Randy Mayor; Jan Gautro
4 servings (serving size: 1 chicken piece and 1/3 cup sauce)

The traditional version of this classic Moroccan stew is made with olives, homemade preserved lemons and involves a long cooking time. We've simplified the recipe by using lemon rind and juice to achieve the same subtle lemon flavor. Ours is also slow-simmered to yield a rich broth like the original's, but it's made in a fraction of the time. Since Chicken Tagine is so saucy, it's best served over couscous.

How to Make It

Step 1

Sprinkle chicken with salt and pepper. Heat oil in a large Dutch oven over high heat. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from pan. Add onion and garlic to pan; cook 30 seconds, stirring constantly. Add chicken, broth, olives, cinnamon, and ginger; bring to a boil. Cover, reduce heat, and simmer for 45 minutes. Turn chicken over; cook, uncovered, 15 minutes.

Step 2

Remove chicken from pan with a slotted spoon; place 1 chicken piece on each of 4 plates. Add lemon rind, juice, cilantro, and parsley to pan; cook for 30 seconds, stirring constantly. Spoon sauce over chicken.

Ratings & Reviews

Great sauce.

June 07, 2017
This was pretty good. Breasts got a little dry. I might do it next time with just thighs.

68black's Review

October 13, 2009
amazing! an instant hit at my house. i've tried other chicken tagine recipes from cooking light and this is definitely the best.

HBcookers's Review

January 12, 2009
This was very good. Used chicken thighs instead of the recipe, but other than that followed it through. Served it with couscous on the side. Tasty and delicious! A little time consuming to prep and make, but not too bad for what you get in the end result. Will definitely make again!

classicalchic's Review

May 04, 2009
Easy and tasty. Used thighs and drumsticks - skin removed. Will need to double the broth next time and add some salt as the flavor of the olives (maybe slice in half lengthwise since cooking time is less) did not marry to the sauce. Because I used smaller pieces of chicken, the cook time was more like 15 minutes cover on - 4-5 minutes cover off. Chicken was at 174 degrees at this point. If I double the broth, I will remove the chicken at these cooking times and then reduce the sauce with the cover off until desired consistency.

rosevs1205's Review

August 25, 2011
Really good recipe..Ton's of flavor..I did however, added more chicken broth as i like a little more sauce to it. I added a little cornstarch to make sauce little thicker. Other than that, its a very delish recipe. :)

Mischelle40's Review

July 01, 2012
This is basically a good recipe, but I found the amount of lemon suggested to be overpowering and not something my boys would eat. Next time, I will lightly flour the chicken before browning, to help it retain that nice color during the cooking time. Also, I will reduce the amount of lemon juice by half. The reviewer that suggested it be served with couscous mixed with pine nuts was right on. I also cooked the couscous in chicken broth and added a bit of crushed red pepper for a little kick. This is a good solid recipe that just needs a little tweaking to suit the family. This is especially delicious during the summer, when the fresh taste of lemons is so popular and cooling.

scooper54's Review

August 02, 2012
I cut apart and skinned a whole chicken and cooked it in an electric skillet. I was surprised at how well the flavor infused the meat. Very tasty.

Kellidrina's Review

May 15, 2014

SuperHarpy's Review

June 13, 2012
Love this recipe. It's one of our summer standards. We delete the parsley, add a lot more olives so that there is an olive with every bite, and always serve it with couscous with pine nuts (and add a few pine nuts too). It's a delicious and lovely dish that is easy to put together with ingredients that you should have on hand, and guests always rave when served this dish.

Blew away my guest

April 26, 2015
This was a huge hit and made the house smell fantastic.  I used homemade chicken stock and used a mix of olives from a jar of Mediterranean-spiced olives and pepperoncini peppers that I happened to have on hand.  The hint of pepper flavor in the olives added a pleasant zip to the dish.   I also took the other reviewers' recommendation and made my couscous with chicken stock and toasted pine nuts.  I used Israeli couscous, which takes a little longer to cook but it is amazing.   I paired it with CL's Lemony Asparagus-Mushroom Stir-Fry (i know, it doesn't sound Moroccan, but it worked great).  I didn't get too much of a lemony flavor from either dish - it was just right!