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Moroccan cuisine is a vibrant tapestry of flavors and aromas, deeply rooted in the rich cultural heritage of the region. One of the most iconic dishes that embodies the essence of Moroccan cooking is tagine—a slow-cooked stew named after the earthenware pot in which it is traditionally prepared. The tagine pot, with its conical lid, helps retain moisture and concentrate flavors, resulting in tender meats and fragrant sauces that are nothing short of culinary masterpieces.

Chicken Tagine Recipe with Olives and Lemons

Discover the delicious flavors of this Zesty Chicken Tagine with Olives and Lemons! This easy recipe features tender chicken thighs simmered with aromatic spices like cumin, ginger, and cinnamon, combined with zesty lemon, green olives, and sweet apricots. Perfect for weeknight dinners or special occasions, serve it over fluffy couscous or rice for a complete meal. Garnish with fresh herbs for that extra touch. Enjoy this vibrant and hearty dish with your family!
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Ingredients
  

4 chicken thighs, bone-in and skin-on

2 tablespoons olive oil

1 large onion, thinly sliced

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon turmeric

1 teaspoon paprika

1 cup chicken broth

1 lemon, zested and juiced

1 cup green olives, pitted and halved

1 cup dried apricots, chopped

Salt and pepper to taste

Fresh cilantro or parsley for garnish

Cooked couscous or rice, for serving

Instructions
 

Brown the Chicken: In a large tagine or a Dutch oven, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper. Add them to the pot, skin side down, and cook for about 5-7 minutes until browned. Flip and cook for another 5 minutes. Remove the chicken and set aside.

    Sauté Aromatics: In the same pot, add the sliced onion and garlic. Sauté for about 3-4 minutes until the onion is soft and translucent.

      Add Spices: Stir in the cumin, ginger, cinnamon, turmeric, and paprika. Cook for an additional 1-2 minutes until fragrant.

        Build the Sauce: Pour in the chicken broth, lemon zest, and lemon juice. Stir well to combine, scraping up any browned bits from the pot.

          Combine Ingredients: Return the browned chicken to the pot. Add the green olives and dried apricots. Bring the mixture to a gentle simmer.

            Cook Slowly: Cover the tagine or Dutch oven with a lid and reduce the heat to low. Let it simmer for about 45 minutes to 1 hour, or until the chicken is tender and fully cooked through.

              Taste and Adjust: Before serving, taste the sauce and adjust the seasoning with salt and pepper as needed.

                Serve: Garnish with fresh cilantro or parsley. Serve hot over cooked couscous or rice, allowing the flavorful sauce to soak in.

                  Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings