Moroccan Chicken Tagine with Couscous, Olives and Preserved Lemon
Why this recipe works
- Layered savoury flavour: Onion, carrot, garlic, cumin and cinnamon form a warm base before the chicken gently simmers into the sauce.
- Bright, salty finish: Preserved lemon and green olives are added near the end so their briny sharpness stays clear and lively.
- Tender, satisfying texture: Bone-in chicken thighs suit slow simmering, becoming tender while the couscous absorbs the fragrant sauce.
Get the most out of this recipe
Ingredient notes
- Preserved lemon varies: Some preserved lemons are much saltier than others. Rinse briefly if needed, then adjust the final seasoning after the olives have been added.
- Use bone-in thighs: Bone-in, skin-on thighs are well suited to slow cooking and help give the sauce more body than lean breast meat.
- Toast the almonds separately: Keeping the almonds out of the sauce preserves their crunch, which contrasts well with the soft couscous and tender chicken.
Timing notes
- Best served hot: Serve once the final five-minute simmer is complete, while the sauce is glossy and the couscous is still fluffy.
- Low-effort cooking time: Most of the time is hands-off simmering, but the gentle heat matters; keep the stew bubbling softly rather than boiling hard.
Make-ahead tips
- Make the tagine ahead: The chicken and sauce can be cooked in advance and refrigerated, then reheated gently until piping hot before serving.
- Keep couscous separate: Store the tagine without the couscous so the grains do not absorb too much sauce or become heavy.
- Freeze the stew only: Freeze the cooled tagine without couscous, then defrost in the fridge before reheating with a splash of water if the sauce has thickened.
Common mistakes
- Boiling too hard: A rapid boil can tighten the chicken and make the sauce greasy. Keep the pot at a steady, gentle simmer.
- Salting too early: Preserved lemon and olives both add salt, so season carefully at the start and correct the balance only after they have simmered in.
Equipment you'll need
Ingredients
Tagine
Couscous and topping
Instructions
- Thinly slice the onion, slice the carrots, and finely chop the garlic. In a tagine base or Dutch oven, warm the olive oil over medium heat. Add the onion and carrots with a pinch of the salt and cook for 8 to 10 minutes until softened and lightly golden.
- Stir in the garlic, ground cumin and ground cinnamon and cook for 1 minute until fragrant. Season the chicken thighs all over with the remaining salt and the black pepper. Nestle the chicken into the pan and cook for 6 to 8 minutes, turning once, until lightly coloured.
- Add enough extra water to come about halfway up the chicken, keeping the water listed for the couscous separate. Bring to a gentle simmer, then cover with the tagine lid (or a lid for the pot). Cook on low for 55 to 65 minutes until the chicken is tender and the sauce has reduced slightly. Keep it at a steady, gentle bubble rather than a rapid boil.
- Meanwhile, toast the sliced almonds in a dry frying pan over medium heat for 3 to 5 minutes, stirring often, until golden. Put the couscous in a bowl and pour over the just-boiled water, then cover and leave for 5 minutes. Fluff with a fork and keep covered.
- Finely chop the preserved lemon, discarding any pips, and roughly chop the fresh coriander. Stir the preserved lemon and green olives into the tagine and simmer uncovered for 5 minutes to bring the flavours together. Taste and adjust seasoning with a little more black pepper if needed.
- Scatter over most of the fresh coriander and spoon the tagine over the couscous. Finish with the toasted sliced almonds and the remaining coriander. Serve straight away while the sauce is glossy and hot.
Recipe notes
Tips
- If your preserved lemons are very salty, rinse them briefly and use a lighter hand with the fine sea salt at the start, then adjust at the end.
- For the best texture, keep the tagine at a gentle simmer; a hard boil can make the chicken tighten and the sauce turn greasy.
- Chicken should be cooked until piping hot throughout; if serving vulnerable groups, check the thickest part is fully cooked with no pink juices.
Substitutions
- Replace Chicken thighs with Chicken drumsticks for a similar slow-cooked result; allow an extra 10 minutes if needed until tender.
- Replace Couscous with Bulgur for a slightly nuttier base; cover with just-boiled water and steam until tender, then fluff.
- Replace Fresh coriander with Fresh flat-leaf parsley for a milder, more herbaceous finish.
Storage
- Refrigerate up to 3 days
- Cool the tagine quickly, then refrigerate in a sealed container for up to 3 days. Reheat gently on the hob until piping hot, adding a splash of water if the sauce has thickened. Freeze the tagine (without couscous) for up to 3 months; defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 40min (25min active)
- Difficulty: Medium
- Cuisine: Moroccan
-
Allergens:
Almonds
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