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Dive into the heart of Moroccan cuisine with this rich and flavorful Chicken Tagine recipe. Known for its vibrant flavors and aromatic spices, Moroccan cooking is a celebration of texture and taste, and nothing embodies this better than a traditional tagine. This particular dish features succulent chicken thighs cooked with green olives and zesty lemons, resulting in a mouthwatering experience that is both comforting and exotic. Whether you are preparing a family dinner or looking to impress guests at a special occasion, this Moroccan Chicken Tagine is sure to be a hit.

Chicken Tagine Recipe with Olives and Lemons

Discover the vibrant flavors of Morocco with this Chicken Tagine featuring olives and lemons! This one-pot recipe combines tender chicken thighs with aromatic spices, zesty lemon, and savory olives for a dish that's both comforting and exotic. Perfect for family dinners or impressing guests, it’s easy to make and full of depth. Garnish with fresh cilantro for a pop of color. Enjoy a culinary adventure right in your kitchen!
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Ingredients
  

4 chicken thighs, skin-on and bone-in

2 tablespoons olive oil

1 large onion, finely chopped

2 cloves of garlic, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground ginger

1 teaspoon paprika

½ teaspoon cinnamon powder

1½ cups vegetable or chicken broth

2 lemons, zested and juiced (1 lemon cut into rounds)

1 cup green olives, pitted and halved

1 cup chickpeas, canned, drained, and rinsed

Fresh cilantro, for garnish

Salt and pepper to taste

1 tablespoon honey (optional)

Instructions
 

In a large tagine or heavy-bottomed pot, heat the olive oil over medium heat. Season the chicken thighs with salt and pepper, then add them to the pot, skin-side down. Brown the chicken for about 5-7 minutes each side until golden. Remove and set aside.

    In the same pot, add the chopped onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for another 1 minute until fragrant.

      Now add the ground cumin, coriander, ginger, paprika, and cinnamon. Stir well and let the spices toast for about 1 minute to bring out their flavors.

        Pour in the broth, lemon zest, and lemon juice. Stir, scraping any browned bits from the bottom of the pot.

          Return the browned chicken to the pot, arranging it skin-side up. Add the lemon rounds, olives, and chickpeas. If using, drizzle the honey on top for a touch of sweetness.

            Cover the tagine or pot and reduce the heat to low. Let it simmer for 45-55 minutes until the chicken is tender and fully cooked, ensuring to check occasionally to see if liquid remains (add water if needed).

              Once done, taste and adjust seasoning with more salt, pepper, or lemon juice as desired.

                Garnish with fresh cilantro before serving.

                  Prep Time: 15 minutes | Total Time: 1 hour 10 minutes | Servings: 4