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Chicken Tagine with Preserved Lemons and Olives

Big, bold flavor meets pure comfort in every saucy bite of this Chicken Tagine with Preserved Lemons and Olives. Tender chicken thighs, warm spices, briny olives, and sweet apricots come together in one skillet in a way that feels fancy without making your kitchen feel hectic.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 733
Ingredients Method Notes

Ingredients
  

  • 2 pounds bone-in skin-on chicken thighs
  • 2 cloves garlic grated or finely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon liquid saffron or a pinch of saffron threads steeped in warm water
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1/2 teaspoon coriander
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon Kosher salt
  • ground black pepper
  • 1 preserved lemon seeds removed and finely chopped
  • 1 cup chicken stock
  • 2 tablespoons preserved lemon juice
  • olive oil for searing
  • 1 small red onion sliced thin
  • 2 carrots sliced
  • 2 cloves garlic grated or finely chopped
  • 1 cup pitted Castelvetrano olives
  • 1/2 cup dried apricots roughly chopped
  • 1 preserved lemon rind thinly sliced, garnish only

Method
 

  1. Pat the chicken dry and set aside.
  2. Whisk together garlic, olive oil, saffron, paprika, turmeric, coriander, cinnamon, Kosher salt, black pepper, and chopped preserved lemon in a bowl.
  3. Add chicken and coat well with the marinade.
  4. Heat a cast-iron skillet over medium heat.
  5. Add a drizzle of olive oil and sear chicken skin-side down until deeply golden, about 5–7 minutes.
  6. Flip the chicken and cook another 4–5 minutes.
  7. Remove the chicken from the skillet and set aside.
  8. Add chicken stock and preserved lemon juice to the marinade bowl and whisk together.
  9. In the same skillet, sauté onions and carrots until just softened, about 3–4 minutes.
  10. Add garlic and cook another 30 seconds.
  11. Nestle chicken back into the skillet skin-side up.
  12. Pour in the braising liquid and bring to a gentle simmer.
  13. Cook another 18–20 minutes until the chicken is cooked through.
  14. During the last 5–10 minutes, scatter olives, apricots, and preserved lemon slices around the chicken.
  15. Garnish with parsley and serve.

Notes

Store leftovers in the refrigerator for up to 3–4 days or freeze for up to 3 months. Serve with steamed rice, couscous, or warm crusty bread to soak up the flavorful braising liquid.