Authentic Chicken Tajine Recipe with Preserved Lemons & Olives

There’s nothing quite like the aroma of saffron, ginger, and slow-cooked chicken wafting from a traditional tagine pot. Whether you’re new to Moroccan cuisine or a seasoned fan, this chicken tajine recipe delivers tender meat, briny olives, and the citrusy punch of preserved lemons in every bite. After perfecting this dish through years of testing (and a few trips to Marrakech!), I’ve crafted a foolproof method that balances authenticity with approachable steps. You’ll learn how to layer flavors like a pro, adapt the recipe without special equipment, and create a meal that transports your kitchen to North Africa. Trust me, this recipe is a game-changer for anyone looking to explore the rich flavors of North Africa.

What is Chicken Tajine?

Chicken tajine is a traditional Moroccan dish that’s both a meal and a vessel. The word “tajine” refers to both the clay pot with a conical lid and the dish itself. This slow-cooked stew is a symphony of flavors, featuring tender chicken, aromatic spices, and preserved lemons that add a tangy kick. It’s a dish that brings people together, often served during special occasions or family gatherings. If you’ve never tried it before, prepare to have your taste buds awakened to the magic of Moroccan cuisine.

Why You’ll Love This Recipe

Let’s face it, cooking authentic Moroccan food can feel intimidating. But this chicken tajine recipe is anything but. It’s approachable, flavorful, and adaptable. Whether you’re using a traditional tagine pot or a Dutch oven, the result is the same: tender, juicy chicken bathed in a rich, spicy sauce that’s begging to be scooped up with a side of couscous or flatbread. Plus, the use of preserved lemons and olives adds a depth of flavor that’s hard to replicate with store-bought ingredients. This isn’t just a meal; it’s an experience.

Key Ingredients & Substitutions

For the Chicken & Marinade

4-6 bone-in, skin-on chicken thighs (or a mix of thighs and breasts)
1 cup water
1/4 cup olive oil
1 onion, sliced
2 carrots, peeled and sliced (optional)
2 preserved lemons, quartered and deseeded
1/2 cup green olives, sliced
1 tablespoon tomato paste

Essential Spices & Aromatics

1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon turmeric
1/4 teaspoon saffron threads
1/4 teaspoon cayenne pepper (adjust to taste)
1 tablespoon fresh ginger, grated
2 garlic cloves, minced
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper

Garnishes & Optional Add-Ins

Fresh parsley, chopped
Almonds, toasted
Extra virgin olive oil, for drizzling
Harissa sauce, for serving
Dried apricots or figs, for added sweetness

Chicken tajine slow-cooking in a tagine pot with the conical lid slightly ajar, steam rising,

Equipment Needed (Plus Alternatives)

While a traditional tagine pot is ideal, don’t worry if you don’t have one. A heavy Dutch oven or a deep skillet with a tight-fitting lid works just as well. If you do have a tagine pot, make sure it’s properly seasoned to enhance the flavors. And don’t forget the lid—it’s crucial for trapping steam and slow-cooking the chicken to perfection.

Step-by-Step Chicken Tajine Instructions

1. Marinate the Chicken

In a large bowl, whisk together 1/4 cup olive oil, 1/4 cup water, 1 tablespoon cumin, 1 tablespoon paprika, 1 teaspoon ground ginger, 1 teaspoon cinnamon, 1/2 teaspoon turmeric, 1/4 teaspoon saffron threads, 1/4 teaspoon cayenne pepper, 1 tablespoon grated fresh ginger, 2 minced garlic cloves, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Add the chicken pieces to the marinade, making sure they’re evenly coated. Cover and refrigerate for at least 2 hours (or up to 24 hours for deeper flavor).

2. Layer the Tagine Pot

Heat 1 tablespoon of olive oil in your tagine pot or Dutch oven over medium heat. Add the sliced onions and sauté until golden brown, about 8-10 minutes. Stir in the carrots (if using) and cook for another 5 minutes.
Add the marinated chicken to the pot, along with any accumulated juices. Pour in the tomato paste and preserved lemons, stirring to combine.

3. Slow-Cook to Perfection

Add the sliced olives to the pot and give everything a good stir. Cover with the lid and reduce the heat to low. Cook for 1 hour and 15 minutes, allowing the flavors to meld together. If you’re using a Dutch oven, make sure the lid is tight to trap steam.
After an hour and 15 minutes, remove the lid and give the chicken a gentle stir. If the sauce seems too thick, add a little water (1-2 tablespoons) and continue cooking for another 15 minutes.

4. Add Final Touches & Serve

Remove the tagine from the heat and let it rest for 10 minutes. Garnish with fresh parsley, toasted almonds, and a drizzle of olive oil. Serve immediately with couscous, flatbread, or roasted vegetables on the side.
For an extra kick, serve with a dollop of harissa sauce on the side.

Essential Recipe Information

Prep Time: 30 minutes (+ marinating time)
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 4-6

Recipe Notes & Pro Tips

Here’s the thing: cooking a tajine isn’t an exact science. It’s about balance and patience. If your chicken seems dry, don’t panic—just add a splash of water and let it simmer a bit longer. And if you’re using a Dutch oven, don’t forget to add a bit of water during cooking to mimic the steam circulation of a traditional tagine pot. Trust me, it’s all about creating that moist, flavorful environment that makes tajine so special.

Serving Suggestions & Pairings

Traditional Sides (Couscous, Flatbread)

Chicken tajine is traditionally served with couscous, which absorbs the flavorful sauce beautifully. If you’re not a fan of couscous, a side of flatbread or roasted vegetables makes an excellent accompaniment. For a bit of sweetness, add dried apricots or figs to the tajine during the last 15 minutes of cooking.

Wine or Tea Pairings

When it comes to drinks, a dry Riesling or a crisp white wine pairs beautifully with the spices and tanginess of the tajine. For a more traditional touch, serve a glass of mint tea on the side. It’s a refreshing contrast to the rich, spicy flavors of the dish.

Storage & Reheating Instructions

Leftover tajine keeps well for up to 3 days in the fridge. To reheat, gently warm it on the stovetop with a splash of broth or water to keep it moist. Avoid microwaving, as it can dry out the dish. And if you have extra, it makes a great meal prep option for the week!

Recipe Variations to Try

Vegetarian Tajine Option

Swap the chicken for 1 1/2 pounds of firm tofu or 2 cups of chickpeas. Follow the same steps, adjusting the cooking time as needed. For extra flavor, add a bit more tomato paste and a pinch of smoked paprika.

Using Different Proteins

Feel like mixing things up? Try this tajine with lamb or beef. The cooking time will be a bit longer—2 hours for lamb and 2 hours and 30 minutes for beef. You can also add potatoes or sweet potatoes for a hearty, comforting dish.

Frequently Asked Questions About Chicken Tajine Recipe

Can I make chicken tajine without a tagine pot?

Absolutely! A heavy Dutch oven or deep skillet with a tight-fitting lid works perfectly. Just add 1-2 tablespoons of water during cooking to mimic the steam circulation of a traditional tagine pot. Don’t stress about it—your tajine will still turn out amazing.

What’s a substitute for preserved lemons?

If you can’t find preserved lemons, zest 1 lemon and add 1 tablespoon of lemon juice. But if you want the authentic taste, try making quick-preserved lemons. Simply slice 2 lemons, sprinkle them with 1/4 cup of salt, and let them sit in a jar with 1 cup of water for at least 30 minutes. They won’t be as tangy as store-bought, but they’ll add a nice citrus kick.

How long does leftover tajine keep?

Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth to keep it moist. And trust me, it’s even better the next day—letting the flavors meld overnight does wonders.

Can I use boneless chicken thighs?

Yes, but bone-in thighs are juicier and more flavorful. If you’re using boneless, reduce the cooking time by 15 minutes to prevent them from drying out. But if you can, go bone-in—it’s worth the extra effort.

What sides pair best with tajine?

My go-to is always couscous—it’s simple and soak up all the delicious sauce. Flatbread is another great option, or serve it with roasted vegetables for a bit of crunch. And don’t forget the mint tea or a dry Riesling—it’s the perfect complement to the spices.

Is this recipe gluten-free?

Yes, as long as you use gluten-free broth and check your spice blends for any gluten-containing additives. Most spices are gluten-free, but it’s always good to double-check.

Can I add other vegetables?

Absolutely! Carrots, potatoes, or butternut squash are all great additions. Just add them during the layering step and adjust the cooking time if needed. It’s a great way to make the dish even heartier.

So there you have it—a complete guide to making an authentic chicken tajine. Whether you’re a seasoned cook or a kitchen newbie, this recipe is sure to impress. Gather your ingredients, fire up the stove, and get ready to transport your taste buds to the vibrant streets of Marrakech. Enjoy!

Authentic Chicken Tajine Recipe with Preserved Lemons & Olives

What is Chicken Tajine?

Why You’ll Love This Recipe