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Recipes
- Chicken: 4–8 bone-in pieces (thighs or drumsticks)
- Onion: 1–2, finely chopped
- Garlic: 4–5 cloves, minced
- Olive oil: 2–4 tablespoons
- Preserved lemon: ¼–½ cup, chopped (or zest of 1 lemon)
- Green olives: ½ cup (cracked or sliced)
- Carrots: 2–3, sliced
- Fresh cilantro and parsley: 2 tablespoons each, chopped
- Chicken broth or water: 1½–2 cups
- Honey: 1–2 tablespoons (optional)
- Spices:
- Paprika – 1 tsp
- Ground cumin – 1 tsp
- Ground ginger – ½ tsp
- Ground coriander – ½ tsp
- Ground cinnamon – ¼ tsp
- Turmeric – 1 tsp
- Black or white pepper – ½ tsp
- Salt – to taste
- Saffron – 2 pinches (optional)
- Marinate the chicken with garlic, spices, herbs, preserved lemon flesh, and olive oil. Let sit for 1 hour or overnight.
- Sear the chicken in a tagine or heavy pot until browned.
- Add onions and sauté until golden. Stir in remaining garlic and spices. Add broth, honey, and lemon zest.
- Return chicken to the pot. Cover and simmer for 30–40 minutes.
- Add carrots, olives, and preserved lemon peel. Simmer another 15–20 minutes until tender.
- Adjust seasoning. Garnish with fresh herbs. Serve hot with couscous or crusty bread.
Tagine Blog
I have always enjoyed making chicken tagine. The first time I tried it was in my friend's kitchen. She had a special clay pot with a tall lid. The smell filled the entire house, and it was amazing. I knew I had to learn how to make it myself.
A tagine is a dish from North Africa. It is also the name of the pot used for cooking. The pot has a cone-shaped top. This design keeps all the steam inside. The steam rises and then falls back down on the food, making the chicken very tender. You don’t need the special pot to prepare it; a large pot with a heavy lid works just as well.
I usually make this meal on days when I have time to spare. The wonderful aroma warms the whole house. The chicken becomes so tender that it falls off the bone. The sauce is thick and filled with spices. It’s a healthy meal that feels festive.
Here’s how I make my chicken tagine. Feel free to adjust the recipe based on what you have.
You will need some chicken pieces. I prefer using those with the bone still in. You will also need two onions, some garlic, one lemon, and green olives. Prepare some spices, such as ginger, turmeric, cumin, and cinnamon. Don't forget the chicken broth and fresh herbs like cilantro.
First, brown the chicken in your pot. Once it's brown, take it out and set it on a plate. Next, cook the onions in the same pot until they become soft. Then add the garlic and the spices to the pot and cook for one minute. It will smell great.
Now return the chicken to the pot. Add the broth and the olives. Cut the lemon and include it in the pot as well. Cover the pot and let it cook gently over low heat. I let mine cook for an hour. When it’s done, add the fresh herbs.
You can include other ingredients if you'd like. Some people add dried fruit, and dried apricots are excellent in this dish. Others add carrots or potatoes. Serve it with couscous, which is great for soaking up the sauce.
The secret is to let it cook slowly. Good food takes time. This meal is about sharing. It’s about sitting down with loved ones. It can turn an ordinary day into something special.
Try making it this weekend. Let the pot simmer on your stove. Your kitchen will smell amazing. You will have a delicious meal to share. Let me know if you make it. I would love to hear how it turns out.
My favorite picnic spot to devour some chicken!
A perfect local escape, my favorite picnic spot is Hermitage Park in northeast Edmonton. To get there from downtown, take the Yellowhead Trail (HWY 16) east and exit north onto Hermitage Road. Follow it until you see the park entrance. My ideal blanket spot is in the open meadow near the large pond, where you get beautiful water views and lovely afternoon sun. Google Maps
Article Review
Just when I thought I had my chicken tagine routine down, a new article from famed pastry chef and writer David Lebovitz caught my eye.
Published in his popular newsletter, it’s a vibrant reminder that even the most traditional dishes have room for personal flair.
In his piece, "Chicken Tagine with Olives and Apricots," Lebovitz dives into his own adventures perfecting this staple in his Paris kitchen. What stood out to me was his practical, reassuring approach to a recipe that can sometimes feel intimidating.
He cuts through the mystique with clear advice, like the crucial step of browning the chicken well. He writes, “The important thing is to get color on the chicken, which will add flavor to the dish.” This simple tip is something I now emphasize to anyone trying the recipe for the first time—it truly is the foundation for that deep, rich sauce we all love.
Lebovitz’s version beautifully balances the briny pop of olives with the gentle sweetness of dried apricots, a combination I adore. His writing made me smile, especially his notes on sourcing ingredients and the joy of sharing the meal with friends. It’s a fantastic, modern resource for both new and seasoned cooks. If you’re looking to see how a master tweaks this timeless dish, his article is a must-read.
You can find the full article and David Lebovitz's wonderful recipe here: Chicken Tagine with Olives and Apricots