This slow cooker Moroccan chicken tagine is an effortless way to enjoy rich North African flavors without standing over the stove.
Using preserved lemon and olives brings authentic tartness and briny depth to the dish.
Slow cooking the chicken thighs keeps them juicy and tender, making mealtime simple and satisfying.
Why You’ll Love This Recipe
- Slow cooking enhances the melded flavors of spices, lemon, and olives throughout the chicken.
- Using bone-in, skin-on chicken thighs ensures juicy, tender meat that won’t dry out.
- Commercial preserved lemons add authentic citrus complexity with ease, without homemade preparation.
Slow Cooker Moroccan Chicken Tagine
A flavorful and easy slow cooker Moroccan chicken tagine featuring tender chicken thighs simmered with olives, preserved lemon, and aromatic spices.
- Prep time
- 15 minutes
- Cook time
- 240 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 2 pounds (900 g) bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 3 garlic cloves, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup (240 ml) low-sodium chicken broth
- 1/3 cup (80 g) green olives, pitted
- 2 tablespoons preserved lemon, rinsed and sliced into thin strips
- 1/4 cup (15 g) fresh cilantro, chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare and brown the chicken Heat the olive oil in a skillet over medium-high heat. Season chicken thighs with salt and pepper. Brown the chicken, skin side down first, until golden brown, about 4 minutes per side. Transfer to the slow cooker.
- Sauté the aromatics and spices In the same skillet, add sliced onion and cook until softened, about 5 minutes. Add garlic, ground ginger, cumin, cinnamon, turmeric, smoked paprika, and cayenne pepper and cook for 1 minute until fragrant.
- Combine all ingredients in slow cooker Transfer onion, garlic, and spice mixture to the slow cooker. Add chicken broth, olives, and preserved lemon slices. Stir gently to combine.
- Slow cook the tagine Cover and cook on low for 4 hours, or until chicken reaches an internal temperature of 165°F (74°C) and is tender.
- Finish and garnish Taste and adjust seasoning with salt and pepper. Sprinkle chopped cilantro over the top before serving.
Helpful Tips
- Use bone-in chicken thighs for best flavor and tenderness.
- If you can't find preserved lemons, substitute with a mixture of lemon zest and a small amount of lemon juice, but the flavor will differ.
- Serve with couscous or crusty bread to soak up the flavorful sauce.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or microwave until heated through and the chicken reaches 165°F (74°C).
This dish can be frozen for up to 2 months in a freezer-safe container; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use boneless chicken for this recipe?
Yes, boneless chicken thighs can be used, but bone-in chicken provides better flavor and moisture retention.
What if I don’t have a slow cooker?
You can make this recipe in a Dutch oven on the stove over low heat or in the oven at 325°F (163°C) for about 1.5 to 2 hours until chicken is cooked through and tender.
Is preserved lemon safe to eat?
Yes, commercially prepared preserved lemons are safe and commonly used in Moroccan cooking. Rinse them before use to reduce saltiness.
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Food Safety and Allergen Notes
Cook chicken to 165°F (74°C) and reheat leftovers to 165°F. Use commercially prepared preserved lemon rather than unverified home-preserved products, and check broth, olives, spices, and other packaged ingredients for allergens.
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