Description
A richly spiced Moroccan Chicken Tagine featuring tender bone-in chicken thighs, green olives, and aromatic herbs simmered to perfection in a savory broth. A one-pot dish packed with warm North African flavors.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 1 large yellow onion, sliced
- 4 cloves garlic, minced
- 1 cup green olives, pitted
- 2 tablespoons olive oil
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 and 1/2 cups chicken broth
- 1/4 cup fresh cilantro, chopped (plus more for garnish)
- 1 preserved lemon, sliced (optional)
Instructions
- Heat olive oil in a Dutch oven or deep skillet over medium heat.
- Sear chicken thighs skin-side down until golden brown, then remove and set aside.
- Add onions and garlic to the pan and sauté until soft and fragrant.
- Return chicken to the pot, sprinkle with spices, and pour in chicken broth.
- Add green olives and preserved lemon slices, if using.
- Cover and simmer on low for 40–45 minutes until chicken is tender and cooked through.
- Taste and adjust seasoning, then garnish with chopped cilantro before serving.
Notes
- Use bone-in, skin-on chicken for the juiciest results.
- Preserved lemons add authentic flavor but are optional.
- This dish gets even better the next day as the flavors deepen.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 410
- Sugar: 3g
- Sodium: 640mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 120mg