Chicken Moroccan Tagine ? well you should tast it !

Note: If you choose to use a tagine to make this recipe, make sure you place a heat diffuser under it so it doesn’t crack with the heat.

Key Ingredient Notes

Creating an authentic chicken tagine starts with selecting the right ingredients. This is just an overview of the ingredients you need. For a complete list of ingredients and measurements, scroll down to the recipe card.

Chicken: Bone-in, skinless chicken thighs are ideal for this dish as they stay juicy and flavorful during slow cooking. You can leave the skin on if you wish, but it will get very soft since the stew is cooked with a lid.
Preserved Lemons: These tangy, salty lemons are a cornerstone of Moroccan cuisine, adding brightness and depth to the tagine. Do your best not to omit them but if you can’t find preserved lemons, fresh lemon juice and lemon zest will make a decent substitute.
Onions and Garlic: These aromatics create a savory base for the dish and complement the sweetness of the fruit. You want at least 2 cups of sliced onion as they provide a lot of flavor and liquid to the dish.
Spices: A harmonious blend of cumin, coriander, cinnamon, turmeric, ginger, and paprika delivers the signature warmth and complexity of Moroccan cooking.
Harissa paste (optional): Harissa is a North African chili pepper paste that’s loaded with delicious spices and smoky flavor. It adds another dimension of flavor to this dish but it is not a common or essential ingredient in chicken tangines so feel free to leave it out. I only add it if I already have an open jar in the fridge (which is almost always because I love it). Note that harissa can vary in heat level — usually available in mild or spicy — so if yours is spicy, add only 1 tablespoon.
Saffron (optional): I love adding a few threads of saffron to this chicken tagine. It lends a golden hue and an inimitable flavor to the braise. That said, I often omit it and the tagine is just as gorgeous and delicious.
Dried apricots: Apricots or prunes add a touch of natural sweetness that balances the savory elements. Many tagine recipes call for caramelizing the apricots (or any dried fruit) before adding them to the tagine. It is an extra, optional step but you do this while the chicken is cooking and all you need to do is cook the apricots with water, honey and a cinnamon stick until they’re jammy and extra delicious. Super worth it. If you wish to skip this step, simply add the apricots as-is to the pot.
Olives: Green or purple olives add a salty, briny note to the dish.
Fresh Herbs: Cilantro and parsley provide a vibrant, fresh finish.
Low-sodium chicken stock or water: Helps create a rich, flavorful sauce to infuse the chicken and vegetables. If you wish, you can use water—I often do.
Toasted blanched almonds (optional): While I love the flavor and crunch from the toasted almonds, feel free to omit them if allergies are a concern.

Substitutes and Variations

Don’t have all the ingredients on hand? No problem! Here are some substitutions and ways to customize this classic Moroccan dish:

Chicken —> Swap thighs for drumsticks or use a mix like I do. You can also use a whole chicken cut into pieces. Use lamb or beef for a different spin, just be sure you allow for almost double the cooking time.
Dried Fruits —> Substitute apricots with golden raisins, dates, or prunes for a different flavor profile.
Spices —> If you’re missing one or two spices, a premade ras el hanout spice blend works well.
Add vegetables —> If you have room in your pan, feel free to add some vegetables. Carrots, cauliflower, zucchini, or chickpeas would all be great for this tagine.
Make it a vegan tagine —> A vegetarian Moroccan tagine is delicious! Instead of the chicken, use 1 can drained and rinsed chickpeas, cubed sweet potatoes, carrots, and/or butternut squash. Cauliflower, artichokes, or peas (added at the end) would also be wonderful here!
Serve topped with toasted nuts —> For a crunch factor, add some chopped toasted almonds, pistachios or pine nuts.

How To Prepare Preserved Lemons For This Chicken Tagine

For this recipe, we are using the pulp of the preserved lemons as well as the skin. Some preserved lemons are quite large, and some are very small. Mine were very small so I used two. Here’s how to prepare them:

Use a small sharp knife to quarter the preserved lemon.
Using the tip of the knife, separate the pulp from the skin. Remove the seeds and give the pulp a rough chop.
Thinly slice the skin.