Name: Moroccan Chicken Tagine (One-Pot)
Prep time: 15 min
Cook time: 55 min
Total time: PT-487110H43M16S
Cuisine: Moroccan
Ingredients: 2 tbsp olive oil; 1 large onion, sliced; 3 cloves garlic, minced; 1 kg (about 2 lb) bone-in chicken thighs, skin removed; 1 tsp ground ginger; 1 tsp ground cumin; 1 tsp ground turmeric; 1 tsp sweet paprika; ½ tsp ground cinnamon; ¼ tsp ground black pepper; 1 tsp sea salt, or to taste; 2 carrots, cut into thick sticks; 1 medium zucchini, thickly sliced; 400 g (14 oz) canned diced tomatoes; 240 ml (1 cup) low-sodium chicken broth; 1 preserved lemon, rind rinsed and cut into thin strips; 100 g (¾ cup) pitted green olives; 2 tbsp chopped fresh cilantro; 2 tbsp chopped fresh flat-leaf parsley

A fragrant, slow-simmered chicken dish layered with warm spices, preserved lemon, and briny olives—made entirely in one pot for an effortless taste of classic Moroccan home cooking.

Why You’ll Love This Recipe

One-pot efficiency: Minimal cleanup without sacrificing depth of flavor.
Authentic aroma: Saffron, ginger, and preserved lemon recreate the signature tagine perfume.
Flexible ingredients: Easily adapts to seasonal produce or pantry staples.
Meal-prep friendly: Flavors deepen overnight, making leftovers even better.
Impressive yet simple: Elegant enough for company, straightforward enough for weeknights.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Chicken thighs, bone-in
Olive oil
Yellow onion, thinly sliced
Garlic cloves, minced
Ground ginger
Ground cumin
Ground coriander
Sweet paprika
Ground turmeric
Ground cinnamon
Saffron threads, bloomed in warm water
Preserved lemon, quartered (or fresh lemon zest)
Carrots, cut into batons
Chicken stock (or water)
Pitted green olives
Salt and black pepper
Chopped cilantro or parsley, for garnish

directions

Season & sear
Pat the chicken dry, season with salt, pepper, and half the dry spices. Heat olive oil in a heavy pot or traditional tagine base over medium-high heat. Brown the chicken on both sides; transfer to a plate.
Build the base
Reduce heat to medium. Add onion and sauté until translucent, then stir in garlic and remaining spices. Cook 1 minute until aromatic.
Deglaze
Pour in the saffron water and a splash of stock, scraping up browned bits.
Layer & simmer
Return chicken to the pot. Arrange carrots, preserved lemon, and olives around it. Add remaining stock; liquid should rise halfway up the chicken. Bring just to a boil.
Slow cook
Cover, reduce heat to low, and simmer 40–45 minutes, turning the chicken once, until tender and the sauce has thickened.
Finish & serve
Taste and adjust seasoning. Scatter cilantro or parsley over the top. Serve hot with couscous or crusty bread.

Servings and timing

Yield	Prep Time	Cook Time	Total Time
4 servings	15 minutes	45 minutes	1 hour

Variations

Dried fruit twist: Add a handful of dried apricots or golden raisins in the last 15 minutes for subtle sweetness.
Vegetable-forward: Replace half the chicken with cubed butternut squash or chickpeas for a lighter, plant-rich meal.
Spice heat: Stir in ¼ teaspoon cayenne or a chopped fresh chili for gentle warmth.
Herb swap: Use fresh mint instead of cilantro for a brighter finish.

storage/reheating

Refrigerate: Cool completely, then store in an airtight container for up to 3 days.
Freeze: Portion into freezer-safe containers; freeze up to 2 months. Thaw overnight in the refrigerator.
Reheat: Warm gently on the stovetop over low heat, adding a splash of water or stock to loosen the sauce as needed.

FAQs

How do I make this without a traditional clay tagine?

A heavy enamel-coated Dutch oven or any thick-bottomed pot with a tight lid replicates the gentle, even heat of a tagine.

Can I use chicken breasts?

Yes, but reduce simmer time to prevent drying; 25–30 minutes is usually sufficient.

What if I can’t find preserved lemons?

Substitute the zest of one fresh lemon plus 1 teaspoon of lemon juice; you’ll miss some depth but keep the brightness.

Is saffron essential?

While authentic, it’s optional. A pinch adds color and aroma, but the dish remains delicious without it.

Can this be cooked in a slow cooker?

Brown the chicken and onions first for flavor, then transfer everything to the slow cooker and cook on low for 5–6 hours.

How spicy is the dish?

Traditional tagine is aromatic rather than hot; adjust chili or paprika if you prefer more heat.

Are green olives mandatory?

Any firm, briny olive works. Castelvetrano or Kalamata lend different nuances.

What sides pair best?

Steamed couscous, crusty bread, or fluffy rice soak up the sauce beautifully.

Can I add potatoes?

Yes—cube waxy potatoes and nestle them among the chicken; extend cooking about 10 minutes, adding liquid if needed.

Does the flavor improve overnight?

Absolutely. Resting allows spices and citrus to meld; many cooks make it a day ahead for fuller taste.

Conclusion

Moroccan Chicken Tagine showcases how a handful of pantry spices, preserved citrus, and patient simmering transform simple chicken into a richly layered, comforting meal—perfect for both casual family dinners and special gatherings. Enjoy the journey of aroma and flavor in every spoonful.