Chicken Tagine With Preserved Lemons

DifficultyIntermediatePrep Time45 minsCook Time1 hr 15 mins

Ingredients:

400 g Chicken Legs

4 tbsp Olive Oil

8 g Butter

1 pinch Saffron

½ Preserved Lemon

2 cloves Garlic (Crushed)

2 Onions

5 g Parsley

5 g Cilantro

¼ tsp Salt

½ tsp Black Pepper

1 tsp Ginger

1 tsp Turmeric

¼ tsp Cinnamon

2 Potatoes

150 ml Water (Hot)

15 Green Olives (For Cooking)

7 Green Olives (For Decoration)

About the Recipe:

A delicious Moroccan classic chicken Tagine. It's both an everyday meal for Moroccan families but also served in engagement parties, weddings, and of course to uninvited guests !!! Chicken, saffron, and preserved lemons. It's a tagine you can smell from miles away !!!

Here’s How It’s Done:

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).
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).
Prep onions
- Grate 2 small onions; drain excess liquid so the sauce reduces faster.
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.
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.
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.
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).
Serve
- Plate the chicken, ladle over the dghmira, and add extra olives.
- Serve with fries, khobz, and plenty of sauce. Enjoy.

Notes & Swaps

No tagine? Use a Dutch oven or any heavy pot with lid; keep the heat low and the steam circulating.
Saffron is lovely but optional. If skipping, add a tiny extra turmeric for color.
Salt balance: preserved lemon and olives bring salt; taste before adding more.
Olives: Moroccan dark cured are classic; Kalamata works—rinse if very briny.
Make-ahead: Marinate overnight. Sauce can be reduced further at the end for a thicker glaze.