Moroccan Chicken Tagine with Potatoes and Olives

Moroccan Chicken Tagine with Potatoes and Olives is a classic dish that combines tender chicken, earthy potatoes, and briny olives, all simmered in a rich blend of spices. This traditional North African dish is aromatic, flavorful, and full of vibrant colors, making it a perfect meal for any occasion. Whether made in a tagine or a conventional pot, the result is a comforting, hearty dish that’s sure to impress. It’s a delicious way to explore Moroccan cuisine from the comfort of your own kitchen.

Why You’ll Love This Recipe

This Moroccan Chicken Tagine with Potatoes and Olives is a dish that combines the warmth of ginger, saffron, and turmeric, with the freshness of parsley and the tang of preserved lemon (if you choose to include it). The chicken is infused with the spices, creating a rich, flavorful sauce that’s perfect for dipping with Moroccan bread or serving over rice. The olives and preserved lemon add a delightful briny contrast to the dish, while the potatoes absorb all the delicious flavors, making them incredibly tender and satisfying. This recipe is simple to prepare, yet packed with complex flavors that transport you to the heart of Morocco.

Ingredients

• 1 whole chicken, skin removed and cut into pieces

• 1 large onion, chopped

• 3 or 4 cloves garlic, finely chopped or pressed

• 2 teaspoons ground ginger

• 1 teaspoon salt, or to taste

• 1 teaspoon turmeric

• 1/2 teaspoon freshly ground black pepper

• 1/2 teaspoon freshly ground white pepper

• 1/2 teaspoon chicken bouillon, optional

• 1/4 teaspoon saffron threads, crumbled, optional

• 1/4 cup chopped fresh parsley, or cilantro

• 1/3 cup olive oil

• 3 to 4 large potatoes

• 1 to 2 handfuls red olives

• 1 preserved lemon, quartered and seeds removed, optional

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Conventional Pot Method

1. Prepare the chicken and spices: In a large, heavy-bottomed pot or Dutch oven, combine the chicken, onion, garlic, spices, parsley, and olive oil. Cook over medium heat, covered, for 30-40 minutes, without adding any water. Stir occasionally, making sure the chicken doesn’t stick to the bottom.

2. Add potatoes and olives: Peel and quarter the potatoes. Add them to the pot, along with the olives and preserved lemon (if using). Add enough water to almost cover the potatoes, and bring the liquids to a simmer.

3. Cook the dish: Partially cover the pot and cook until the potatoes are tender and the sauce thickens, about 30 more minutes.

Traditional Tagine Method

1. Prepare the base: Slice the onion and layer it on the bottom of a large tagine. Peel and thinly slice the potatoes or cut them into wedges, layering them on top of the onions.

2. Prepare the chicken: In a large bowl, combine the chicken, garlic, spices, and parsley. Add the chicken to the tagine. Swirl 1/2 cup of water in the bowl with the spices and pour the water into the tagine. Drizzle the olive oil over the chicken and potatoes. Distribute the olives and preserved lemon (if using) over the top.

3. Simmer the tagine: Cover the tagine and place it on a diffuser over medium-low to medium heat. Allow the tagine to come to a simmer, then reduce the heat to the lowest setting and cook for 1 hour and 15 minutes. Check the liquid level during cooking, adding more water if necessary.

4. Finish cooking: Continue cooking the tagine for another 30 minutes or until the chicken and potatoes are tender. Let the dish rest off the heat for 10 minutes before serving.

Servings and Timing

• Servings: 5

• Prep Time: 15 minutes

• Cook Time: 70 minutes

• Total Time: 85 minutes

Variations

• Preserved Lemon: If you’re not familiar with preserved lemons, they add a unique tang to the dish, but you can omit them if you prefer a less tart flavor.

• Olives: While red olives are commonly used, you can experiment with green olives for a slightly different flavor profile.

• Potatoes: You can also experiment with different types of potatoes. Yukon Gold or fingerling potatoes work well in this dish due to their creamy texture.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.

• Reheating: Reheat on the stovetop over low heat, adding a bit of water if necessary to rehydrate the sauce. The dish can also be reheated in the microwave.

FAQs

1. Can I make this dish in a slow cooker?

Yes, you can! After preparing the chicken and spices, transfer everything to your slow cooker and cook on low for 4-6 hours or high for 2-3 hours, until the chicken is tender and the potatoes are cooked through.

2. What kind of chicken should I use?

You can use a whole chicken cut into pieces or chicken thighs for a richer, more flavorful dish. Bone-in pieces work best to retain moisture and flavor.

3. Can I make this recipe without a tagine?

Yes, you can cook this dish in a heavy-bottomed pot or Dutch oven. Just follow the conventional pot method for the best results.

4. What can I serve this with?

Moroccan bread (khobz) is a traditional accompaniment, perfect for soaking up the sauce. You can also serve it over couscous or rice for a heartier meal.

5. Is saffron essential for this recipe?

While saffron adds a lovely, delicate flavor, it is optional. If you don’t have saffron, the dish will still taste wonderful without it.

6. Can I make this recipe vegetarian?

Yes, you can replace the chicken with vegetables such as carrots, zucchini, and eggplant for a delicious vegetarian version.

7. What’s the best type of olives to use?

Red olives are commonly used in this dish, but you can substitute with green olives or even a mix of both, depending on your preference.

8. Can I prepare this dish ahead of time?

Yes, this dish can be prepared ahead of time and stored in the fridge. The flavors often deepen after resting, so it’s great for make-ahead meals.

9. What if I don’t have a diffuser for the tagine?

If you don’t have a diffuser, you can place the tagine directly on the stovetop over low heat, but be sure to monitor it to prevent burning. Alternatively, a heavy pan can be used as a diffuser.

10. How can I make the sauce thicker?

If you find the sauce too thin, remove the lid during the last 10-15 minutes of cooking to allow it to reduce and thicken.

Conclusion

Moroccan Chicken Tagine with Potatoes and Olives is a comforting and flavorful dish that brings the warmth and depth of Moroccan cuisine to your table. With its aromatic spices, tender chicken, and the perfect balance of savory and tangy ingredients, this dish is sure to become a favorite in your home. Whether you make it in a traditional tagine or a heavy pot, the result is a meal that’s rich in flavor and deeply satisfying. Enjoy it with Moroccan bread or your favorite side dish, and savor the unique flavors of North Africa.