Slow-Roasted Chicken with Preserved Lemon and Olive Tagine

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Tender slow-roasted chicken infused with the vibrant tang of preserved lemons and earthy olives, simmered in a fragrant North African-inspired sauce. This Middle Eastern-inspired chicken recipe (mediterranean), ready in about 90 minutes, pairs bone-in chicken thighs, preserved lemon peel, green olives for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, 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
• 2 tablespoons, finely chopped preserved lemon peel
• 1 cup, pitted and halved green olives
• 1 medium, thinly sliced onion
• 4 cloves, minced garlic cloves
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1 tablespoon harissa paste
• 1 1/2 cups chicken broth
• 3 tablespoons olive oil
• 1/4 cup, chopped fresh cilantro
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: Preheat oven to 325°F. Pat dry 6 bone-in chicken thighs and season generously with salt and black pepper.
2. Step 2: Heat 3 tablespoons olive oil in a heavy ovenproof skillet over medium-high heat. Add chicken thighs skin-side down and sear for 4-5 minutes until golden brown and crispy, then flip and sear the other side for 3 minutes.
3. Step 3: Remove chicken and set aside. Reduce heat to medium and add 1 medium thinly sliced onion, sauté for 5 minutes until translucent.
4. Step 4: Stir in 4 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon ground coriander, and 1 teaspoon paprika; cook for 1 minute until fragrant.
5. Step 5: Add 1 tablespoon harissa paste, 2 tablespoons finely chopped preserved lemon peel, and 1 cup pitted and halved green olives, stirring to combine.
6. Step 6: Pour in 1 1/2 cups chicken broth and bring to a simmer.
7. Step 7: Return chicken to the skillet, skin-side up, spoon some sauce over, then transfer skillet to the oven and braise uncovered for 1 hour, basting occasionally until chicken is tender.
8. Step 8: Remove from oven, sprinkle with 1/4 cup chopped fresh cilantro, and serve hot with couscous or crusty bread.