Name: Chicken Tagine with Lemons, Olives & Pomegranate Recipe
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 1 h 40 min
Cuisine: Moroccan
Ingredients: 2 tbsp olive oil; 8 chicken thighs; 1 onion, chopped; 2 garlic cloves, chopped; 2 tbsp Moroccan spice mix; 1 large or 2 small preserved lemons, skin only, finely chopped; 2 large tomatoes, chopped; 1 chicken stock cube; 1 tbsp honey; 1 tbsp red wine vinegar; Handful of olives; 1 small lemon, ½ very thinly sliced; 750ml water; ½ pomegranate, seeds only; 100g feta, crumbled; Small bunch mint, leaves only; 2 tbsp coriander seeds; 1 tbsp cumin seeds; 1½ tsp fennel seeds; ½ tsp black pepper; ¼ tsp ground ginger; 1 tsp ground cinnamon; Good pinch saffron; Couscous

Introduction

Chicken tagine with lemons, olives, and pomegranate is a fragrant Moroccan-inspired dish bursting with vibrant flavors. Tender chicken thighs are slow-cooked with preserved lemons, spices, and a touch of honey, then finished with fresh pomegranate and feta for a delightful contrast. It’s perfect served with fluffy couscous for a comforting, exotic meal.

This image shows a white round bowl filled with a colorful dish on a white marbled surface. The bottom layer is light yellow couscous with a fluffy texture covering the base of the bowl. On top, there is a cooked golden-brown piece of fish in the center, slightly crispy on the edges. Around the fish, there are scattered bright red pomegranate seeds, light green olives, and chunks of white cheese that look soft. Some fresh green mint leaves are placed on top and around the fish, adding a fresh touch. The dish is vibrant with warm and cool colors blending well. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil

8 chicken thighs

1 onion, chopped

2 garlic cloves

2 tbsp Moroccan spice mix (see below)

1 large or 2 small preserved lemons, skin only, finely chopped

2 large tomatoes, chopped

1 chicken stock cube

1 tbsp honey

1 tbsp red wine vinegar

Handful of olives

1 small lemon, half very thinly sliced

½ pomegranate, seeds only

100g feta, crumbled

Small bunch of mint, leaves only

Couscous, to serve

Moroccan spice mix:

2 tbsp coriander seeds
1 tbsp cumin seeds
1½ tsp fennel seeds
½ tsp black pepper
¼ tsp ground ginger
1 tsp ground cinnamon
Good pinch of saffron

Instructions

Step 1: Heat 1 tbsp olive oil in a wide, shallow casserole dish or ovenproof pan over medium heat. Season the chicken thighs and place them skin-side down in the pan. Cook for 8–10 minutes until the skin is crispy, then flip and cook the other side for 5 minutes. Remove the chicken and set aside on a plate.

Step 2: Preheat the oven to 170°C (150°C fan)/gas mark 3. Add the remaining 1 tbsp olive oil and chopped onion to the pan. Cook, stirring occasionally, for a few minutes until softened.

Step 3: Add the garlic and Moroccan spice mix to the pan. Stir well, scraping up any brown bits from the bottom, and cook until the spices become fragrant.

Step 4: Stir in the chopped preserved lemon, tomatoes, chicken stock cube, honey, red wine vinegar, and 750ml of water. Bring the mixture to a boil, then nestle the chicken thighs back on top.

Step 5: Cover the pan with a lid or foil and transfer it to the oven. Cook for 1 hour to allow the flavors to meld and the chicken to become tender.

Step 6: Remove the lid and arrange the olives and lemon slices on top of the chicken. Drizzle a little olive oil over the lemons. Return to the oven uncovered and cook for another 20 minutes, until the sauce reduces slightly. You can also reduce the sauce on the stovetop if short on time.

Step 7: Taste the sauce and adjust seasoning by adding a squeeze of lemon juice, more honey, or salt if needed.

Step 8: Scatter the pomegranate seeds, crumbled feta, and fresh mint leaves over the dish. Serve immediately with couscous.

Tips & Variations

Toast the coriander, cumin, and fennel seeds before grinding to enhance their flavor in the Moroccan spice mix.

If you don’t have preserved lemons, substitute with extra lemon zest and a pinch of sea salt.

Use bone-in, skin-on chicken thighs for richer flavor and juicier meat.

Add a handful of toasted almonds or pine nuts on top for extra crunch.

For a vegetarian version, substitute chicken with hearty vegetables like butternut squash or chickpeas.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken thighs are preferred as they stay moist and tender during slow cooking. If using breasts, reduce the cooking time to avoid drying out the meat.

What are preserved lemons and can I find them easily?

Preserved lemons are lemons pickled in salt and their own juices, commonly used in Moroccan cuisine for their intense citrus flavor. They are available in many grocery stores, specialty food shops, or online. If you can’t find them, use fresh lemon zest and a pinch of salt as a substitute.