Moroccan Chicken Tagine with Preserved Lemons and Harissa recipe

Moroccan Chicken Tagine with Preserved Lemons and Harissa

by Diana Opoti (@dianaopotieats)
Prep Time
40min
Cook Time
40min
Total Time
1hr 20min

A flavorful Moroccan chicken dish made with preserved lemons and harissa, cooked in a traditional tagine.

Ingredients

4 Servings
(1 serving = 1 drumstick with sauce)
  • 6
    chicken drumsticks
  • 2
    preserved lemons
  • 2
    medium onions
  • 2tbsp
    harissa paste
  • 1tsp
    ground cumin
  • 1tsp
    ground turmeric
  • 1tsp
    smoked paprika
  • 2tbsp
    olive oil
  • 1/2cup
    water or chicken broth
  • Salt and pepper to taste

How to make Moroccan Chicken Tagine with Preserved Lemons and Harissa

Marinate the Chicken

  1. In a large bowl, mix harissa paste, cumin, turmeric, paprika, olive oil, salt, and pepper.

  2. Rub this mixture generously over the chicken drumsticks.

    Step 1.1: Rub this mixture generously over the chicken drumsticks
  3. Let them marinate for at least 30 minutes or overnight in the fridge for enhanced flavor.

Assemble the Tagine

  1. Place the chopped onions, garlic, and lemon at the base of the tagine or a heavy-bottomed pot.

    Step 2.1: Place the chopped onions, garlic, and lemon at the base of the tagine or a heavy-bottomed pot
  2. Layer the marinated chicken on top.

    Step 2.1: Layer the marinated chicken on top
  3. Tuck the preserved lemon quarters around the chicken and pour in the water or chicken broth.

  4. Cover the tagine and cook over low heat for 30-40 minutes, checking occasionally to ensure the sauce doesn’t dry out. Add a splash of water if needed.

Tips & Tricks

  1. For a more intense flavor, marinate the chicken overnight.

  2. Serve hot with crusty bread or steamed couscous for a complete meal.