Entree: Morocco – Casablanca & Atlantic Coast – طاجين دجاج بالليمون المصير ➤ Tajīn Dajjāj bil-līmūn al-maṣīr (Moroccan braised chicken with preserved lemons and olives)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 40 min

Additional 30 min

Total 1 hr 50 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 3 lb bone-in chicken pieces (thighs and drumsticks), skin-on or skin-off as preferred
- 3 tbsp (45 ml) olive oil
- 1 large onion, thinly sliced (about 7 oz)
- 4 cloves garlic, minced (about 0.42 oz)
- 1 preserved lemon, pulp removed, rind rinsed and thinly sliced (about 2 1/8 oz rind)
- 1 cup green olives, pitted (preferably Moroccan or Castel)
- 1 cup (240 ml) low-sodium chicken stock or water
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1 tsp sweet paprika
- 1/2 tsp ground black pepper
- 1/4 tsp saffron threads, soaked in 1 tbsp (15 ml) warm water (optional)
- 1 tbsp (15 ml) freshly squeezed lemon juice (optional, to brighten)
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tbsp (30 ml) preserved lemon brine or salted caper brine (optional, to taste)
- Salt to taste
- 1 cinnamon stick (optional, whole) for deeper flavor
- Cooked couscous or crusty bread for serving (no measurement)

Show original ingredient measurements

- 3 lb (1.4 kg) bone-in chicken pieces (thighs and drumsticks), skin-on or skin-off as preferred
- 3 tbsp (45 ml) olive oil
- 1 large onion, thinly sliced (about 200 g)
- 4 cloves garlic, minced (about 12 g)
- 1 preserved lemon, pulp removed, rind rinsed and thinly sliced (about 60 g rind)
- 1 cup (150 g) green olives, pitted (preferably Moroccan or Castel)
- 1 cup (240 ml) low-sodium chicken stock or water
- 1 tsp (5 g) ground ginger
- 1 tsp (5 g) ground turmeric
- 1/2 tsp (2.5 g) ground cinnamon
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (1 g) ground black pepper
- 1/4 tsp (1 g) saffron threads, soaked in 1 tbsp (15 ml) warm water (optional)
- 1 tbsp (15 ml) freshly squeezed lemon juice (optional, to brighten)
- 1/4 cup (15 g) chopped fresh cilantro
- 1/4 cup (15 g) chopped fresh flat-leaf parsley
- 2 tbsp (30 ml) preserved lemon brine or salted caper brine (optional, to taste)
- Salt to taste
- 1 cinnamon stick (optional, whole) for deeper flavor
- Cooked couscous or crusty bread for serving (no measurement)

Instructions

1. Marinate the chicken: In a bowl, toss the chicken pieces with ground ginger, turmeric, cinnamon, paprika, black pepper, and a pinch of salt. If using saffron, add saffron with its soaking water. Let marinate at room temperature 20–30 minutes or refrigerate up to 2 hours.
2. Brown the chicken: In a wide, heavy tagine or Dutch oven, heat 3 tbsp (45 ml) olive oil over medium-high heat. Add chicken pieces skin-side down and brown lightly 4–5 minutes per side; work in batches if necessary. Remove and set aside.
3. Sauté aromatics: Reduce heat to medium, add sliced onion and a pinch of salt, and cook until translucent, about 6–8 minutes. Add minced garlic and the cinnamon stick (if using) and cook 1 more minute until fragrant.
4. Combine and braise: Return the browned chicken to the tagine or pot. Add the sliced preserved lemon rind, green olives, 1 cup (240 ml) chicken stock or water, and 2 tbsp (30 ml) preserved lemon brine or caper brine if using. Bring to a simmer, then reduce heat to low, cover, and gently braise for 35–45 minutes until chicken is tender and sauce has concentrated.
5. Finish and adjust: Remove the lid for the last 10–15 minutes if you want a thicker sauce. Stir in 1 tbsp (15 ml) lemon juice if desired and taste for salt, adjusting with preserved lemon brine or salt as needed. Stir in chopped cilantro and parsley just before serving.
6. Serve: Transfer the tagine to the table or serve directly from the pot with cooked couscous or crusty bread to soak up the sauce.