Moroccan Chicken Tagine

This Moroccan Chicken Tagine is a traditional North African dish. It’s made with tender chicken, aromatic spices, garlic, onion, olives, and lemon. It’s impressive for guests but easy for a weeknight dinner. This one-pot meal is full of flavor with little effort.

Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour
Servings: 4 to 6

What is a Moroccan Chicken Tagine?

A tagine is a North African clay pot with a conical lid. It’s also the name of the savory stew cooked in it. The pot’s design helps the stew stay moist and tender.

You don’t need a clay tagine to make this dish at home. A large cast-iron braiser or Dutch oven works great. This recipe uses lemon zest and juice instead of preserved lemons, making it easy to make.

The dish’s flavor comes from warm spices like cinnamon, cumin, and ginger. Briny olives and lemon add a nice contrast to the rich sauce.

Why You’ll Love This Moroccan Chicken Tagine Recipe

Bold, Complex Flavors: The spices create a rich and satisfying dish
One-Pot Wonder: It’s easy to prepare and clean up
Make-Ahead Friendly: It tastes better the next day
Versatile: Perfect for family dinners or guests
Healthy: It’s lean, has veggies, and olive oil
No Special Equipment Needed: Uses common kitchenware

Ingredients You’ll Need for Moroccan Chicken Tagine

For the Spice Mixture:

1 teaspoon paprika
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon

For the Garlic-Lemon Mixture:

1 lemon, zested and juiced
5 cloves garlic, minced

For the Tagine:

2 1/2 pounds bone-in, skin-on chicken thighs (6-8 thighs), trimmed of excess skin and fat
Salt and freshly ground black pepper
1 tablespoon olive oil
1 large yellow onion, halved and thinly sliced
2 tablespoons all-purpose flour
1 3/4 cups low-sodium chicken broth
2 tablespoons honey
2 large carrots, peeled and cut into 1/2-inch chunks
1/2 cup Greek cracked green olives, pitted and halved
2 tablespoons chopped fresh cilantro

Equipment Notes

This recipe uses bone-in, skin-on chicken thighs for a reason. Thighs have plenty of meat that stays tender. The bones and skin add lots of flavor. Even though the skin is removed halfway through, serving the chicken on the bone is traditional. But, you can take the meat off before serving for easier eating.

If you can’t find Greek cracked green olives, any green olive will do. Just make sure to pit them if needed. Castelvetrano or Manzanilla olives are great substitutes.

How To Make Moroccan Chicken Tagine

Step 1: Prepare the spice mixture

In a small bowl, mix together paprika, cumin, cayenne pepper, ginger, coriander, and cinnamon. Mix well and set aside.

Step 2: Prepare the lemon-garlic mixture

In another small bowl, mix half of the minced garlic (about 2-3 cloves) with 1 teaspoon of lemon zest. Set aside.

Step 3: Season and brown the chicken

Pat the chicken thighs dry with paper towels. Season both sides with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Place chicken skin-side down and cook until deep golden brown, about 5-7 minutes. Flip and brown the other side for 3 minutes. Transfer chicken to a plate.

Step 4: Remove chicken skin

Once the chicken cools slightly, remove and discard the skin. This step removes excess fat while keeping the flavor.

Step 5: Cook the onions

Pour off all but 2 tablespoons of fat from the pot. Add the sliced onion and cook over medium heat, stirring occasionally, until softened and beginning to brown, about 5-7 minutes.

Step 6: Add aromatics and thickener

Add the remaining garlic and the spice mixture to the pot. Cook, stirring constantly, until fragrant, about 30 seconds. Add the flour and continue to stir for 1 minute.

Step 7: Create the sauce

Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the honey, remaining lemon zest, and 1/2 teaspoon salt. Bring the mixture to a simmer.

Step 8: Return chicken to pot

Return the chicken to the pot along with any accumulated juices, arranging the pieces in a single layer. Reduce heat to low, cover, and simmer for 10 minutes.

Step 9: Add carrots

Add the carrot chunks, distributing them around the chicken pieces. Cover and continue to simmer until the chicken is fully cooked and the carrots are tender-crisp, about 10 minutes more. The chicken is done when an instant-read thermometer inserted into the thickest part (not touching bone) registers 175°F.

Step 10: Finish with bright flavors

Stir in the olives, reserved garlic-lemon mixture, chopped cilantro, and 1 tablespoon of fresh lemon juice. Taste the sauce and adjust seasoning if necessary, adding more lemon juice, salt, or pepper to taste.

Note: The flour added in step 6 helps thicken the sauce to a silky consistency that perfectly coats the chicken and vegetables.

Step 11: Serve

Transfer the chicken and sauce to a serving dish. For an authentic presentation, serve directly from the cooking vessel if it’s attractive enough. Sprinkle with additional chopped cilantro for garnish if desired.

Make-Ahead Instructions

This Moroccan Chicken Tagine gets better with time. It’s great for meals you can make ahead. To prepare in advance:

Follow the recipe through step 9 (after the carrots are cooked).
Let the tagine cool completely.
Put it in an airtight container and refrigerate for up to 2 days.
Reheat it gently on the stovetop over medium-low heat until it’s hot and bubbly.
Then, add the olives, garlic-lemon mixture, cilantro, and lemon juice just before serving.

What to Serve with Moroccan Chicken Tagine

This flavorful dish goes well with several sides for a complete Moroccan meal:

Perfect Fluffy Couscous: It soaks up the flavorful sauce well.
French Green Beans: A fresh, vibrant side that complements the rich tagine.
Moroccan Carrot Salad: A cooling contrast with grated carrots, lemon, and herbs.
Warm Pita or Crusty Bread: Great for sopping up the sauce.
Simple Green Salad: With a light lemon vinaigrette to balance the meal.

Frequently Asked Questions

Can I use boneless chicken instead? Yes, you can use boneless skinless chicken thighs. Brown them for 3-4 minutes per side. Then, simmer for about 15 minutes, or until the chicken is 175°F internally.

Is this recipe spicy? This tagine has a warm spice flavor but isn’t hot. The 1/4 teaspoon of cayenne adds a bit of heat. For less heat, reduce or omit the cayenne. For more heat, add more cayenne or a pinch of red pepper flakes.

Can I make this in a slow cooker? Yes! Brown the chicken and sauté the onions and spices as directed. Then, transfer everything to a slow cooker. Add the broth, honey, and lemon zest. Cook on low for 4-5 hours. Add the carrots for the last hour. Stir in the olives, garlic-lemon mixture, cilantro, and lemon juice before serving.

What if I can’t find certain spices? You can use 2-3 teaspoons of pre-mixed Moroccan spice blend (Ras el Hanout) as a substitute for the individual spices.

Can I freeze leftovers? Absolutely! This tagine freezes well for up to 3 months. Thaw it overnight in the fridge before reheating gently on the stovetop.

Nutrition Information

Per serving (1 chicken thigh with sauce):

Calories: 378
Fat: 21g
Saturated Fat: 5g
Carbohydrates: 12g
Sugar: 7g
Fiber: 2g
Protein: 32g
Sodium: 496mg
Cholesterol: 142mg

Nutritional information is an estimate calculated using an online nutrition calculator and should not be considered a guarantee.

More Moroccan-Inspired Recipes You’ll Love

Moroccan Lentil Soup: Hearty, warming, and packed with flavor
Spiced Moroccan Meatballs: Fragrant meatballs in a rich tomato sauce
Moroccan Couscous with Roasted Vegetables: A vegetarian delight with warm spices
Moroccan Chickpea Salad: Fresh, vibrant, and perfect for lunch
Orange Blossom Almond Cake: A subtly sweet dessert to complete your Moroccan feast

If you try this Moroccan Chicken Tagine, I’d love to hear about it! Please leave a comment and rate the recipe. Your feedback is invaluable. It helps others and motivates me to share more recipes you’ll enjoy.