Chicken tagine with preserved lemons is perhaps the most iconic tagine outside of Morocco — chicken braised with saffron, ginger, and olives until tender, then finished with slivers of preserved lemon for that unmistakable salty-tart note. It’s the dish most people picture when they hear the word “tagine.”

The Classic Combination

The chicken simmers gently rather than boils, which keeps it moist while the sauce reduces around it into something rich enough to spoon over bread. I make my own preserved lemons specifically for this dish — store-bought versions rarely have the same depth after weeks of fermenting.

1. Bloom saffron & prep flavorings
   • Bloom a pinch of saffron in 150 ml hot water; let cool to room temperature.
   • Finely dice ½ preserved lemon (peel + pulp).
   • Finely chop 5 g cilantro + 5 g parsley (about 1 tsp each when finely packed).
2. Marinate the chicken
   • Use chicken legs (preferred). Make a few small slits in the meat; keep the skin intact.
   • In a bowl: add preserved lemon, cilantro, parsley, a generous splash of olive oil, and all the saffron water.
   • Season with ¼ tsp sea salt, ½ tsp black pepper, 1 tsp ginger, 1 tsp turmeric, ¼ tsp cinnamon, and 2 garlic cloves (grated).
   • Massage well to coat. Cover and marinate 1½–3 hours (or overnight for deeper flavor).
3. Prep onions
   • Grate 2 small onions; drain excess liquid so the sauce reduces faster.
4. Start the tagine
   • Set a tagine (or Dutch oven) over medium heat with a good splash of olive oil. Give it ~5 min to preheat.
   • Add the chicken skin-side down. Cover and cook 3–5 min; flip and cook another 3–5 min until the meat just begins to firm (do not brown deeply).
   • Scatter in the grated onions around the chicken.
5. Sauce & slow cook
   • Pour in all leftover marinade from the bowl.
   • Lower heat to low (about 2/9). Cover and cook for 45 min total, basting the chicken with sauce every 15 min.
   • Keep sauce level below the top of the chicken pieces so the skin doesn’t boil.
6. Finish with olives & reduce
   • Lift the chicken out briefly. Add 13–15 olives (Moroccan dark or Kalamata, rinsed) to the sauce.
   • Simmer uncovered a few minutes until the sauce turns thick and glossy—a proper dghmira.
   • Return the chicken and spoon sauce over to glaze.
7. Crisp the skin (optional but great)
   • Brush with ~8 g melted butter (~2 tsp).
   • Top heat / broil at 230 °C / 440 °F for about 5 min until crispy and golden (watch closely).
8. Serve
   • Plate the chicken, ladle over the dghmira, and add extra olives.
   • Serve with fries, khobz, and plenty of sauce. Enjoy.