This dish first won me over on a rainy Sunday when I lifted the tagine lid and a burst of lemony steam perfumed the entire kitchen. The combination of preserved lemon rind, briny green olives, and warm spices creates a layered aroma that promises comfort before the first bite. The chicken turns silky and tender as it simmers gently, and the sauce settles into that perfect balance of tangy, savory, and faintly sweet that keeps you dipping back for one more taste. I learned to lean on this method when I wanted a reliable centerpiece for family dinners that did not require fussing. Once the onions soften and spices bloom in oil, the rest is easy, almost meditative. You tuck in the chicken, let the pot do the work, and then finish with bright herbs and a squeeze of fresh lemon juice. The result is a dish that feels special enough for guests yet straightforward enough for a weeknight. Every time I make it, I remember that rainy day and how the first spoonful was all the proof I needed that some traditions endure because they are simply delicious.

Ingredients

• Bone-in chicken thighs: Choose meaty, skin-on thighs for maximum flavor and moisture. About 2 pounds is perfect for a family meal. Air-chill or organic options render cleaner fat and better browning.
• Preserved lemons: The rind is the star here. Look for jars from brands like Mina or Les Moulins Mahjoub. Rinse lightly, remove pulp, and slice the rind thin for pure citrus perfume.
• Green olives: Castelvetrano or Manzanilla olives give a buttery, mildly briny bite. Use pitted olives for easy serving and a silky sauce.
• Onion and garlic: A large yellow onion and a few cloves of garlic lay a sweet-savory base that melts into the sauce as it simmers.
• Warm spices: Cumin, ginger, turmeric, paprika, and a pinch of cinnamon build depth. These bloom in olive oil to release their essential oils and fragrance.
• Chicken broth and olive oil: A cup of broth creates the braising liquid, while olive oil helps the spices open up and the onions soften evenly.
• Fresh herbs and lemon juice: Cilantro and parsley finish the dish with cool freshness, and a squeeze of lemon balances richness right before serving.

Instructions

Marinate the chicken: Pat 2 pounds of bone-in, skin-on chicken thighs dry. Toss with 2 teaspoons ground cumin, 2 teaspoons ground ginger, 1 1/2 teaspoons ground turmeric, 1 teaspoon sweet paprika, 1/2 teaspoon ground cinnamon, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 tablespoon olive oil. Let stand 15 to 30 minutes while you prep the aromatics. This brief rest allows salt to penetrate and spices to adhere. Soften aromatics and bloom spices: Heat 1 tablespoon olive oil in a tagine base or Dutch oven over medium. Add 1 large sliced yellow onion and a pinch of salt. Cook 6 to 8 minutes until translucent and lightly golden. Stir in 4 minced garlic cloves and cook 30 seconds. The onions should smell sweet and tender, not browned or crisp. Nestle and simmer: Arrange the spiced chicken on top of the onions, skin side up. Pour in 1 cup chicken broth. Bring just to a gentle simmer, then cover. Cook over low heat 35 to 40 minutes, maintaining a quiet burble. Slow, steady heat keeps the meat succulent and prevents the sauce from reducing too fast. Add olives and lemon: Stir in 1 cup pitted green olives and the thin-sliced rind of 1 preserved lemon. Simmer covered 10 to 15 minutes more until the chicken is fully tender and pulls easily from the bone. If you prefer a slightly sweeter balance, stir in 1 teaspoon honey. Finish and balance: Uncover and reduce the sauce for 3 to 5 minutes if needed until glossy and lightly thickened. Off the heat, add 2 tablespoons fresh lemon juice and 1/4 cup each chopped cilantro and parsley. Taste and adjust salt and lemon to brighten. Rest and serve: Let the tagine rest 5 minutes so juices settle. Serve hot with rice, crusty bread, or couscous if not gluten free. Spoon plenty of sauce over each portion and garnish with extra herbs.

Storage Tips

Cool the tagine until just warm, then transfer to shallow airtight containers. Refrigerate up to 4 days. Reheat gently over low heat on the stovetop with a splash of broth or water to loosen the sauce, or cover and warm in a 325 degree F oven until heated through. For freezing, portion into freezer-safe containers, leaving a little headspace for expansion, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat slowly to preserve the chicken’s tender texture and the sauce’s silky consistency. Avoid microwaving on high, which can toughen the meat.

Ingredient Substitutions

If preserved lemons are hard to find, combine 1 tablespoon lemon zest with 1 tablespoon lemon juice and 1/4 teaspoon extra kosher salt to mimic the effect. For olives, Castelvetrano are ideal, but Manzanilla or picholine work nicely as well. Boneless thighs can be used at the same weight, reducing simmer time by about 10 minutes. Vegetable broth can stand in for chicken broth if needed. If you enjoy gentle heat, add 1/4 teaspoon cayenne with the spices. Cilantro-averse cooks can swap in extra parsley or a mix of parsley and mint for a cool finish.

Serving Suggestions

Serve the chicken with its sauce over fluffy rice, mashed potatoes, or warm flatbread to soak up every drop. For a lighter option, spoon it alongside lemony cauliflower rice or roasted carrots. A crisp salad with cucumbers, tomatoes, and a simple lemon vinaigrette adds refreshing crunch to the plate. Garnish with extra chopped cilantro and parsley, and, if you have them, a few slivers of preserved lemon rind. For guests, present the tagine at the table and lift the lid there for a fragrant, dramatic reveal.

Cultural Background

Tagine refers to both the North African earthenware vessel and the slow-simmered dishes cooked within it. In Morocco, chicken with preserved lemons and olives is a beloved classic, known for its bright, salty-citrus profile that pairs beautifully with bread. The conical lid circulates steam back into the pot, encouraging gentle cooking and concentrated flavors without drying. While regional spice blends vary, the signature combination of lemon rind and olives is a hallmark, showing how preservation techniques shaped traditional cuisine long before refrigeration.

Seasonal Adaptations

In winter, add sliced carrots or quartered potatoes in the first simmer for a heartier, cozier version. Spring invites a handful of peas or tender asparagus tips during the last minutes of cooking. In summer, finish with extra herbs and a splash more lemon to keep things bright. Fall versions welcome delicata squash wedges, added halfway through, which turn velvety and sweet. The base technique stays the same, so you can lean into seasonal produce while keeping the sauce’s lemon-olive personality front and center.

Meal Prep Tips

Marinate the chicken with spices up to 24 hours ahead for deeper flavor. Slice onions and preserved lemon the night before and store separately. Cook the tagine on the weekend, then portion into individual containers for quick lunches or weeknight dinners. Reheat gently with a spoonful of broth to keep the sauce glossy. The flavors actually improve after a night in the fridge, making this a prime make-ahead option for busy schedules. Keep a jar of preserved lemons in the pantry to turn basic chicken into a vibrant meal anytime.

When you need something comforting yet bright, this chicken tagine always delivers. It is unfussy, fragrant, and endlessly welcoming, the kind of dish that brings people to the table and keeps them there for one more spoonful of sauce.