A rich and aromatic chicken tagine slow-cooked with green olives, preserved lemon, and traditional Moroccan spices—topped with crispy golden fries for the perfect balance of comforting textures and bold flavors. This classic North African dish brings warmth, complexity, and satisfaction to your table, combining both the savory depth of spiced chicken and the irresistible crunch of fries.
Why You’ll Love This Recipe
This Moroccan Chicken Tagine offers a truly unique culinary experience. The blend of spices, tender chicken, and briny olives gives the dish a deep, savory profile, while the preserved lemon adds brightness. What makes it even more comforting is the addition of fries—a nod to Moroccan street food that turns this traditional meal into a hearty fusion of textures. It’s both exotic and familiar, and ideal for a family dinner or special gathering.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- whole chicken (cut into 8 pieces) or chicken thighs and drumsticks
- olive oil
- onion, finely chopped
- garlic, minced
- chopped parsley and cilantro
- preserved lemon, chopped (optional)
- ground ginger
- turmeric
- paprika
- black pepper
- salt
- green olives
- water
For Topping:
- French fries (freshly fried or oven baked)
Directions
- In a tagine or a heavy-bottomed pot, heat olive oil over medium heat. Add the chopped onion, minced garlic, and chicken pieces. Lightly brown the chicken for about 5 minutes.
- Stir in the parsley, cilantro, preserved lemon (if using), and all spices. Mix thoroughly to ensure the chicken is well coated.
- Pour in the water, cover the pot, reduce heat to low, and let simmer gently for 45–60 minutes, or until the chicken is tender and the sauce is reduced and flavorful.
- Add green olives during the last 10 minutes of cooking and allow them to heat through.
- While the tagine simmers, prepare the fries by frying or baking them until golden and crisp.
- Just before serving, top the finished chicken tagine with the freshly cooked fries.
- Serve hot with Moroccan bread or over a bed of rice to soak up the delicious sauce.
Servings and timing
This recipe serves 4–6 people.
Preparation time: 15 minutes
Cook time: 60 minutes
Total time: 75 minutes
Variations
- Use boneless chicken: For quicker cooking and easier eating, use boneless thighs or breast pieces.
- Spicier version: Add cayenne pepper or fresh chili for heat.
- Vegetable addition: Include sliced carrots, potatoes, or bell peppers in the simmering stage for more variety.
- Different toppings: Swap fries for roasted potatoes or serve with couscous instead.
- Preserved lemon alternatives: Use a mix of lemon zest and a splash of vinegar if preserved lemon is unavailable.
storage/reheating
Store leftover tagine in an airtight container in the refrigerator for up to 3 days.
Fries are best when fresh, but you can reheat them separately in an oven or air fryer for a crisp texture.
To reheat the tagine, warm it over low heat on the stove or in a 350°F (175°C) oven until thoroughly heated.
FAQs
What makes a tagine different from other stews?
A tagine is both the name of the dish and the earthenware pot it’s cooked in. It allows slow, moist cooking that infuses the food with deep, complex flavors.
Can I make this without a tagine pot?
Yes, a Dutch oven or any heavy pot with a lid will work just as well.
What do preserved lemons add to the dish?
Preserved lemons provide a distinct, tangy depth that enhances the savory spices and balances the richness of the chicken.
Can I prepare this dish in advance?
Yes, it can be made a day ahead. In fact, the flavors deepen overnight. Add the fries just before serving.
What kind of olives should I use?
Use green olives, preferably pitted. Moroccan or Mediterranean-style olives work best for authentic flavor.
Are fries traditionally served with tagine?
While not traditional in all tagine dishes, the combination of tagine and fries is a beloved Moroccan street food variation.
Can I use frozen fries?
Yes, store-bought frozen fries can be baked or fried and added to the dish for convenience.
What should I serve with chicken tagine?
Serve it with warm Moroccan bread (khobz) or over rice or couscous to absorb the flavorful sauce.
Is this dish gluten-free?
The tagine itself is gluten-free. Ensure that any side dishes (like bread or couscous) are gluten-free if required.
Can I freeze Moroccan chicken tagine?
Yes, the chicken and sauce freeze well. Freeze without the fries and add them fresh when reheating for best texture.
Conclusion
Moroccan Chicken Tagine with Olives and Fries is a beautifully balanced dish that combines traditional flavors with a modern twist. The comforting spices, tender chicken, and crisp fries create a meal that’s as satisfying as it is flavorful. Whether you’re exploring Moroccan cuisine or looking for a new dinner favorite, this dish delivers on all fronts.
Print
Moroccan Chicken Tagine with Olives and Fries
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stewing
- Cuisine: Moroccan
- Diet: Halal
Description
A rich and aromatic Moroccan chicken tagine simmered with green olives, preserved lemon, and spices, finished with a topping of crispy golden fries for a delicious contrast in texture and flavor.
Ingredients
- 1 whole chicken (cut into 8 pieces) or 4 chicken thighs and drumsticks
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup chopped parsley and cilantro
- 1/2 preserved lemon, chopped (optional)
- 1 tsp ground ginger
- 1 tsp turmeric
- 1/2 tsp paprika
- 1/2 tsp black pepper
- Salt to taste
- 1/2 cup green olives
- 1 cup water
- 2 cups French fries (freshly fried or oven baked)
Instructions
- In a tagine or heavy pot, heat olive oil over medium heat.
- Add onions, garlic, and chicken pieces. Brown lightly for 5 minutes.
- Stir in parsley, cilantro, preserved lemon, and spices. Mix well to coat the chicken evenly.
- Pour in the water, cover, and reduce heat to low.
- Let simmer for 45–60 minutes, until the chicken is tender and the sauce has thickened.
- Add green olives during the last 10 minutes of cooking.
- Meanwhile, fry or bake the French fries until golden and crispy.
- Top the chicken tagine with fries just before serving.
- Serve hot with warm bread or over rice.
Notes
- Preserved lemon adds authentic Moroccan flavor, but the dish is still delicious without it.
- Use skin-on, bone-in chicken for richer flavor.
- Tagine can also be served without fries for a lighter version.
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 2g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 7g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg
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