Go Back
–+ servings
A Moroccan-style Moroccan chicken tagine with browned chicken pieces, olives, chopped herbs, tomatoes, and couscous or grains in a clay dish.

Moroccan chicken tagine

This Moroccan Chicken Tagine is a warm, fragrant one-pot meal filled with tender braised chicken, aromatic spices, preserved lemons, and briny olives. Slow-simmered to perfection, it delivers deep, comforting flavor with minimal effort. Perfect for family dinners, meal prep, or an impressive weekend dish that fills your home with irresistible Moroccan aromas.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
40 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Moroccan, North African, Mediterranean
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 3 lbs Chicken thighs - Bone-in skin-on
  • 2 tablespoon Olive oil -
  • Salt & black pepper - To taste
For the Spice Blend
  • 2 teaspoon Ground cumin -
  • 2 teaspoon Ground coriander -
  • 1 teaspoon Ground ginger -
  • 1 teaspoon Turmeric -
  • 1 teaspoon Paprika -
  • ½ teaspoon Cinnamon -
  • ¼ teaspoon Cayenne pepper - optional
For the Tagine
  • 1 large Onion - Diced
  • 4 cloves Garlic - Minced
  • 1 tablespoon Fresh ginger - Grated
  • 1 ½ cups Chicken broth -
  • 1 can Diced tomatoes —
  • ½ cup Green olives - Pitted
  • 2 Preserved lemons - Sliced
  • 2 tablespoon Honey -
  • Pinch Saffron threads - Optional
For Garnish
  • Fresh cilantro -
  • Fresh parsley -
  • Toasted almonds -
For Serving
  • Couscous or flatbread -

Equipment

  • 1 Dutch oven or heavy pot (5–6 quart, with lid)
  • 1 Tongs (For browning chicken)
  • 1 Wooden Spoon (For sautéing)
  • 1 Cutting Board (-)
  • 1 Sharp Knife (-)

Method
 

  1. Mix all spices together in a small bowl and set aside.
  2. Pat chicken thighs dry and season generously with salt and pepper.
    A close-up of seared chicken thighs simmering in a rich, seasoned butter and herb mixture inside a skillet, with visible rosemary and spices.
  3. Heat olive oil in Dutch oven over medium-high heat.
  4. Brown chicken thighs skin-side down for 5 minutes, then flip and brown 3–4 minutes more. Remove and set aside.
    Golden, crispy chicken thighs cooked in a pan with a buttery herb sauce, garnished generously with fresh rosemary sprigs.
  5. Reduce heat to medium and add diced onion. Sauté 5 minutes until softened.
  6. Add garlic, ginger, and spice blend; cook 1 minute until fragrant.
    A Moroccan-style Moroccan chicken tagine with browned chicken pieces, olives, chopped herbs, tomatoes, and couscous or grains in a clay dish.

Nutrition

Serving: 300gCalories: 420kcalCarbohydrates: 18gProtein: 35gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 135mgSodium: 690mgPotassium: 670mgFiber: 3gSugar: 9gVitamin A: 210IUVitamin C: 10mgCalcium: 60mgIron: 3mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Tried this recipe?

Let us know how it was!