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Moroccan cuisine is a vibrant tapestry of flavors and aromas, reflecting the country's rich history and cultural diversity. It is a culinary tradition that marries spices, herbs, and fresh ingredients, resulting in dishes that are both comforting and exciting. Among the many iconic dishes that define Moroccan cooking, Moroccan Chicken Tagine with Olives and Lemons stands out as a staple, beloved for its depth of flavor and aromatic complexity.

Chicken Tagine Recipe with Olives and Lemons

Experience a taste of Morocco with this flavorful Moroccan Chicken Tagine featuring olives and lemons. This dish combines tender chicken thighs with fragrant spices like cumin, coriander, and cinnamon, simmered to perfection with sautéed onions, garlic, and fresh ginger. Finish it off with zesty lemon and briny olives for a burst of flavor. Serve over fluffy couscous or rice for a delightful meal that will impress your family and friends. Perfect for any occasion!
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Ingredients
  

4 chicken thighs, bone-in, skin-on

2 tablespoons olive oil

1 large onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon paprika

½ teaspoon ground cinnamon

1 pinch of saffron threads (optional)

1 can (14 oz) diced tomatoes, drained

1 cup chicken broth

1 large lemon, zested and cut into wedges

½ cup green olives, pitted and halved

1/4 cup fresh cilantro, chopped

Salt and pepper to taste

Cooked couscous or rice, for serving

Instructions
 

Season the Chicken: Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides.

    Sear the Chicken: In a large tagine or heavy-bottomed pot, heat olive oil over medium-high heat. Add the chicken skin-side down and sear until golden brown, about 5-7 minutes. Flip the chicken and brown the other side for an additional 5 minutes. Remove from the pot and set aside.

      Sauté Aromatics: In the same pot, add the chopped onions and sauté until soft and translucent, about 5 minutes. Stir in the garlic and ginger, cooking for another minute until fragrant.

        Add Spices: Sprinkle the cumin, coriander, paprika, cinnamon, and saffron (if using) over the onions, stirring to coat everything evenly. Cook for 1-2 minutes until the spices are fragrant.

          Combine Ingredients: Stir in the diced tomatoes and chicken broth, scraping up any brown bits from the bottom of the pot. Bring to a simmer.

            Add Chicken and Lemons: Return the chicken thighs to the pot along with the lemon wedges. Cover with a lid and reduce the heat to low. Allow to simmer gently for about 30-35 minutes, or until the chicken is cooked through and tender.

              Finish with Olives and Cilantro: About 5 minutes before serving, add the green olives and half of the chopped cilantro to the pot. Stir gently to combine and allow to warm through.

                Serve: Taste and adjust seasoning with salt and pepper if needed. Serve hot over a bed of fluffy couscous or rice, garnished with remaining cilantro.

                  Prep Time: 15 mins | Total Time: 1 hr | Servings: 4