Slow-Roasted Chicken with Preserved Lemon and Olive Tagine

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 (mediterranean) ready in about 90 minutes pairs bone-in chicken thighs, pitted and halved green olives, medium, thinly sliced onion 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.

★ 4.4 (9 ratings) Prep: 15 min Cook: 75 min Serves 6 Middle Eastern cuisine 420 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Slow-Roasted Chicken with Preserved Lemon and Olive Tagine take to make?

Total time is about 90 minutes (15 min prep + 75 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Roasted Chicken with Preserved Lemon and Olive Tagine?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in Slow-Roasted Chicken with Preserved Lemon and Olive Tagine?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Roasted Chicken with Preserved Lemon and Olive Tagine for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Roasted Chicken with Preserved Lemon and Olive Tagine?

Middle Eastern chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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