The best part of a chicken tagine is the sauce left in the pot: onion-softened, gently spiced, and bright with lemon. You can make this version in a Dutch oven or heavy covered pot, so there’s no special cookware to track down. Plan on 15 minutes of prep and about 65 minutes of cooking; it serves four.
Gather the ingredients
You’ll need 2½ pounds bone-in chicken thighs or drumsticks, 1 large yellow onion finely chopped, 2 tablespoons olive oil, 3 garlic cloves minced, 1 teaspoon ground ginger, 1 teaspoon paprika, ½ teaspoon ground cumin, ¼ teaspoon turmeric, ½ teaspoon black pepper, and 1 teaspoon kosher salt. Have 1 cup low-sodium chicken broth, ½ cup green or purple olives, 1 tablespoon lemon juice, and 2 tablespoons chopped cilantro or parsley ready as well.
For a more lemon-forward finish, use 2 tablespoons chopped preserved lemon peel in place of the lemon juice, or add it alongside the juice if you like a sharper flavor. Pat the chicken dry before cooking; a dry surface browns more readily, and browning gives the finished sauce extra depth.
Build a slow-simmered sauce
Warm the olive oil in a Dutch oven over medium heat. Season the chicken with the salt and pepper, then brown it in batches for about 4 minutes per side; it does not need to cook through yet. Transfer the pieces to a plate, leaving the oil and browned bits in the pot.
Add the onion and cook for 6 to 8 minutes, stirring occasionally, until soft and lightly golden. Stir in the garlic, ginger, paprika, cumin, and turmeric for 30 seconds, then pour in the broth and scrape the bottom of the pot. Return the chicken and any juices, cover, and simmer gently for 45 to 50 minutes, turning the pieces once.
Finish and serve
Check that the chicken is tender and cooked through before adding the olives and lemon juice. Simmer uncovered for 8 to 10 minutes so the olives warm and the sauce reduces slightly. If the pot looks dry before the chicken is tender, add a splash of broth and lower the heat.
Taste the sauce before adding more salt: olives and preserved lemon can be quite briny. Scatter the herbs over the top and bring the pot to the table with warm bread, couscous, or rice. Add the olives near the end, rather than at the beginning, so their savory flavor stays distinct.