Saffron-Infused Chicken Tagine with Preserved Lemon and Green Olives

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

A fragrant Moroccan chicken tagine slow-cooked with saffron threads, preserved lemon, and green olives, delivering a complex, aromatic, and tender dish. This Moroccan-inspired chicken recipe, ready in about 65 minutes, pairs bone-in chicken thighs, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 pieces bone-in chicken thighs
• 3 tbsp olive oil
• 1 large, finely chopped yellow onion
• 4 cloves, minced garlic cloves
• 1 tsp ground ginger
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 0.1 g (about 20 threads), soaked in 1/4 cup warm water saffron threads
• 1/2, rinsed and thinly sliced preserved lemon
• 1 cup, pitted green olives
• 1 1/2 cups chicken broth
• 1/4 cup, chopped fresh cilantro
• 1 1/2 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a heavy-bottomed tagine or Dutch oven over medium heat. Add 6 bone-in chicken thighs and brown on all sides for about 6-8 minutes until golden; remove and set aside.
2. Step 2: In the same pot, add 1 large finely chopped yellow onion and sauté for 5 minutes until soft and translucent. Add 4 minced garlic cloves, 1 tsp ground ginger, 1 tsp ground cumin, and 1/2 tsp ground cinnamon; cook for 1 minute until fragrant.
3. Step 3: Stir in the saffron threads soaked in 1/4 cup warm water, 1/2 sliced preserved lemon, 1 cup green olives, and 1 1/2 cups chicken broth. Return the chicken to the pot, season with 1 1/2 tsp salt and 1/2 tsp black pepper.
4. Step 4: Cover and simmer gently over low heat for 45 minutes until the chicken is tender and the sauce has thickened slightly.
5. Step 5: Sprinkle 1/4 cup chopped fresh cilantro over the dish before serving, enjoying the vibrant aromas and colors.