Moroccan Chicken Tagine
If there’s one type of dish I always come back to when I want something deeply comforting, fragrant, and cozy, it’s a good Chicken Tagine. This version is warming, slightly spicy, savory, and packed with layered spices that make your kitchen smell incredible while it simmers away.
This isn’t a traditional Moroccan tagine cooked in a clay pot, but rather a home-friendly, weeknight-approachable version that gives you all the cozy vibes with ingredients that are easier to find and a method that works beautifully on the stovetop. Bone-in chicken thighs simmer in a spiced sauce with onions, preserved lemon, olives, harissa, and saffron for a dish that feels both comforting and special.
It’s the kind of meal you make on a quiet evening, spoon over fluffy couscous or rice, and savor slowly.
Why You’ll Love This Chicken Tagine
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One-pot meal with minimal cleanup
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Deeply flavorful thanks to warm spices, harissa, and saffron
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Cozy, comforting, and perfect for colder nights
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Great for make-ahead meals – it tastes even better the next day!
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Naturally gluten-free and easy to customize
Ingredients You’ll Need For the Chicken Tagine
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6 bone-in, skin-on chicken thighs
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2 tbsp olive oil
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1 yellow onion, finely diced
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2 cloves garlic, minced
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1 large carrot, cut into bite-sized pieces
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1 tbsp tomato paste
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1 tbsp harissa paste
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1 tbsp preserved lemon flesh, minced
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½ cup green olives
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1 cup unsalted chicken stock
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Chopped cilantro and/or parsley, for garnish
Chicken Marinade Ingredients
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2 tsp ground cumin
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1 tsp turmeric
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1 tsp cumin seeds
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½ tsp ground coriander
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½ tsp chili powder
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1 tsp salt
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½ tsp black pepper
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1 tbsp saffron steeped water
(Crush a pinch of saffron threads, then mix with 1 tbsp warm water)
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1 tbsp olive oil
How to Make Chicken Tagine
1. Marinate the Chicken
In a large bowl, add the chicken thighs and all the marinade ingredients. Mix well until the chicken is evenly coated. Set aside while you prepare the base.
2. Build the Flavor Base
Heat olive oil in a large deep skillet or cast-iron braiser over medium heat. Add diced onions and minced garlic and sauté for about 2 minutes until fragrant and softened.
Stir in the tomato paste, harissa paste, and preserved lemon. Cook for another minute, stirring constantly, until everything is well combined.
3. Simmer the Tagine
Pour in the chicken stock, then nestle the chicken thighs into the pan in an even layer. Spoon some of the sauce over the chicken.
Bring to a gentle simmer, cover, and cook on low for about 30-35 minutes, until the chicken is tender and cooked through.
4. Reduce the Sauce
Remove the lid and continue simmering for another 5-10 minutes, allowing the sauce to slightly thicken and concentrate in flavor.
5. Garnish & Serve
Finish with chopped cilantro and/or parsley. Serve warm over couscous or yellow basmati rice and enjoy every cozy bite.
Tips for the Best Chicken Tagine
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Bone-in, skin-on chicken thighs give the richest flavor and stay incredibly juicy
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Don’t skip the preserved lemon—it adds brightness and depth
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Keep the simmer gentle to avoid drying out the chicken
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This dish tastes even better after resting for a few minutes before serving
Ingredient Substitutions & Variations
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Chicken thighs: Boneless thighs work, but reduce cooking time slightly
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Harissa paste: Substitute with chili paste or a mix of tomato paste + chili flakes
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Preserved lemon: Lemon zest + a splash of lemon juice can work in a pinch
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Green olives: Kalamata or Castelvetrano olives are great alternatives
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Carrots: Add potatoes, sweet potatoes, or chickpeas for extra heartiness
What to Serve with Chicken Tagine
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Fluffy couscous
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Yellow basmati rice
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Warm naan or flatbread
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A simple cucumber or herb salad
Chicken Tagine
Ingredients
Main Ingredients:
- 6 chicken thighs - bone-in skin-on
- 1 yellow onion - finely diced
- 2 cloves garlic - minced
- 1 large carrot - cut into bite-sized pieces
- 2 tbsp olive oil
- 1/2 cup green olives
- 1 tbsp minced preserved lemon - peel discarded
- 1 tbsp tomato paste
- 1 tbsp Harissa paste
- 1 cup unsalted chicken stock
- Chopped cilantro and/or parsley - for garnish
Chicken Marinade:
- 2 tsp cumin powder
- 1 tsp turmeric
- 1 tsp cumin seeds
- 1/2 tsp ground coriander
- 1/2 tsp chili powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp saffron water - crush a pinch of saffron threads, then mix with 1 tbsp warm water
- 1 tbsp olive oil
Instructions
- In a large bowl, combine chicken thighs with all the marinade ingredients. Mix well until evenly coated. Set aside.
- Heat olive oil in a large deep skillet or cast iron braiser over medium heat. Add diced onions and minced garlic, sauté for about 2 minutes until fragrant. Stir in tomato paste, Harissa paste, and minced preserved lemon. Cook for another minute.
- Pour in chicken stock, then place the chicken thighs on top in an evenly layer. Baste the chicken thighs with the stock mixture and bring it to a simmer. Add the carrots and green olives, cover the pot with a lid and simmer on low for about 30-35 minutes.
- Remove the lid and continue simmering for another 5-10 minutes until the sauce slightly thickens. Season with a little more salt if needed.
- Garnish with chopped cilantro and/or parsley. Serve warm with cuscus or yellow Basmati rice. Enjoy!