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Chicken Tagine

A classic Moroccan chicken dish made with African spices. Although traditionally made in a tagine pot with preserved lemon, this version is cooked on the stove top in a dutch oven and uses lemon zest.
Chicken Tagine

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Servings: 3
Total Time: 1 hour
Recipe by: Frankie


6 chicken pieces, 3 thighs and 3 drumsticks
salt & pepper
2 TBSP olive oil
1 large yellow onion, chopped
1 TBSP freshly grated ginger
3 medium garlic cloves, minced
2 TBSP paprika
1 tsp ground cumin
1 tsp ground cinnamon
1/2 tsp turmeric
1/2 tsp ground coriander
1/2 tsp ground cardamom
1 cup chicken broth
1 TBSP lemon zest
3 TBSP freshly squeezed lemon juice
1/4 cup fresh chopped cilantro
1/2 cup green olives, halved
prepared couscous for serving


1. Pat the chicken dry and generously season with salt and pepper.

2. Heat the oil in a large dutch oven over medium-high heat. When the oil is hot add the chicken skin-side down and lightly brown, about 6 minutes. Flip chicken and brown on the other side, about 6 more minutes. Transfer chicken to a plate and set aside.

3. Discard all but 1 TBSP of fat from the pot and reduce the heat to medium. Add the onion, ginger, garlic, paprika, cumin, cinnamon turmeric, coriander, and cardamom and cook, stirring often, about 3 minutes.

4. Stir in the chicken broth and scrape the bottom of the pan using a wooden spoon to release any stuck on bits. Nestle the chicken pieces in the pot skin-side up and bring to a boil. Cover and simmer over medium-low heat for 20 minutes or until chicken is cooked through.

5. Remove the chicken pieces from the sauce and transfer to a serving bowl and set aside.

6. Stir the lemon zest, lemon juice, cilantro, and olives into the sauce. Simmer the sauce over medium heat until slightly reduced, about 5 minutes. Season with salt and pepper to taste.

7. Pour sauce over the chicken and serve with the couscous.

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Chicken Tagine

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