Chicken Tagine with Preserved Lemon

Name: Chicken Tagine with Preserved Lemon
Prep time: 20 min
Cook time: 1 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1.2 kg / 2.6 lbs chicken thighs or legs, bone-in; 2 preserved lemons (rinsed, flesh discarded, peel sliced); 2 large onions, grated or finely sliced; 4 cloves garlic, minced; 1 tsp ground ginger (5 g); 1 tsp turmeric (5 g); ½ tsp ground cinnamon (2.5 g); ½ tsp saffron threads (optional but traditional); 100 g / 3.5 oz green olives (pitted or whole); 2 tbsp olive oil (30 ml / 1 fl oz); 1 bunch fresh cilantro, chopped; 1 bunch fresh parsley, chopped

Tagine Djaj Bi Hamad Markad, Moroccan Chicken Tagine

Morocco

Recipe Snapshot

The essentials, at a glance

A fragrant Moroccan tagine where tender chicken melds with the bright essence of preserved lemons and the warmth of aromatic spices. Sweet and savory notes intertwine, creating a dish that’s both exotic and deeply comforting. Served over couscous, it’s a journey of flavor in every bite.

Mediterranean Main Course

Dairy-FreeGluten-FreeKeto-friendlyNut-Free

Difficulty

Medium

Servings

Prep Time

20 mins

Make Time

1 hr 15 mins

Calories

380 / serving

Diet

Non-Veg

Protein 33.1g

Fat 29.0g

Carbs 7.8g

Above values do not change with any serving size changes you make below

May not be suitable if you suffer with:

Acid Reflux

IBS

Indigestion

High Blood Pressure

Cook Along

The Practical Bit

Follow each phase with a cleaner flow from ingredient prep to final plating.

Track cooking progress forChicken Tagine with Preserved Lemon

STEP 1

Marinate chicken: Combine chicken with half the herbs, ginger, turmeric, cinnamon, saffron, garlic, salt, and pepper. Coat well. Marinate 30 mins or overnight.

Instructions

Main

Marinate chicken: Combine chicken with half the herbs, ginger, turmeric, cinnamon, saffron, garlic, salt, and pepper. Coat well. Marinate 30 mins or overnight.

Brown chicken: Heat olive oil in tagine or heavy Dutch oven over medium heat. Brown chicken in batches, 4 mins per side. Remove.

Sauté onions: Add onions to pot, cook 10 mins until very soft and beginning to caramelize.

Return chicken: Place chicken on top of onions. Add 250ml water or chicken stock. Cover.

Simmer: Cook on low heat for 45 mins until chicken is tender.

Add finishing ingredients: Add preserved lemon peel and olives. Cook uncovered 10 more mins to reduce sauce slightly.

Serve: Garnish with remaining fresh herbs. Serve with couscous or crusty bread.

Nutritional Benefits

Preserved lemons provide vitamin C and unique fermented compounds.

Turmeric and ginger have potent anti-inflammatory properties.

Saffron may improve mood.

Chicken offers protein.

Olives provide healthy fats.

The slow-cooking method preserves nutrients.

Very low in carbohydrates.

Nutritional information is provided as a general guide only. Values may vary and should not replace professional medical or dietary advice.

Instruction image unavailable for this step.

Chicken Tagine with Preserved Lemon

Marinate chicken: Combine chicken with half the herbs, ginger, turmeric, cinnamon, saffron, garlic, salt, and pepper. Coat well. Marinate 30 mins or overnight.

From the Blog All Contributions

Slow-Cooked Chicken Tagine with Preserved Lemon

Yum User

23 Feb 2026

This Moroccan-inspired tagine layers tender chicken with preserved lemon and warm spices. The long cooking infuses each piece with aromatic depth, while the preserved lemon adds a bright, citrusy counterpoint. Serve over couscous to soak up every drop of the fragrant sauce.