Best Slow-Cooked Moroccan Chicken Recipe EVER!

Aromatic, juicy Moroccan chicken stew – no tagine pot required!
Slow-cooked with saffron, preserved lemon & olives for deep, bold flavor.

Print this recipe on the blog: https://www.dimitrasdishes.com/moroccan-chicken-tagine-without-a-tagine/

Why it’s a repeat recipe:
• Juicy oven-braised chicken
• Sweet + tangy preserved lemon
• Fragrant Moroccan spice blend
• Briny green or kalamata olives
• Rich golden onion base
• Cozy one-pot comfort food

What’s inside:
• Chicken leg quarters
• Onion, garlic, parsley
• Preserved lemon (or fresh lemon juice)
• Olives (green or kalamata)
• Saffron, cumin, coriander
• Paprika, honey, turmeric
• Olive oil

How to make it:
– Mix marinade → coat chicken
– Add chopped preserved lemon pulp
– Let it marinate (1 hr or overnight)
– Sauté onions in olive oil until soft
– Add chicken + marinade → top with olives
– Bake covered at 325°F (30 mins)
– Uncover → bake at 400°F (30–45 mins)
– Serve with couscous or chickpea rice pilaf

Bonus: You can make this in a real tagine on the stovetop!

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