Moroccan Chicken Tajine with Lemons and Olives

  • Total time - 1 hour 45 minutes
  • Preparation - 15 minutes
  • Cooking time - 1 hour 30 minutes
  • Servings: 4
  • Country: Morocco
Richly decorated chicken tajine with olives and lemons in a traditional clay pot.

Tajine is a symbol of Moroccan hospitality. The slow cooking in the clay pot, also called a tajine, ensures that the meat remains incredibly tender and juicy. The aroma of saffron, ginger, and turmeric will fill your home and transport you directly to the streets of Marrakesh.

This recipe combines the saltiness of olives with the citrusy flavor of preserved lemon, a classic Moroccan pairing. If you don't have preserved lemons, you can use fresh ones, but the result will not be the same. Preserved lemons have a softer, more complex flavor.

Ingredients

Main ingredients

  • 1 kg chicken thighs or breasts, cut into portions
  • 1 red onion, sliced
  • 3 cloves garlic, minced
  • 1 preserved lemon, chopped
  • 100 g green olives, pitted
  • 250 ml chicken broth or water

For the Moroccan marinade (Charmoula)

  • 0.5 bunch fresh cilantro, chopped
  • 0.5 bunch fresh parsley, chopped
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • 1 teaspoon ground paprika
  • 1 teaspoon ground cumin
  • 0.25 teaspoon saffron threads, soaked in hot water
  • 3 tablespoons olive oil
  • salt and freshly ground black pepper

Instructions

Step 1: Prepare the marinade

In a large bowl, mix all the ingredients for the marinade. Add the chicken and mix well to coat everything. Let the meat marinate for at least 30 minutes, but ideally 2-3 hours in the refrigerator.

Step 2: Sear the meat and onion

In a tajine pot or a heavy-bottomed pan, heat a little olive oil. Remove the chicken from the marinade and sear it on all sides until golden brown. Set the chicken aside on a plate. In the same pan, sauté the sliced onion until soft and add the garlic. Cook for about 2-3 minutes until fragrant.

Step 3: Braise the tajine

Return the chicken to the pot, add the preserved lemon, olives, and chicken broth (or water). Bring to a boil, then reduce the heat, cover, and simmer for about 1 hour and 30 minutes, or until the meat is completely tender and juicy. The sauce should have thickened slightly. Add more liquid if necessary.

Step 4: Serving

Serve the tajine hot, sprinkled with fresh cilantro. Traditionally, it is served with couscous or Moroccan bread for dipping into the delicious sauce.