For a vegetarian option, replace chicken with firm roasted cauliflower and chickpeas and simmer until the cauliflower is tender. Use vegetable broth in place of chicken broth to keep the flavor profile balanced.

Serving Suggestions

Serve atop steamed couscous to soak up the sauce or alongside fluffy rice for a classic pairing. Warm Moroccan bread or a crusty baguette works beautifully for mopping the pan. Add a simple salad of cucumbers, tomatoes, and parsley dressed with olive oil and lemon to refresh the palate. For a festive table, offer lemon wedges, extra chopped herbs, and harissa on the side so guests can adjust heat and brightness to their taste.

Cultural Background

This preparation is rooted in Moroccan home cooking, where tagines refer both to the conical clay pot and the slow-cooked meals made within. Citrus, olives, and preserved lemons are staples along the Mediterranean coast and in North African markets, providing a preserved bright note that balances hearty meats. Regional variations include additions like prunes or almonds for sweetness and texture, or the use of lamb instead of chicken. The method reflects North African techniques of slow braising with spices layered early and fresh herbs added at the end.

Seasonal Adaptations

For winter dinners, add root vegetables like carrots and turnips into the braise for a heartier meal. In spring or summer, finish with extra fresh herbs and serve alongside a chilled cucumber salad to lighten the plate. During citrus season, use fresher preserved lemons or include a few strips of fresh lemon peel for brightness. For holiday variations, stir in roasted almonds and a handful of dried apricots for a sweeter, more celebratory version.

Meal Prep Tips

Marinate the chicken the night before to deepen the flavor; store in a sealed container in the refrigerator. Cook the tagine, cool, then portion into individual containers for lunches that reheat quickly. When freezing for meal prep, leave space at the top of the container for expansion and label with date and contents. To reheat, warm slowly on low heat with a small splash of broth, then finish with fresh herbs to revive aromas and color.

At its heart, this dish is about generous seasoning, slow cooking, and a final hit of fresh herbs and preserved lemon that brings everything to life. Serve it to friends and family and watch how the bright and savory elements create a memorable shared meal that often becomes a new favorite.