When it comes to Moroccan cuisine, few dishes capture the heart and soul of its culinary traditions like the Chicken Tagine with Olives. This comforting meal combines tender chicken, aromatic spices, and briny olives, simmered slowly to perfection in a traditional tagine or pot. Whether served at family gatherings, festive occasions, or casual weeknight dinners, this dish is a true crowd-pleaser.
In this comprehensive guide, you’ll discover everything you need to know about preparing and serving Chicken Tagine with Olives — from the history of the dish to a step-by-step recipe, expert cooking tips, nutritional value, and serving ideas. By the end, you’ll be ready to recreate this Moroccan treasure in your own kitchen.
A Little History Behind the Tagine
The tagine is both the name of the dish and the earthenware pot in which it is traditionally cooked. Originating in North Africa, the tagine has been used for centuries to create slow-cooked stews that are rich in flavor and deeply aromatic. Its conical lid helps circulate steam, ensuring that ingredients cook evenly while retaining moisture.
Chicken tagine with olives is one of the most beloved versions. The dish combines the brightness of preserved lemons and the briny punch of green or purple olives with tender, fall-off-the-bone chicken — a balance of salty, savory, and citrusy flavors that perfectly embody Moroccan cooking.
Ingredients for Chicken Tagine with Olives
Here’s the detailed ingredient list you’ll need to make a classic Chicken Tagine with Olives.
Main Ingredients
- 1 whole chicken (cut into 8 pieces, or about 3–4 lbs)
- 3 tbsp olive oil
- 2 medium onions, finely chopped
- 3 garlic cloves, minced
- 1 preserved lemon, quartered and seeds removed
- 1 ½ cups green or purple olives (pitted or whole)
- 2 cups chicken stock or water
Spices & Seasoning
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1 tsp sweet paprika
- 1 tsp ground cumin
- ½ tsp black pepper
- 1 small cinnamon stick (optional, for warmth)
- Salt, to taste
Garnish
- Fresh cilantro leaves, chopped
- Fresh parsley, chopped
- Lemon wedges, for serving
Kitchen Tools You’ll Need
- Traditional Moroccan tagine pot or a heavy-bottomed Dutch oven
- Wooden spoon for stirring
- Sharp chef’s knife and cutting board
- Measuring spoons and cups
- Small mixing bowl for spices
Step-by-Step Instructions
Follow these clear steps to make the perfect Chicken Tagine with Olives.
1: Marinate the Chicken
- Combine olive oil, garlic, ginger, turmeric, cumin, paprika, and black pepper in a bowl.
- Rub the mixture onto the chicken pieces. Cover and refrigerate for at least 1 hour (or overnight for deeper flavor).
2: Sauté the Aromatics
- In your tagine or pot, heat 2 tbsp olive oil over medium heat.
- Add the chopped onions and cook until golden brown. This forms the flavor base of your dish.
3: Brown the Chicken
- Place the marinated chicken pieces into the pot.
- Cook for 4–5 minutes per side until lightly browned.
4: Add Spices & Liquid
- Add garlic, preserved lemon, cinnamon stick, and chicken stock.
- Stir gently, making sure chicken is covered with liquid.
5: Simmer Slowly
- Cover with the tagine lid.
- Reduce heat to low and simmer for 45–60 minutes until chicken is fully cooked and tender.
6: Add Olives
- About 15 minutes before the end of cooking, stir in the olives.
- Continue simmering until sauce thickens slightly.
Step 7: Garnish & Serve
- Sprinkle with chopped parsley and cilantro.
- Serve hot with warm bread or couscous.
Helpful Tips for the Best Chicken Tagine with Olives
- Choose the Right Chicken – Free-range or organic chicken delivers the best flavor.
- Preserved Lemons Are Key – They add a unique citrusy punch. If unavailable, use fresh lemon zest with a pinch of salt.
- Don’t Rush the Cooking – The magic of a tagine lies in slow simmering. Low heat extracts maximum flavor.
- Spice Customization – Add saffron for luxury or chili flakes for heat.
- Balance Saltiness – Rinse olives before adding to reduce excess brine.
Serving Suggestions
- With Bread: Traditional Moroccan bread (khobz) is perfect for soaking up the flavorful sauce.
- With Couscous: Serve over fluffy couscous for a filling meal.
- With Rice: Jasmine or basmati rice works well to absorb the juices.
- Side Salads: Pair with Moroccan carrot salad or cucumber-tomato salad for freshness.
Nutritional Value (per serving, approx. 1/6 of recipe)
- Calories: 390
- Protein: 32 g
- Fat: 24 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Vitamin C: 25% DV
- Iron: 15% DV
(Values may vary depending on chicken size, olive type, and cooking method.)
Why Chicken Tagine with Olives Stands Out
- Authentically Moroccan – A dish steeped in history and tradition.
- Flavorful Yet Simple – Minimal ingredients with maximum taste.
- Versatile – Works for weeknight meals or festive dinners.
- Healthy – Packed with lean protein, healthy fats, and antioxidants.
Common Questions About Chicken Tagine with Olives
Q: Can I make this dish without a tagine pot?
Yes! A Dutch oven or slow cooker works perfectly.
Q: Can I prepare it ahead of time?
Absolutely. In fact, it tastes even better the next day as flavors deepen.
Q: Can I freeze leftovers?
Yes. Store in an airtight container for up to 3 months.
Conclusion
The Chicken Tagine with Olives is more than just a recipe — it’s a flavorful journey into Moroccan culture and tradition. With its blend of aromatic spices, tender chicken, and the unique tang of preserved lemon and olives, this dish delivers a dining experience that feels both exotic and comforting.
Whether you’re cooking for your family, hosting a dinner party, or simply exploring international cuisine, this recipe deserves a place in your kitchen. Try it once, and you’ll understand why it’s a timeless Moroccan classic.
