Medium

Moroccan Chicken Tagine

Name: Moroccan Chicken Tagine
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Canadian
Ingredients: 1.2 kg bone-in, skin-on chicken thighs; 3 tbsp vegetable oil; 2 whole yellow onions, thinly sliced; 5 cloves garlic, sliced; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp ground ginger; 1 tsp ground turmeric; 0.5 tsp cinnamon; 1 tsp sweet paprika; 1 can crushed tomatoes (796 ml); 1 can chickpeas (540 ml), drained and rinsed; 100 g green olives, pitted; 1 whole preserved lemon, quartered (or zest of 1 fresh lemon); 15 g fresh cilantro, chopped

1 hr 10 min6440 cal

By Chef Marco Deluca·Red Seal Certified Chef|March 15, 2024

A tagine is a North African braised dish that sounds intimidating but is essentially a one-pot meal: bone-in chicken thighs, a spice blend of cumin, coriander, ginger, turmeric, cinnamon, and paprika, preserved lemons or fresh lemon zest, olives, chickpeas, and crushed tomatoes. Serve over fluffy couscous. Montreal's large North African community has made Moroccan food mainstream in Québec, and this recipe brings those flavours into any Canadian kitchen. The spice combination is warm and complex without being spicy — kids eat this happily. The preserved lemons add a floral, salty funk that makes the whole dish sing.

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Ingredients

Servings:

Instructions

👨‍🍳Chef's Notes

Spice Bloom in Oil

“Before adding the onions, gently toast the cumin, coriander, ginger, and turmeric in the oil for 30 seconds; this bloom releases their essential oils, ensuring the tagine’s fragrant base penetrates the chicken thighs during the slow cook.”

About This Recipe

Moroccan Chicken Tagine is a vibrant dish that brings the essence of North African cuisine right into our Canadian kitchens. The combination of juicy, bone-in chicken thighs simmered with a robust blend of spices like cumin, coriander, and cinnamon creates a warm, inviting aroma that fills your home. It’s perfect for family gatherings or cozy weeknight dinners, as it’s a delightful one-pot meal that even the kids will enjoy. The preserved lemons add a unique twist, imparting a floral, salty note that elevates the dish and makes it truly special.

Canadian home cooks love this recipe not only for its rich flavors but also for its ease of preparation. With the addition of chickpeas and olives, every bite offers a satisfying mix of textures, from the tender chicken to the creamy chickpeas. Serving it over fluffy couscous makes it a complete meal that warms the heart and soul, making it a go-to during chilly nights or festive occasions.

Tips for the Best Moroccan Chicken Tagine

To ensure your Moroccan Chicken Tagine turns out perfectly, aim for an internal temperature of 75°C (165°F) for the chicken thighs. A slow simmer is key; avoid high heat to prevent the meat from drying out. Stir in the olives and preserved lemons towards the end of cooking to preserve their unique flavors, and don’t skip the resting time before serving; it allows the juices to redistribute, enhancing tenderness.

What to Serve With It

For a truly Canadian twist, serve your Moroccan Chicken Tagine over a bed of fluffy couscous infused with a touch of lemon zest. You can also pair it with warm, crusty bread to soak up the delicious sauce or a simple side salad featuring arugula and cherry tomatoes to balance the richness of the dish. A glass of chilled white wine or a light, sparkling beverage complements the meal beautifully.

Storage & Reheating

Leftovers of your Moroccan Chicken Tagine can be stored in an airtight container in the fridge for up to three days. When reheating, do so gently on the stove over low heat, adding a splash of water or broth to prevent dryness. If you’d like to freeze it, portion it into freezer-safe containers, and it will keep for up to three months. Just be sure to thaw it overnight in the fridge before reheating.

Nutrition Per Serving

440

Calories

37g

Protein

24g

Fat

31g

Carbs

Fiber3g

Sugar9g

Sodium796mg

Frequently Asked Questions

Can I use boneless chicken thighs instead of bone-in?+

Yes, you can use boneless chicken thighs, but keep in mind that they may cook faster. Adjust the cooking time accordingly to ensure they don’t dry out.

What can I substitute for preserved lemons?+

If you don’t have preserved lemons, using fresh lemon zest and a touch of salt can provide a similar brightness, though the unique flavor won’t be quite the same.

Can I add more vegetables to this tagine?+

Absolutely! Vegetables like carrots, bell peppers, or zucchini can be added for extra nutrition and flavor. Just make sure to adjust the cooking time accordingly.

Is it possible to make this dish in a slow cooker?+

Yes, you can adapt this recipe for a slow cooker. Cook on low for 6-8 hours, adding olives and preserved lemons in the last hour.

What’s the best way to serve leftovers?+

Leftovers can be served over couscous or even in wraps for a delicious second meal. You can also serve it with a dollop of yogurt for added creaminess.

Recipe at a Glance

Prep:

20 min

Cook:

50 min

Total:

1 hr 10 min

Servings:

Difficulty:

Medium

Pro Tips

1Preserved lemons are sold at specialty stores and Middle Eastern grocers — they add an authentic salty, fermented tang that fresh lemon can't match.
2Don't rush the onion step. Properly softened, caramelized onions give the tagine its sweet, complex base.
3If your sauce looks too watery near the end, uncover the pot and simmer on medium for 5-10 minutes to reduce and concentrate the flavours.
4This dish tastes even better the next day. Make it ahead and reheat gently — the spices bloom overnight.

Variations

Add dried apricots or prunes in step 4 for a sweet-savoury contrast that's common in Moroccan cooking.
Substitute boneless thighs if you prefer easier eating — reduce total braising time by 10 minutes.
Make it vegetarian by omitting chicken and doubling the chickpeas, adding diced sweet potato or butternut squash in step 3.

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Moroccan Chicken Tagine

Trust us — this Moroccan Chicken Tagine will become your new favourite.

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Chef Marco Deluca

Head Chef & Recipe Developer

Marco is a Red Seal certified chef with over 15 years of professional kitchen experience across Canada. After training at George Brown College in Toronto and working in acclaimed restaurants from Vancouver to Montreal, he founded ChickenRecipes.ca to share his expertise with home cooks. Marco specializes in making restaurant-quality chicken dishes accessible for everyday Canadian kitchens.

Red Seal Certified ChefGeorge Brown College Culinary Arts Graduate15+ years professional kitchen experience

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