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Moroccan Chicken Tagine

Recipe by Zachary Neman on InstagramAdded 1 August 2026.

20 minutes to prep, 1 hour 30 minutes to cook. This Moroccan chicken tagine blends aromatic spices, bright preserved lemons, and fresh herbs into a slow‑cooked, deeply flavorful stew. The bone‑in chicken enriches the sauce, while the saffron and citrus notes create a comforting yet vibrant dish. Perfect for chilly evenings, it pairs wonderfully with crusty bread to mop up every last drop of sauce.

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Moroccan Chicken Tagine by Zachary Neman, a frame from the Instagram video

Method

  1. Coat the chicken pieces with a mixture of chopped green herbs and spices.

  2. Heat the olive oil in a heavy‑bottomed pot or tagine over medium heat.

  3. Add the grated onion and sauté until translucent, then stir in the turmeric, cumin, and ginger.

    Kitchen notes · Added by ReelsMeals: Onion is translucent and spices are aromatic. Stir the spices through the onion.

  4. Place the bone‑in chicken pieces on top of the onion mixture, letting them brown slightly on all sides.

    Kitchen notes · Added by ReelsMeals: Chicken is lightly browned on all sides.

  5. Add the minced garlic, chopped parsley, chopped cilantro, saffron, and the quarters of preserved lemon.

  6. Pour enough water to just cover the chicken, then bring to a gentle simmer.

    Kitchen notes · Added by ReelsMeals: Liquid reaches a gentle simmer. Keep the simmer gentle after bringing it up.

  7. Cover and let the tagine cook slowly for about 90 minutes, or until the chicken is tender and the sauce has thickened.

    Kitchen notes · Added by ReelsMeals: Chicken is tender and sauce has thickened. Keep the pot covered while it cooks slowly.

  8. During the last 10 minutes, stir in the briny olives and thinly sliced preserved lemon peel.

  9. Serve the tagine hot, accompanied by crusty bread to soak up the flavorful sauce.

Tips while you cook

Herb and spice coating
Coat the chicken pieces with the chopped herbs and spices before adding them to the pot.
Simmer covered
Cover the pot and let the tagine cook slowly for about 90 minutes until the chicken is tender.
Add olives near the end
Stir in the briny olives and sliced preserved lemon peel during the last 10 minutes of cooking.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Zachary Neman made this.

The recipe comes from Zachary Neman’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Zachary Neman and want this changed? Email [email protected].

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Chicken tagine, 4 ways

Three creators posted their own. Every one is built on coriander, chicken and onion.

  1. Kookstudio Breda45 min15 ingr.Only this one uses saffron threads, cinnamon and raisins
  2. Zachary Neman1 hr 50 min14 ingr.Only this one uses briny olives and crusty bread
  3. Zachary Neman1 hr 40 min20 ingr.Only this one uses ice cubes, preserved lemon flesh and paprika
  4. thegoldenbalance1 hr 30 min12 ingr.Only this one uses moroccan spice blend, harissa and green olives
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