Chicken tagine is one of the most beloved dishes in Moroccan cuisine — a slow-cooked stew of tender chicken, warming spices, and bright, tangy flavors. Named after the conical clay pot it is traditionally cooked in, this dish is surprisingly easy to make at home with just a heavy-bottomed pot or Dutch oven. Whether you are new to Moroccan cooking or a seasoned home chef, this recipe will transport your kitchen to the souks of Marrakech.
What Is Chicken Tagine?
A tagine is both the name of the North African clay cooking vessel and the slow-cooked stew made inside it. The conical lid traps steam and returns moisture to the dish, making even the simplest ingredients melt-tender. Chicken tagine typically features bone-in chicken pieces braised with onions, garlic, preserved lemon, olives, and a rich blend of spices including cumin, coriander, turmeric, ginger, and cinnamon.
Ingredients
Serves: 4–6 | Prep time: 20 minutes | Cook time: 1 hour
For the Spice Rub
- 1½ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ½ tsp black pepper
- 1 tsp salt
For the Tagine
- 1.5 kg (3.3 lbs) bone-in, skin-on chicken thighs and drumsticks
- 3 tbsp olive oil
- 2 large onions, thinly sliced
- 6 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 can (400g / 14 oz) diced tomatoes
- 1 cup chicken broth
- 1 preserved lemon, pulp removed, rind thinly sliced (or zest of 1 lemon)
- 1 cup green olives, pitted
- 1 tbsp honey
- Small bunch of fresh cilantro, chopped
- Small bunch of fresh parsley, chopped
Instructions
Step 1: Marinate the Chicken
Mix all the spice rub ingredients together in a small bowl. Pat the chicken pieces dry with paper towels, then rub the spice mixture all over them, getting under the skin where possible. For best results, cover and refrigerate for at least 1 hour or overnight. If you are short on time, even 15 minutes at room temperature will add great flavor.
