Where do I find preserved lemons?

Specialty stores, Middle Eastern markets, or make your own with salt and time (3-4 weeks).

Can I use regular lemons?

You can add lemon zest and juice, but the flavor will be different and less complex.

Traditional Moroccan tagine with lemons and olives, served outdoors, showcasing vibrant colors and delicious aromas.

Moroccan chicken with preserved lemons and olives

Chicken Tagine

Name: Chicken Tagine
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 8 bone-in, skin-on chicken thighs; 2 preserved lemons, pulp removed, rind sliced; 1 cup green olives (Castelvetrano or picholine); 1 onion, grated, and 3 cloves garlic; 1 tsp each: ginger, turmeric, and a pinch of saffron; 1/2 cup fresh cilantro, chopped

1h 5mMedium

Prep Time

15 min

Cook Time

50 min

Total Time

1 hr 5 min

Servings

4 servings

Difficulty

Medium

Cost

Moderate

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Chicken Tagine

Moroccan chicken with preserved lemons and olives

Juicy chicken thighs braised with briny olives, tangy preserved lemons, and saffron. The most iconic Moroccan tagine, fragrant and deeply flavored.

15m

Prep Time

50m

Cook Time

65m

Total Time

Servings

Medium

Difficulty

Moderate $$

Cost

Mediterranean Cuisine Main Course Gluten-Free Dairy-Free

Sarah Chen

April 26, 2023(Updated April 13, 2026)

This classic tagine showcases the magic of preserved lemons—their intense, floral citrus flavor transforms simple chicken into something extraordinary. Green olives add brininess that balances beautifully.

Ingredients

8 bone-in, skin-on chicken thighs
2 preserved lemons, pulp removed, rind sliced
1 cup green olives (Castelvetrano or picholine)
1 onion, grated, and 3 cloves garlic
1 tsp each: ginger, turmeric, and a pinch of saffron
1/2 cup fresh cilantro, chopped

Instructions

1
Season chicken with salt, pepper, and spices. Brown skin-side down in olive oil for 4-5 minutes. Flip and remove.
2
Sauté grated onion and garlic in the drippings for 5 minutes. Add saffron bloomed in 2 tbsp warm water.
3
Return chicken to pot. Add 1 cup water, cover, and simmer 35 minutes until chicken is tender.
4
Add preserved lemon rinds and olives. Cook uncovered 10 minutes to reduce sauce.
5
Garnish with fresh cilantro and serve over couscous or with crusty bread.

Serving Suggestions

Ways to Serve This Dish

Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette

Substitutions

Preserved lemonsZest of 2 lemons + 1 tsp salt

A quick approximation but not the same depth

Chicken thighsChicken drumsticks

Equally good with bone-in, skin-on legs

DepthPantry

Test Kitchen Pick

Olive Oil

Helpful Pantry Staple

Why the olive oil matters

On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.

This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.

Useful in dressings, sauces, and finishing
Improves flavor without changing the recipe structure

A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.

Shop olive oil for this recipe

Tips & Storage

Pro Tips

Use only the rind of preserved lemons—the pulp is too salty and bitter.
Grating the onion instead of dicing creates a silkier sauce.

Storage

Refrigerate for up to 3 days. The flavor deepens overnight.

Reheating

Reheat gently on the stove, covered, until warmed through.

Nutrition Facts

Per serving (140mg) · 4 servings

Calories380

LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein32g

Carbohydrates24g

Fat6g

Fiber720mg

Sugar2g

Sodium1g

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Where do I find preserved lemons?: Specialty stores, Middle Eastern markets, or make your own with salt and time (3-4 weeks).
Can I use regular lemons?: You can add lemon zest and juice, but the flavor will be different and less complex.

Explore More

More Mediterranean Recipes More Main Course Gluten-Free Recipes Dairy-Free Recipes Stovetop Recipes One Pot Recipes

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

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Moroccan couscous with tender lamb, vegetables, and chickpeas

Dairy-Free

Hard

Mediterranean

Couscous Royale

2h8 servings

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Couscous Royale

2h•Hard

Freshly baked pie with lattice crust and powdered sugar

1
Season chicken with salt, pepper, and spices. Brown skin-side down in olive oil for 4-5 minutes. Flip and remove.
2
Sauté grated onion and garlic in the drippings for 5 minutes. Add saffron bloomed in 2 tbsp warm water.
3
Return chicken to pot. Add 1 cup water, cover, and simmer 35 minutes until chicken is tender.
4
Add preserved lemon rinds and olives. Cook uncovered 10 minutes to reduce sauce.
5
Garnish with fresh cilantro and serve over couscous or with crusty bread.

Chicken Tagine

Chicken Tagine

Chicken Tagine

Ingredients

Instructions