Chicken Tajine
This beloved Moroccan classic features tender chicken pieces slowly braised with aromatic spices, garlic, onion, briny olives, and silky preserved lemons.
As vibrant and exotic as the country itself, this dish is a symphony of complex flavours — cumin, ginger, garlic, and a medley of warming spices weaving together layers that are at once sweet, savoury, and utterly captivating.
For lovers of spice, Morocco is nothing short of heavenly. I still vividly remember my first walk through the Medina — a complete sensory awakening as I wandered through narrow, sun-dappled alleyways lined with stalls overflowing with exotic spices, dried fruits, and fragrant herbs. I was transported to another world entirely, and I long to lose myself in its history and beauty once more.
Tajine is one of my favourite dishes to prepare when hosting a crowd. It comes together effortlessly, fills the kitchen with the most intoxicating aromas, and can be made ahead and gently reheated just before serving — a true gift for the home entertainer.
Worth noting: a tajine is both a dish and the iconic conical clay vessel in which it is traditionally cooked, often hand-painted with intricate, breathtaking designs. That said, a good cast iron pot on the stovetop yields an equally stunning result.
What I love most is the element of surprise in every bite — particularly when finishing with homemade preserved lemons added at the very last moment, brightening the entire dish and elevating it to something truly special.
Difficulty level : Easy
Cooking Time : 1 – 1.5 hours
Portion : Serve 4
INGREDIENTS
6 Chicken pieces (legs and thighs, bone-in, skin-on)
2 Large Onions, halved and thinly sliced
2 Garlic cloves, finely minced
2 Teaspoons Cinnamon
2 Teaspoons Cumin
1.5 Teaspoons ground Ginger
1 Teaspoon ground Coriander
1/2 Teaspoon Hot Paprika
0.5 teaspoons hot paprika
1 Teaspoon salt, or to taste
1/2 Teaspoon black pepper, or to taste
2 large Carrots, peeled and sliced diagonally
1 can of Chickpeas, with half the liquid reserved
12 pitted green olives
12 dried prunes (optional, but wonderful)
1 Large Preserved Lemon, skin only, thinly sliced (or the zest of half a lemon)
2 cups good-quality chicken stock
1 generous handful of fresh coriander leaves, finely chopped
PREPARATION
Sear the chicken: In a large heavy-bottomed pot or cast iron pan, warm a few tablespoons of olive oil over medium-high heat. Add the 6 chicken pieces (legs and thighs, bone-in, skin-on) and sear until beautifully golden on all sides. Remove and set aside. Of course, you can also use the Tajine if you have one. Make sure you use a heat diffuser, as not to break the fragile clay cone.
Soften the onions: In the same pot, add the 2 large onions, halved and thinly sliced and sauté gently until soft and translucent — no need to brown them, as the spices will bring all the depth you need.3
Bloom the spices:
Add 2 garlic cloves, finely minced, 2 teaspoons cinnamon, 2 teaspoons cumin, 1.5 teaspoons ground ginger, 1 teaspoons ground coriander, 0.5 teaspoons hot paprika, 1 teaspoons salt, or to taste, and 0.5 teaspoons black pepper, or to taste.
Stir continuously for about two minutes, letting the spices toast gently into the onions without burning.
Braise the chicken: Return the chicken pieces to the pot and pour in the 2 cups good-quality chicken stock. Stir well to combine. Bring to a medium boil and cook for 25–30 minutes.
Add the vegetables & aromatics:
Add the 2 large carrots, peeled and sliced diagonally, 1 can of chickpeas, with half the liquid reserved, 12 dried prunes (optional, but wonderful), and 1 preserved lemon, skin only, thinly sliced (or the zest of half a lemon).
Reduce to a low-medium boil and continue cooking for another 25–30 minutes, until the carrots are tender and the flavours have melded beautifully.
Rest the tajine: Turn off the heat and allow the tajine to rest for at least a few hours — this is where the magic truly happens, as the flavours deepen and settle.
Finish & serve: Gently reheat when ready to serve. Scatter the 12 pitted green olives and 1 generous handful of fresh coriander leaves, finely chopped over the top just before bringing it to the table. Serve generously over buttered couscous.
Notes
Make-ahead magic: This tajine is at its very best the next day — make it ahead with complete confidence. Simply reheat gently and finish with the olives and fresh coriander at the last moment.
On preserved lemons: If you can find them (or make your own), they add an irreplaceable brightness and complexity. A thin strip of fresh lemon peel is a perfectly lovely substitute.
Vessel: A traditional clay tajine is beautiful, but a good cast iron pot or Dutch oven will give you equally sumptuous results on the stovetop.
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