Name: Tajine de Poulet aux Olives et Citron Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Moroccan
Ingredients: 2 generous teaspoons (cc) ras-el-hanout; 1 generous teaspoon cumin powder; 1 generous teaspoon coriander powder; 1 teaspoon special chicken spice mix (optional); 1 generous teaspoon dried persillade; 1/2 teaspoon salt; 1 good drizzle olive oil; 1 good drizzle neutral oil (sunflower or peanut); 4 chicken thighs with back or 8 large chicken drumsticks (about 1 kg); 2 large onions (about 200 g peeled); 1/2 yellow lemon or preserved salted lemon; 70 g pitted green olives (approx. 2 handfuls); 250 ml water (adjust as needed during cooking)

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Introduction

Tajine de poulet aux olives et citron is a classic Moroccan dish bursting with fragrant spices, tender chicken, and the bright zest of preserved lemon. This comforting one-pot meal is perfect for those who love rich, savory flavors with a hint of citrus.

The image shows a close-up of a traditional Moroccan tagine with a brown clay pot and a matching conical lid slightly lifted, revealing the dish inside. The dish contains several pieces of cooked chicken with a golden brown, slightly charred skin on the top layer. Below and around the chicken, there is a rich sauce with visible chunks of yellow lemon slices, green olives, and some small pieces of onion or garlic. The sauce looks thick and glossy, enveloping the chicken pieces. The pot sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 heaping teaspoons ras-el-hanout
1 heaping teaspoon ground cumin
1 heaping teaspoon ground coriander
1 teaspoon special chicken spice mix (optional)
1 heaping teaspoon dried persillade
1/2 teaspoon salt (plus 1/2 teaspoon extra for seasoning)
1 good drizzle olive oil
1 good drizzle neutral oil (sunflower, peanut, etc.)
4 chicken thighs with back (or 8 large drumsticks), about 1 kg
2 large onions (about 200g peeled)
1/2 lemon (yellow or preserved lemon with salt)
70g pitted green olives (about 2 handfuls)
250 ml water (adjust as needed during cooking)

Instructions

Step 1: In a tajine pot or a heavy-bottomed sauté pan, pour in the olive oil and neutral oil. Finely chop the onions and cook them over medium heat with the conical lid on, stirring occasionally, for about 10 minutes until they become soft and translucent.
Step 2: While the onions cook, prepare the chicken by trimming excess fat but keeping the skin. Cut each thigh in two at the joint between the back and the leg.
Step 3: In a bowl, mix the ras-el-hanout, cumin, coriander, special chicken spice (if using), dried persillade, and salt with 2 tablespoons of neutral oil to form a spice paste.
Step 4: Add the chicken pieces to the spice paste and coat them thoroughly, ensuring every piece is well covered.
Step 5: Once the onions are soft and slightly colored, add the marinated chicken to the pan. Cook for 5 minutes to let the spices release their aroma.
Step 6: Pour in 250 ml of water, cover with the conical lid, and simmer gently for 20 minutes. Add a little more water if needed during cooking.
Step 7: After 20 minutes, add the lemon cut into 4 slices and the green olives. Continue cooking uncovered on low heat for 10 minutes to reduce the sauce.
Step 8: For an extra flavorful finish, place the tajine under your oven grill at 180°C for 5 minutes to brown the chicken slightly and concentrate the flavors. The result is tender, crispy-skinned chicken bursting with taste.

Tips & Variations

Use preserved lemon for a more authentic and intense citrus flavor, or substitute with fresh lemon zest for a lighter touch.
Adjust the spice mix to your preference by adding a pinch of cinnamon or paprika for warmth.
If you don’t have a tajine, use a heavy-bottomed skillet or Dutch oven with a tight-fitting lid for similar results.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid drying out the chicken. This dish also freezes well—thaw overnight in the fridge before reheating.

How to Serve

The image shows a round, open clay tagine pot partially covered with a decorated conical lid resting askew, revealing a cooked dish inside. The dish consists of several pieces of golden-brown grilled chicken legs arranged in a single layer, with a slightly charred, crispy skin texture. Surrounding the chicken are vibrant yellow lemon slices, whole green olives, and cooked onion pieces in a golden, oily sauce that pools at the bottom of the tagine. The clay pot has a warm, earthy orange-brown color, while the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of chicken?

Yes, bone-in skin-on chicken breasts or a whole chicken cut into pieces can work, but adjust cooking times accordingly to ensure they are cooked through and tender.

Is it necessary to use ras-el-hanout?

Ras-el-hanout gives the dish its distinctive Moroccan flavor, but if unavailable, a combination of ground cumin, coriander, cinnamon, ginger, and turmeric can be used as a substitute.