This tagine is my weeknight passport to Marrakesh, the dish I reach for when I want something comforting but lively, aromatic yet unfussy. I first fell in love with the marriage of preserved lemon and green olives during a rainy trip years ago, when a small family-run cafe served a bubbling clay pot that perfumed the entire room. Back home, I tinkered until I found the balance of spices and citrus that reminded me of that memory: cumin and coriander for warmth, ginger and turmeric for glow, and just enough paprika and cinnamon to round it all out.

The magic here is in the gentle braise. Chicken thighs simmer until tender, cloaked in onions that melt into the sauce. The preserved lemon adds brightness without the bite of fresh juice, while buttery green olives provide briny depth. Every time this comes to the table, someone comments on the aroma before even taking a bite. The texture is luxurious, the sauce glossy and spoonable over rice, and the flavors feel both familiar and transporting at once.

Ingredients

• Bone-in, skin-on chicken thighs: Choose about 3 pounds for juicy, flavorful results. Thighs hold up to braising without drying out and give the sauce body thanks to the rendered skin.
• Preserved lemons: The rind brings citrus perfume without sharp acidity. Look for jarred preserved lemons in international aisles; rinse and use the peel for the best flavor.
• Green olives: Pitted Castelvetrano or Manzanilla olives add briny richness and pleasant bite. Choose firm, bright green olives packed in brine, not oil.
• Onion and garlic: A large yellow onion and a few garlic cloves melt into the braise, creating a naturally sweet, savory base that thickens the sauce.
• Warm spices: Ground cumin, coriander, ginger, turmeric, sweet paprika, and a pinch of cinnamon create the signature Moroccan profile without needing a premade blend.
• Fresh herbs: Chopped cilantro and parsley stirred in at the end keep the sauce vibrant and lift the rich chicken flavors.
• Low-sodium chicken broth: Just enough to deglaze and create steam for a gentle braise; low-sodium keeps the salt level in check with olives and lemon.

Instructions

Marinate the chicken: Pat 3 lb chicken thighs dry. In a bowl, mix 2 tbsp olive oil, 2 tsp kosher salt, 1 tsp black pepper, 2 tsp ground cumin, 2 tsp ground coriander, 1 1/2 tsp ground ginger, 1 tsp turmeric, 1 tsp sweet paprika, 1/2 tsp cinnamon, 3 minced garlic cloves, and the zest and juice of 1 lemon. Coat chicken thoroughly and marinate 30 minutes (or up to overnight) for deeper flavor. Sear for flavor: Warm 1 tbsp olive oil in a tagine base or Dutch oven over medium-high heat. Sear chicken skin-side down until golden, 3 to 4 minutes per side. Browning adds complex flavor and helps render fat for a lush sauce. Transfer chicken to a plate. Sweat the onions: Add 1 large sliced yellow onion and a pinch of salt to the pot. Cook over medium heat, stirring, until softened and lightly golden, 5 to 7 minutes. Scrape up any browned bits to build depth. If spices catch, lower heat and add a splash of broth. Assemble the braise: Pour in 1 cup low-sodium chicken broth and scrape the pot to release fond. Nestle chicken and its juices into the onions. Scatter 1 preserved lemon rind (rinsed and thinly sliced) and 3/4 cup pitted green olives over the top. Simmer gently: Cover and reduce heat to low for a gentle simmer. Cook 35 to 40 minutes, basting occasionally, until chicken is tender and reads 165°F at the thickest part. If the sauce reduces too quickly, add a few tablespoons of broth. Finish and serve: Uncover for the last 5 minutes to slightly thicken. Stir in 1/4 cup chopped cilantro and 1/4 cup chopped parsley. Taste and adjust salt to balance the olives and lemon. Rest 5 minutes, then serve with rice or cauliflower rice.

Storage Tips

Cool the tagine to room temperature within 1 hour, then transfer to shallow airtight containers. Refrigerate up to 4 days. Reheat gently on the stovetop over medium-low heat with a splash of broth or water to loosen the sauce, about 8 to 10 minutes, stirring occasionally. For freezing, pack in freezer-safe containers with headspace and label with the date; freeze up to 3 months. Thaw overnight in the refrigerator before reheating. Avoid boiling vigorously, which can toughen the chicken and mute the lemon aroma. If the sauce tastes concentrated after storage, balance with a spoonful of water and a squeeze of fresh lemon to brighten without over-salting.

Ingredient Substitutions

If preserved lemons are hard to find, use 1 to 2 tbsp finely chopped lemon zest plus 1 to 2 tsp lemon juice and a pinch of salt to mimic the effect. Swap green olives with cracked Kalamatas for deeper brine; rinse well to prevent an overly salty finish. Boneless thighs work with a reduced cook time of 25 to 30 minutes; add 1 tsp olive oil to compensate for less rendered fat. For a vegetarian take, replace chicken with 2 cans (15 oz each) chickpeas, drained and rinsed, and add 1 cup diced carrots; simmer 20 minutes. Sensitive to heat? Skip paprika and lean on turmeric and coriander for warmth without spice. If you keep ras el hanout on hand, replace the individual spices with 1 1/2 tbsp of that blend.

Serving Suggestions

I love this spooned over fluffy basmati rice that soaks up the lemony juices. For a lighter table, offer cauliflower rice or a simple orange and fennel salad to echo the citrus notes. Toasted almonds or pine nuts sprinkled on top bring crunch and a touch of richness. For gatherings, serve straight from the tagine or Dutch oven alongside warm flatbreads for dipping. A dollop of harissa on the side lets heat-lovers customize their bowls. Garnish with extra chopped cilantro and thin slivers of preserved lemon for color and fragrance at the table.

Cultural Background

Tagine refers both to the dish and the conical-lidded vessel used throughout Morocco and North Africa. The shape encourages steam to condense and drip back into the food, creating a self-basting environment perfect for gentle braises. Chicken with preserved lemon and olives is a beloved classic in Moroccan homes and restaurants alike, prized for its balance of brightness and savory depth. Preserved lemons, cured in salt and their own juice, are a pantry staple that lend citrus complexity impossible to replicate with fresh fruit alone. While techniques vary by region and family, the heart of the dish remains the same: patience, fragrance, and tender bites meant for sharing.

Seasonal Adaptations

In winter, add sliced carrots or quartered potatoes in the last 30 minutes for a heartier braise. Spring welcomes tender asparagus tips or peas stirred in for the final 5 minutes to keep their color and snap. Summer begs for a handful of cherry tomatoes, which burst and sweeten the sauce. In autumn, a few wedges of delicata squash turn creamy without dissolving. Adjust salt when adding vegetables that absorb seasoning, and maintain a gentle simmer so new additions cook through without diluting the sauce’s body.

Meal Prep Tips

Marinate the chicken in the morning or the night before to front-load flavor and save time. You can also slice the onions and rinse and slice the preserved lemon in advance, storing each component separately in airtight containers. Cook the tagine fully, then portion into 4 to 6 meal prep containers with rice or cauliflower rice and a wedge of lemon. Reheat covered in the microwave at 50 to 60 percent power, 2 to 3 minutes per portion, stirring halfway. If making for a dinner party, complete the braise, then rewarm gently and add herbs just before serving for that burst of freshness.

Set this on the table and watch everyone lean in. The colors, the perfume, the first spoonful of sauce over warm rice make this a dish that feels both comforting and celebratory. I hope it becomes your go-to too.