Name: Moroccan Chicken Tagine
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Moroccan
Ingredients: 1 tsp paprika; 1 tsp ground cumin; 1/4 tsp cayenne pepper (adjust to taste); 1/2 tsp ground ginger; 1/2 tsp ground coriander; 1/2 tsp ground cinnamon; 1 lemon (zest and juice); 3 garlic cloves (2 minced, 1 for lemon zest mix); 6 bone-in, skin-on chicken thighs; Salt and black pepper, to taste; 2 tbsp olive oil; 1 yellow onion, sliced; 1 tbsp all-purpose flour; 2 cups chicken broth; 1 tbsp honey; 3 carrots, peeled and chopped; 1/2 cup cracked green olives (or preferred green olives, pitted and halved); 1/4 cup chopped fresh cilantro

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A warm, aromatic, and deeply flavorful dish, Moroccan Chicken Tagine brings together tender chicken, sweet carrots, briny olives, and bright citrus in a spiced sauce that tastes like it’s been simmering all day. Though traditionally cooked in a tagine pot, I make this version in a Dutch oven or braiser for ease, with results just as rich and satisfying.

Why You’ll Love This Recipe

I love how this recipe blends complex North African spices with easy-to-find ingredients. There’s no need to hunt down preserved lemons; I use fresh lemon zest and juice for a bright and zippy finish. Bone-in chicken thighs ensure juicy meat, and the whole dish comes together in about an hour, making it both weeknight-friendly and dinner party-worthy. It’s comforting without being heavy, and when served with couscous, it becomes a hearty one-plate meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

paprika
ground cumin
cayenne pepper
ground ginger
ground coriander
ground cinnamon
lemon
garlic
bone-in, skin-on chicken thighs
salt and black pepper
olive oil
yellow onion
all-purpose flour
chicken broth
honey
carrots
cracked green olives (or your favorite green olives)
fresh cilantro

Directions

I start by mixing all the spices in a small bowl. Then I zest the lemon and mix 1 teaspoon of the zest with a minced garlic clove—this will go in at the end to add a burst of flavor.

Next, I season the chicken thighs with salt and pepper and sear them in hot oil until golden on both sides. Once they’re cool enough to handle, I peel off the skins and set them aside.

In the same pot, I sauté the onions until they begin to brown, then stir in the remaining garlic, spices, and flour. Once fragrant, I pour in chicken broth, honey, the rest of the lemon zest, and a pinch of salt, scraping the bottom to loosen any brown bits.

I return the chicken (and its juices) to the pot, reduce the heat, cover, and simmer for 10 minutes. Then I add the carrots and simmer another 10 minutes, until the chicken is tender and the carrots are just cooked.

To finish, I stir in the olives, the garlic-zest mix, chopped cilantro, and some fresh lemon juice. A quick taste to adjust seasoning, and it’s ready to serve over couscous.

Servings and timing

This recipe serves 4 to 6 people.

Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Variations

Sometimes I switch out the carrots for sweet potatoes or butternut squash for a heartier twist. For a spicier version, I add a pinch more cayenne. If I have preserved lemons on hand, I’ll slice one and stir it in near the end in place of the lemon zest mixture. And while chicken thighs are traditional and forgiving, drumsticks or a cut-up whole chicken also work beautifully.

Storage/Reheating

I let any leftovers cool, then store them in an airtight container in the fridge for up to 3 days. To reheat, I gently warm the chicken and sauce in a covered skillet over medium-low heat until heated through. The flavors deepen overnight, so it tastes even better the next day. It also freezes well—just leave out the cilantro until serving.

FAQs

What can I use instead of cracked green olives?

I often use Castelvetrano or any green olive I enjoy. Just make sure they’re pitted and halved for easier eating.

Can I make this dish ahead of time?

Yes, I usually stop just before adding the olives and cilantro. The chicken and carrots can be refrigerated for up to 2 days, then gently reheated and finished with the final ingredients before serving.

Is this dish spicy?

It has a gentle warmth from cayenne and spices, but it’s not overwhelmingly hot. I adjust the cayenne if I’m cooking for kids or spice-sensitive guests.

Do I have to remove the chicken skin?

While the chicken is seared skin-on for flavor, I remove the skin after browning. It keeps the sauce from getting too greasy and lets the other ingredients shine.

What should I serve with chicken tagine?

I love serving this with fluffy couscous, but it’s also great over rice or with warm flatbread to soak up the sauce.

Conclusion

This Moroccan Chicken Tagine brings warmth and elegance to any meal without requiring hours of effort. With deep spices, zesty brightness, and tender chicken, it’s a comforting dish I come back to again and again—especially when I want something that feels both exotic and familiar. Perfect for both casual dinners and special occasions, it’s a recipe worth adding to the regular rotation.