This chicken tagine with olives and preserved lemons is based on my YouTube video, but I’ve made a few important changes since I published it. I increased the onions, adjusted the spices, clarified the amount of broth, and changed when we add the olives and preserved lemons. The result is a more authentic Moroccan-style chicken tagine, with a glossy, clingy sauce and fall-apart tender chicken.

It’s a great recipe for a cozy weekend dinner, but still simple enough for a weeknight if you marinate the chicken the night before. Serve it with fluffy stovetop rice pilaf, crispy Belgian-style fries, or a fresh Greek salad.

Why this chicken tagine works so well

Compared to the original video version, this written recipe:

uses more onions to naturally sweeten and thicken the sauce
adds ginger, turmeric and paprika for a true Moroccan chicken tagine flavor profile
blooms the saffron in hot water instead of using it dry
adds olives and preserved lemons at the right time, so they don’t turn bitter
fine-tunes the broth quantity so you get a rich, glossy sauce, not a watery stew

Ingredients – Chicken Tagine with Olives and Preserved Lemons

For the tagine (serves 4)

1200g boneless skinless chicken thighs (about 2.6 lb)
30g olive oil (2 tbsp)
20g garlic, finely minced (4 large cloves)
400g yellow onions, thinly sliced (2 large onions)
150g green or purple olives, pitted (about 1 cup)
80g preserved lemons, pulp removed, rind sliced (2 small preserved lemons)
400ml chicken broth (1 ⅔ cups)
15g fresh cilantro, chopped (½ cup)
10g fresh flat-leaf parsley, chopped (⅓ cup, optional)
0.3g saffron threads (big pinch) + 30ml hot water (2 tbsp)
5g ground ginger (2 tsp)
5g ground turmeric (2 tsp)
5g sweet paprika (2 tsp)
15g smen or ghee (1 tbsp, optional but traditional)
Salt and freshly ground black pepper, to taste

For the side (optional)

800g potatoes (about 1.75 lb), cut into chunks
Water and salt for boiling

Step-by-step instructions

1. Bloom the saffron

Place the saffron threads in a small cup.
Add 30ml hot water and let sit for about 10 minutes.
This step helps the saffron release its color and aroma into the whole tagine.

2. Marinate the chicken

In a large mixing bowl, combine:
- 30g olive oil
- 20g minced garlic
- 5g ground ginger
- 5g turmeric
- 5g sweet paprika
- the saffron infusion (with the water)
- about 1 tsp salt and a good grind of black pepper
Add the 1200g chicken thighs and toss very well so every piece is evenly coated.
Cover and refrigerate for at least 4 hours, preferably overnight for deeper flavor.

3. Prep the vegetables and aromatics

Thinly slice the 400g onions.
Rinse the 150g olives briefly if very salty, then drain.
Rinse the preserved lemons, discard the pulp, and slice the rind into strips or wedges.
Chop the cilantro and parsley.

If you like planning ahead, this is a great moment to prep a side like creamy butternut squash soup as a starter or make some homemade garlic croutons for salads.

4. Sear the chicken

Heat a tagine, Dutch oven, or heavy deep skillet over medium-high heat.
Add the 15g smen or ghee (or a bit more olive oil).
Arrange the marinated chicken thighs in a single layer.
Sear for about 3–4 minutes on each side, just until lightly golden.

Remove the chicken to a plate if the pan is crowded so you can properly cook the onions.

5. Cook the onions and build the base

In the same pot, add the 400g sliced onions with a pinch of salt.
Cook over medium heat for 8–10 minutes, stirring often, until the onions are soft and lightly golden.
Place the chicken back on top of the onion bed if you removed it.
Add most of the cilantro and parsley, saving a little for garnish.

6. Add broth and simmer

Pour in the 400ml chicken broth around the chicken. It shouldn’t completely cover the meat.
Bring to a gentle simmer.
Lower the heat to medium-low, cover partially (lid slightly ajar), and let simmer for 25 minutes without stirring too much.

The onions will break down, the spices will infuse, and the sauce will start to thicken. Meanwhile, you can get your sides ready, like stovetop rice pilaf or a simple homemade Greek salad.

7. Add olives and preserved lemons

After 25 minutes:

Add the 150g olives.
Add the 80g preserved lemon rind.
Stir gently so you don’t break the chicken.
Remove the lid and continue cooking 10–15 minutes uncovered over medium heat, letting the sauce reduce.

You’re looking for a glossy, spoon-coating sauce. If it’s still too thin, simmer a few extra minutes. If it looks too thick or dry, add a splash of water and stir, scraping up all the browned bits from the bottom.

Taste, adjust salt carefully (remember the olives and preserved lemons are salty) and finish with a grind of black pepper.

8. Cook the potatoes (optional)

Bring a large pot of salted water to a boil.
Add the 800g potatoes and cook for 20–25 minutes, until tender.
Drain well. You can serve them plain, or quickly pan-fry them in a bit of butter or oil for extra flavor.

For a change, you can also serve this tagine alongside authentic Belgian fries or soft homemade brioche bread to soak up the sauce.

9. Serve

Place the potatoes or another side in the bottom of each plate or serving dish.
Top with 2–3 pieces of chicken per person.
Spoon plenty of sauce, onions, olives, and preserved lemon over the chicken.
Garnish with the remaining cilantro and parsley.

This dish pairs beautifully with a simple Greek pasta salad or a bowl of creamy tomato soup to start. For dessert, try my authentic pouding chômeur or no-churn dark chocolate ice cream.

Substitutions and variations

Chicken – Thighs are ideal, but you can mix thighs and drumsticks (same total weight). Breasts are not recommended for long simmering.
Olives – Any good-quality green or purple olives work. Rinse if very salty.
Preserved lemons – If you can’t find them, use lemon zest plus a little fresh lemon juice. It won’t be the same, but you’ll still get a bright citrus note.
Smen – Replace with ghee or butter if needed.
Broth – Vegetable broth works if you want to reduce meat stock.
Spices – For a milder profile, cut the ginger and paprika in half. For more variety in your chicken dinners, check out my 5 easy chicken marinades and creamy Tuscan chicken.

What to serve with chicken tagine

Fluffy stovetop rice pilaf
Authentic Belgian fries
Homemade Greek salad
Creamy butternut squash soup
Homemade garlic croutons for salads and soups
Creamy mozzarella Parmesan pasta if you want a big comfort-food spread
No-churn dark chocolate ice cream or moist apple cake for dessert

FAQ – Chicken tagine with olives and preserved lemons

Can I make this chicken tagine ahead of time?
Yes. Like many stews, this tagine is often even better the next day. Reheat gently over low heat with a splash of water if needed.

Do I really need preserved lemons?
They are a key flavor in Moroccan chicken tagine. If you can’t find them, use lemon zest and a little juice, but the taste will be less complex.

Can I freeze chicken tagine?
Yes, it freezes quite well. Cool completely, portion into containers, and freeze for up to 3 months. Reheat gently on the stovetop.

Can I make this in the oven?
Yes. Use an oven-safe Dutch oven, cover, and bake at 340–355°F (170–180°C) for 1 to 1 ¼ hours. Remove the lid toward the end if you need the sauce to reduce more.

Is this spicy?
No, it’s warmly spiced, not hot. If you like heat, serve it with a spoonful of creamy harissa pasta on the side another day, or add a pinch of chili flakes to the tagine.

More recipes to try

If you enjoy this chicken tagine, you might also like: