If you only learn one Moroccan dish, make it this one. Djaj mqualli — chicken with preserved lemon and olives — is the tagine you’ll find at family tables from Fès to Marrakech, and it’s far easier than it looks.
The secret is a grated-onion sauce that melts into a silky, golden gravy with ginger, turmeric and a pinch of saffron. You don’t need a clay tagine: a heavy pot with a lid works perfectly.
Recipe: Chicken Tagine with Preserved Lemon and Olives
Prep15 min
Cook1 hr
Total1 hr 15 min
Serves4
LevelEasy
Calories~430
Ingredients
- 1 whole chicken (about 1.5 kg / 3.3 lb), cut into 8 pieces, or 8 bone-in thighs
- 2 large onions, grated
- 4 cloves garlic, minced
- 3 tbsp olive oil
- 1 tsp ground ginger
- 1 tsp ground turmeric
- ½ tsp black pepper
- 1 tsp salt (less if your olives are salty)
- A generous pinch of saffron threads, crumbled
- 1 small bunch each fresh cilantro and parsley, tied together
- 1 preserved lemon, rind only, cut into strips
- 1 cup (150 g) green or violet olives, rinsed
- 1 cup (240 ml) water
Instructions
- In a large bowl, mix the grated onion, garlic, olive oil, spices and saffron. Add the chicken and rub the marinade all over. Rest 30 minutes if you have time (or overnight in the fridge).
- Place the chicken and all the marinade in a heavy pot or tagine. Cook over medium heat for 10 minutes, turning the pieces, until the onions soften and smell fragrant.
- Add the water and the herb bunch. Cover and simmer on low heat for 40–45 minutes, turning the chicken halfway, until very tender.
- Remove the herbs. Add the preserved lemon strips and olives, then simmer uncovered for 10 minutes so the sauce reduces into a thick, glossy gravy.
- Taste and adjust salt. Serve hot with crusty Moroccan bread (khobz) to mop up the sauce.
Tips for success
- Grate the onion — don’t chop it. Grated onion dissolves and creates the thick sauce that makes this tagine famous.
- No preserved lemon? Use the zest of 1 lemon plus 2 tbsp lemon juice, added at the end.
- Soak very salty olives in water for 15 minutes before adding them.
Frequently asked questions
Can I make chicken tagine without a tagine pot?
Yes. A Dutch oven or any heavy-bottomed pot with a tight lid gives the same result. Keep the heat low so the sauce doesn’t catch.
Can I make it ahead?
Absolutely — it tastes even better the next day. Refrigerate up to 3 days and reheat gently with a splash of water.
