Chicken Tajine

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
1/4 cup finely minced fresh parsley
1/4 cup finely minced fresh coriander
1 pinch saffron
1/2 cup hot water for the saffron
1 small preserved lemon
2 cloves garlic
1/2 teaspoonful salt
1/2 teaspoonful black pepper
1 teaspoonful ground ginger
1 teaspoonful paprika
1/2 teaspoonful cumin
3 tablespoon olive oil
1 lb chicken drumsticks
1 large red onion
1/2 cup pitted olives kalamata or green

Nutritional information


Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Chicken Tajine


A tajine or tagine is a Moroccan dish, named after the earthenware pot in which it is cooked.

  • 55 min
  • Serves 3
  • Easy


  • chermoula

  • Tajine



Simple Succulent Lemony Chicken Chermoula Tagine. Beginner-friendly and made with  simple ingredients.




Place your saffron in a heat-safe cup and pour hot water over it. Let it sit to release for 5 minutes. Meanwhile, prepare the rest of the ingredients of the chermoula.

Place the finely minced herbs in a large bowl.

Prepare your preserved lemon:

Cut in quarters, and then remove the pulp by sliding a knife along the interior of the skin. Finely chop the pulp, set aside the skin, and add the chopped pulp to the large bowl.

Smash and mince garlic. Add to bowl.

Add spices (salt, pepper, ginger, paprika, cumin) to bowl. Pour the saffron water atop. Add olive oil and mix.



Add in the cuts of chicken to the chermoula bowl and mix with your hands until the chicken is well covered. Cover with plastic wrap, refrigerate for 4 hours.

Roughly chop red onion. Place 1/2 of the chopped onions at the bottom of the tajine. Place your marinated chicken on top of the onions, then pour the remainder of the sauce over top. Cover with the rest of the onions. Chop the lemon skins into cm-wide strips and add to the top of the onions.

Warm up tajine on medium heat. Cook at a simmer with the cover slightly cracked to allow some steam to escape. We like to use a tablespoon between the bottom and top of the tajine to leave it slightly ajar.

The tajine should have enough liquid because of the chermoula and onions, however, keep an eye and ear on it. If you notice that the liquid does evaporate (if you hear it sizzle, for example), you can add a splash of water to prevent it from burning. Cook on a simmer on medium-low for 40-45 minutes, keep an eye on it. You want to cook it until the meat falls off the bone.

Once the tajine is ready, uncover the tajine and add the olives atop. Simmer uncovered for 10 minutes for a saucy tajine. If you like your tajine on the thicker side, simmer uncovered for 15 minutes instead, to let more liquid evaporate and for the sauce to thicken.


Serve with crusty bread and a sprinkle of freshly chopped coriander or parsley, to preference.


Recipe Reviews

Average Rating:
Total Reviews: 1

Ohhhhhh , i Remember this tajine very well when i was in Morocco ,Delicious

Classic tomato salsa with basil
Cheesy pasta with crispy pangritata
Classic tomato salsa with basil
Cheesy pasta with crispy pangritata

One Comment Hide Comments

Add Your Comment