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Chicken thighs and drumsticks cooked with green olives, sweet apricots, and preserved lemon, topped with a zesty lemon and herb sauce. This preserved lemon chicken tagine is perfect for a special dinner gathering.
Key Points About My Chicken Tagine
- ⏱ Preparation Time: 1 hr 20 minutes
- 🍽 Serves: 6
- 🌱 Dietary Notes: Gluten-free and dairy-free (tagine itself; substitute couscous with rice or potatoes for a gluten-free meal)
- 💪 Nutrition Highlights: High protein from chicken, added fiber from apricots and artichokes
- 🥕 Main Ingredients: Chicken thighs, preserved lemon, green olives, dried apricots, carrots, artichoke hearts, spices, lemons
- 🔥 Flavor Profile: Savory and tangy with hints of sweetness, briny olives, and a refreshing lemon-garlic finish
- 🧊 Meal-Prep Friendly: Stores well in the fridge for 3-4 days, flavors enhance with time
- Best Served With: Couscous, rice, or potatoes, accompanied by steamed green beans
Delight in the flavors of this preserved lemon chicken tagine, enhanced with dried apricots for a touch of sweetness and artichoke hearts for added texture and fiber. The dish strikes a perfect balance between preserved lemon bitterness and sweetness.
The preserved lemon is subtly incorporated into the stew, preventing any overpowering bitterness. A separate preserved lemon and garlic sauce is served alongside, reminiscent of a gremolata or salsa verde, providing a burst of lemon flavor.
Recently prepared for a gathering, this dish received high praise and has rightfully earned its place as a Cooked & Loved favorite, now shared on this platform.
👩🍳 For more flavorful chicken dishes, consider these options:
→ Moroccan chicken stew with spinach & sun-dried tomatoes
→ Soy sauce chicken with ginger scallion sauce
→ Chicken shawarma with baked rice
→ Coconut chicken & cauliflower rice
→ Gochujang chicken
→ Chicken paprikash
Ingredients You’ll Need
Here are the essentials for preparing this preserved lemon chicken tagine. Refer to the recipe card for precise measurements.
For the tagine:
- Chicken thighs and drumsticks (bone-in, skin-on) — ensures flavorful and crispy results
- Salt, pepper, and turmeric — for seasoning the chicken
- Onion, garlic, and carrots — aromatic base
- Tomato paste, cumin, smoked paprika, and coriander seed powder — warm spice blend
- Preserved lemon — a touch for tanginess
- Chicken stock — forms the braising liquid
- Dried apricots — adds sweetness and balance
- Green olives — briny and salty component
- Lemon juice — for a refreshing kick
- Marinated artichoke hearts — optional, adds fiber and texture
For the preserved lemon and garlic sauce:
- Finely chopped preserved lemon
- Garlic, parsley, lemon zest, lemon juice, salt, and olive oil — combines into a zesty sauce
Serve with:
- Couscous, rice, or potatoes
- Steamed green beans
- Additional lemon wedges and parsley
How to Prepare Preserved Lemon Chicken Tagine
Refer to the full recipe and nutritional details below. Here’s a brief overview of the process.
- Season chicken with salt, pepper, and turmeric, then sear until golden brown.
- In the same pot, cook onions and carrots before adding spices and aromatics.
- Pour in stock, add apricots, olives, and chicken, then simmer until tender.
- Rest before serving with lemon wedges and the zesty preserved lemon and garlic sauce.
- For the sauce, finely chop preserved lemon, then mix with garlic, parsley, lemon zest, lemon juice, olive oil, and salt.
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Cooking Tips
- Moderate the amount of preserved lemon in the tagine to avoid bitterness; reserve the concentrated lemon flavor for the sauce.
- Finely chop preserved lemon for the sauce to evenly distribute its flavor.
- Artichokes are optional and can be omitted without altering the dish significantly. Feel free to add other vegetables like cauliflower or peas.
- Substitute dried apricots with pitted dates or raisins if preferred.
- Enhance couscous by cooking it with Vegeta stock powder and boiling water for added savory depth.
- Leftovers can be refrigerated for 3-4 days, with flavors improving over time.
- The tagine freezes well without couscous; thaw in the fridge overnight before reheating on the stove.
Serving Suggestions
I recommend pairing this dish with couscous for its ability to absorb the broth. Alternatively, rice or potatoes are suitable substitutes. Serve with steamed green beans and don’t forget the preserved lemon and garlic sauce to tie the meal together. Garnish with lemon wedges and parsley for a finishing touch.