Lemon Chicken Tagine With Olives
A fragrant Moroccan-style chicken stew simmered with saffron, preserved lemons, olives, and warm spices, finished with fresh cilantro and served with couscous or rice.
Updated : 12 March, 2026
Easy
About 30 min.
Ingredients
900 grams
Skinless boneless chicken thighs
2
Onion
3 clove
Garlic
3 cup
Chicken broth
80 grams
Preserved lemon
100 grams
Olives
1.25 teaspoon
Cumin
0.5 teaspoon
Saffron
4
Laurel leaf
0.25 teaspoon
Curcuma
0.5 teaspoon
Ground paprika
1 teaspoon
Ginger powder
0.25 teaspoon
Cinnamon
1 teaspoon
Salt
1 tablespoon
Sugar
12 grams
Cilantro, coriander
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Begin by heating olive oil in a large pan over medium-high heat. Season the chicken thighs with salt and sear them on all sides until they are golden brown. Once browned, remove the chicken from the pan and set it aside.
Step 2
Using the same pan, add a little more olive oil if needed. Add the sliced onions and minced garlic, seasoning lightly with a pinch of salt. Cook until the onions become soft and fragrant.
Step 3
While the onions cook, prepare the saffron. Place the saffron in a small amount of hot water and allow it to bloom for about 10 minutes, releasing its colour and aroma.
Step 4
Return the chicken to the pan. Add the cumin, turmeric, paprika, ginger, cinnamon, bay leaves, preserved lemons, olives, and the bloomed saffron with its soaking liquid. Pour in the chicken stock and stir well to combine all the ingredients.
Step 5
Bring the mixture to a gentle simmer, then cover the pan and cook for about 20 minutes, or until the chicken is tender and fully cooked.
Step 6
Once the chicken is ready, stir in chopped cilantro and taste the sauce. Adjust the seasoning with salt and a little sugar if needed.
Step 7
Serve the chicken and sauce over couscous, rice, or mashed potatoes, and finish with a sprinkle of fresh lemon zest and ground black pepper.
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