Tajine de Poulet au Citron Confit et Olives (Marrakech Preserved Lemon & Olive Chicken Tagine) – Authentic Morocco Recipe
Morocco’s signature golden tagine uniting tender chicken, tangy preserved lemon, and olives in saffron-ginger gravy.
- Country of Origin
- 🇲🇦 Morocco (North Africa, Africa)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Seared chicken thighs, Briny green and violet olives, Preserved lemon strips and crusty khobz bread, Saffron threads, Ground ginger
Ingredients for Tajine de Poulet au Citron Confit et Olives (Marrakech Preserved Lemon & Olive Chicken Tagine) (4 Servings)
- 1.25 lbs (or 2.5 cups) seared chicken thighs, prepped into bite-sized pieces
- 1.5 cups briny green and violet olives, washed and trimmed
- 1 cup preserved lemon strips and crusty khobz bread
- 1 medium onion and 3 cloves garlic, finely minced with saffron threads
- 1.5 tbsp traditional Morocco seasoning (ground ginger, turmeric, 5 cloves garlic, fresh cilantro and parsley)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown seared chicken thighs for 5 minutes.
- Add minced onion, garlic, saffron threads, and ground ginger, turmeric, 5 cloves garlic, fresh cilantro and parsley, stirring for 2 minutes until deeply aromatic.
- Add briny green and violet olives and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in preserved lemon strips and crusty khobz bread right before serving warm.