Name: Moroccan Chicken Tagine
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Moroccan
Ingredients: 1 teaspoon paprika; 1 teaspoon ground cumin; ¼ teaspoon cayenne pepper; ½ teaspoon ground ginger; ½ teaspoon ground coriander; ¼ teaspoon ground cinnamon; 1 lemon (zested and juiced); 5 cloves garlic, minced; 8 bone-in, skin-on chicken thighs (about 4 lb), trimmed of excess fat and skin; Salt and freshly ground black pepper; 1 tablespoon olive oil; 1 large yellow onion, halved and sliced ¼-inch thick; 2 tablespoons all-purpose flour; 1¾ cups chicken broth; 2 tablespoons honey; 2 large (or 3 medium) carrots, peeled, cut into ½-inch-thick coins; ½ cup Greek cracked green olives, pitted and halved; 2 tablespoons chopped fresh cilantro leaves

Jump to Recipe·Leave a Review

A richly flavored Moroccan-style chicken dish where bone-in, skin-on chicken thighs are braised with a blend of warm spices, garlic, onions, carrots, olives, honey, and fresh lemon, delivering a company-worthy meal that’s deceptively easy to prepare.

Why You’ll Love This Recipe

Deep, comforting flavors thanks to aromatic spices like paprika, cumin, coriander, ginger, cinnamon, and cayenne.
A balance of savory and bright notes—from honey’s sweetness, lemon zest and juice, and olives’ tang.
Bone-in thighs stay juicy and forgiving even if gently overcooked.
No need for a traditional tagine pot—use a Dutch oven, heavy braiser, or skillet with a lid.
Effort is front-loaded: simple prep leads to impressive results.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 teaspoon paprika
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
½ teaspoon ground ginger
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
1 lemon (zested and juiced)
5 cloves garlic, minced
8 bone-in, skin-on chicken thighs (about 4 lb), trimmed of excess fat & skin
Salt and freshly ground black pepper
1 tablespoon olive oil
1 large yellow onion, halved and sliced ¼-inch thick
2 tablespoons all-purpose flour
1¾ cups chicken broth
2 tablespoons honey
2 large (or 3 medium) carrots, peeled, cut into ½-inch-thick coins
½ cup Greek cracked green olives, pitted and halved
2 tablespoons chopped fresh cilantro leaves

Directions

Combine the spices (paprika, cumin, cayenne, ginger, coriander, cinnamon) in a small bowl. Set aside.
Zest the lemon, then mince one garlic clove with 1 teaspoon of zest; set aside.
Season chicken thighs with salt and pepper on both sides.
Heat olive oil in a heavy Dutch oven or braiser over medium-high until smoking. Brown chicken, skin-side down, until deep golden (~5 min); flip and brown the other side (~4 min). Transfer to a plate. Peel off skin and discard. Keep just 1 tablespoon of fat in the pan.
Reduce heat to medium, add onion, and cook until browned at edges but still holding shape (5–7 min), adding water if pan is too dark.
Add remaining minced garlic, then the spice-flour mix; stir until fragrant (~30 sec).
Stir in chicken broth, honey, remaining lemon zest, and ¼ tsp salt, scraping up browned bits.
Return chicken to the pan, reduce heat to medium-low, cover, and simmer 10 min.
Add carrots, cover and cook until chicken is cooked through and carrots are tender-crisp (another ~10 min).
Stir in olives, the reserved garlic-lemon zest mixture, cilantro, and 1 tablespoon of lemon juice. Season with salt, pepper, or more lemon juice to taste. Serve over couscous.

Servings And Timing

Serves: 4–6
Prep time: ~15 minutes
Cook time: ~45 minutes
Total time: ~1 hour

Variations

Add preserved lemon for more authentic lemony tang.
Swap olives for dried fruits like apricots or figs, or combine both for sweet-savory depth.
Include chickpeas for added protein and texture.
Use bone-in drumsticks if thigh cuts aren’t available.
Serve over rice, quinoa, bulgur, or mashed cauliflower instead of couscous to suit dietary preferences.

Storage/Reheating

Refrigerate in an airtight container for up to 2 days.
To reheat: warm gently on the stove until hot, then stir in the olives, lemon-garlic mixture, and cilantro as in the final step to refresh the flavors.

FAQs

1. Can I use boneless chicken instead of bone-in thighs?

Yes, but reduce searing and cooking time. Boneless thighs or breasts may dry out—monitor closely and adjust as needed.

2. Is it essential to brown the chicken first?

Yes—the browning adds deep flavor and creates fond that enriches the sauce.

3. Can I use preserved lemons instead of fresh lemon?

Absolutely—preserved lemon rind adds a complex savory tang. Use sparingly if you’re salt-sensitive.

4. What if I don’t have all the spices?

Use what you have; the blend contributes aroma and warmth, but the tagine will still be delicious.

5. Can I skip the honey?

Yes—omit or reduce for less sweetness. If avoiding sugar, you can use a small amount of maple syrup or date paste as an alternate.

6. Is couscous necessary for serving?

No—you can serve with rice, pearl couscous, quinoa, or even mashed potatoes or cauliflower for low-carb.

7. Can this be made vegetarian?

Yes—replace chicken with hearty vegetables such as cauliflower, eggplant, or squash and use vegetable broth.

8. Can I double the recipe?

Yes—just ensure your cooking vessel is large enough. You may need to increase simmering time slightly.

9. Can I freeze leftovers?

Yes—tagine freezes well for up to 2 months. Thaw overnight in the fridge, then reheat gently.

10. My sauce is too thin—what can I do?

Simmer uncovered for a few extra minutes to reduce, or stir in a touch more flour or cornstarch dissolved in cold water to thicken.

Conclusion

This Moroccan Chicken Tagine is a Middle-Eastern treasure—aromatic, comforting, and vibrant. With simple ingredients and approachable techniques, it transforms weeknight meals into celebratory dishes. Whether you’re feeding guests or craving something special at home, this recipe delivers rich, layered flavors without needing exotic tools or effort. Enjoy!