This Moroccan Chicken Breast Tagine with Onions and Green Olives is a flavorful Moroccan dish made with tender chunks of chicken breast, slowly cooked onions, aromatic Moroccan spices, fresh herbs, green olives, and preserved lemon.
The recipe starts by sautéing finely chopped onion in olive oil before adding the chicken breast chunks and browning them until lightly golden. A second onion, sliced into thin strips, is then arranged over the browned chicken before the Moroccan spices are added.
The tagine is gently cooked until the chicken is tender and fully cooked, the onions become soft and flavorful, and the sauce reduces into a rich coating. Green olives and preserved lemon are added toward the end for a classic Moroccan savory and citrusy finish.
Serve this chicken tagine hot with Moroccan bread and traditional Moroccan salads for a satisfying homemade meal.
Recipe Information
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 50–55 minutes
Servings: 4
Difficulty: Easy–Medium
Cuisine: Moroccan
Cooking Method: Traditional Tagine / Slow Cooking
Ingredients
For the Chicken
- 800 g boneless, skinless chicken breast, cut into large chunks
- 50g of beef fat
- 2 medium onions
- 1 onion, finely chopped
- 1 onion, cut into thin strips
- 2 tablespoons olive oil
Moroccan Seasoning
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground cumin
- Salt to taste
- Small pinch of saffron threads, soaked in 2 tablespoons warm water
- 2 garlic cloves, finely minced
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon finely chopped fresh cilantro
To Finish
- 100 g green olives, preferably pitted
- ½ preserved lemon, pulp removed and peel cut into strips
- 100–150 ml water, as needed
How to Make Moroccan Chicken Breast Tagine
Step 1: Prepare the Chicken
Pat the chicken breasts dry and cut them into large, evenly sized chunks.
Avoid cutting the chicken too small. Larger pieces are easier to brown without drying out and remain more tender during the subsequent cooking.
Step 2: Heat the Tagine
Place the tagine over low to medium-low heat. If necessary for your type of clay tagine and stovetop, use a heat diffuser.
Add 2 tablespoons of olive oil and allow it to warm gently.
Step 3: Sauté the Finely Chopped Onion
Add the finely chopped onion to the olive oil.
Cook for approximately 4–5 minutes, stirring occasionally, until the onion becomes soft and translucent.
Do not add the spices yet.
Step 4: Brown the Chicken Breast Chunks
Add the chicken breast chunks over the softened onion.
Cook over medium heat for approximately 6–8 minutes, turning the pieces occasionally until they develop a light golden color on several sides.
At this stage, the objective is to brown the outside, not necessarily to cook the chicken completely through.
Step 5: Add the Sliced Onion
Reduce the heat.
Arrange the second onion, cut into thin strips, evenly over the browned chicken.
Allow the onion strips to sit over and around the chicken so they gradually soften during cooking.
add 50g of beef fat.
Step 6: Add the Moroccan Spices
Now add:
ginger, paprika, turmeric, black pepper, cumin, salt, garlic, parsley, cilantro, and the saffron with its soaking water.
Distribute the seasonings evenly over the sliced onions and chicken.
Pour approximately 100 ml of water around the sides of the tagine.
Avoid adding excessive water because the onions will release additional moisture during cooking.
Step 7: Cook the Chicken Tagine
Cover the tagine and reduce the heat to low.
Cook gently for approximately 18–22 minutes.
During this stage, the sliced onions will soften and combine with the olive oil, chicken juices, herbs, and spices to create the sauce.
Check occasionally to make sure the tagine is not drying out. If necessary, add a small amount of hot water.
Step 8: Add the Green Olives and Preserved Lemon
Once the chicken is cooked through and the onions are very tender, arrange:
- 100 g green olives
- Preserved lemon strips
over and around the chicken.
Cover and continue cooking over low heat for another 5–7 minutes so the flavors combine.
Step 9: Reduce the Sauce
Remove the lid for the final 3–5 minutes if the tagine contains too much liquid.
Allow the sauce to simmer gently until it becomes rich and concentrated, coating the chicken and tender onions.
The chicken should be completely cooked but still juicy and tender.
For food safety, chicken should reach an internal temperature of 74°C / 165°F in its thickest pieces.
How to Serve
Serve Moroccan Chicken Breast Tagine with Onions and Green Olives hot directly from the tagine.
Moroccan bread (khobz) is an excellent accompaniment for scooping up the chicken, onions, olives, and flavorful sauce.
For a more complete Moroccan table, serve it with zaalouk, taktouka, Moroccan carrot salad, tomato and onion salad, beet salad, or roasted pepper salad.
Show Nutritional Value
Estimated Nutritional Value
Per serving — based on 4 servings
| Nutrient | Approx. Amount |
|---|---|
| Calories | ≈ 400 kcal |
| Protein | ≈ 47 g |
| Total Fat | ≈ 20 g |
| Saturated Fat | ≈ 6 g |
| Carbohydrates | ≈ 10 g |
| Dietary Fiber | ≈ 2.5 g |
| Total Sugars | ≈ 4 g |
| Sodium | ≈ 700–900 mg |
| Potassium | ≈ 800 mg |
Nutrition Highlights
This tagine is rich in protein, primarily due to the chicken breast, providing approximately 47g of protein per serving based on this estimate.
Adding 50g of beef fat imparts a richer flavor but increases the total fat, saturated fat, and calorie content compared to a version made using only olive oil.
Green olives and olive oil contribute unsaturated fats, while onions and herbs provide small amounts of fiber and plant compounds. Due to the inclusion of green olives, preserved lemon, and salt, the sodium content may be relatively high.
Important Nutrition Note
Nutrition values are estimates and may vary depending on the chicken breast, beef fat, amount of olive oil, green olives, preserved lemon, salt, and serving size.
These figures apply to the tagine alone; they do not include the Moroccan bread, Taktouka, Zaalouk, or the carrot, beetroot, or tomato and onion salads shown in the serving photo.
Frequently Asked Questions
What is Moroccan Chicken Breast Tagine with Onions and Green Olives?
Moroccan Chicken Breast Tagine with Onions and Green Olives is a flavorful Moroccan dish made with chicken breast chunks, onions, olive oil, beef fat, aromatic Moroccan spices, fresh herbs, green olives, and preserved lemon. The ingredients are gently cooked until the chicken is tender and the onions form a rich, flavorful sauce.
Why does this recipe use chicken breast instead of chicken thighs?
Chicken breast provides a lean, protein-rich base and works particularly well when cut into large chunks. Because it contains less fat than chicken thighs, it should be cooked carefully to prevent it from becoming dry.
Why is beef fat added to this chicken tagine?
The 50 g of beef fat adds richness and a deeper savory flavor to the tagine. As it melts, it combines with the onions, olive oil, chicken juices, herbs, and spices to create a richer sauce.
Because beef fat increases the saturated fat and calorie content, the amount can be reduced according to personal preference.
Can I make this tagine without beef fat?
Yes. The beef fat can be omitted. The tagine can be prepared using olive oil alone, although the finished sauce will have a somewhat lighter flavor and nutritional profile.
Why are two onions used in this recipe?
The onions perform two different functions. The first onion is finely chopped and sautéed to create the base of the sauce.
The second onion is sliced into thin strips and arranged over the browned chicken, where it slowly softens and absorbs the chicken juices, spices, and other flavors.
Why should I brown the chicken before adding the spices?
Lightly browning the chicken develops additional flavor and gives the pieces an attractive golden exterior.
In this particular preparation method, the chicken is browned with the finely chopped onion before the sliced onion and Moroccan spices are added.
How long should I brown the chicken breast?
Approximately 6–8 minutes is generally sufficient for large chicken breast chunks. Turn the pieces occasionally so they develop a light golden color on several sides.
The chicken does not need to be completely cooked during this stage because it will continue cooking in the covered tagine.
What spices are used in this Moroccan chicken tagine?
This recipe uses a fragrant combination of ginger, paprika, turmeric, black pepper, cumin, saffron, garlic, fresh parsley, and cilantro.
These seasonings complement the chicken, onions, green olives, and preserved lemon without making the dish excessively spicy.
Is this chicken tagine spicy?
No. The recipe is aromatic and warmly spiced rather than hot.
If you prefer a spicy tagine, you can add a small amount of cayenne pepper or fresh chili according to taste.
When should I add the green olives?
Add the green olives toward the end of cooking, once the chicken is cooked through and the onions are tender.
Allow them to simmer with the tagine for approximately 5–7 minutes so their flavor blends into the sauce.
Why is preserved lemon used?
Preserved lemon contributes the distinctive salty and citrusy flavor found in many Moroccan dishes. It pairs especially well with chicken, green olives, onions, saffron, and fresh herbs.
Should I add salt if I use green olives and preserved lemon?
Taste carefully before adding too much salt. Both green olives and preserved lemon can contain considerable amounts of sodium, so only a small amount of additional salt may be necessary.
Can I rinse the green olives before adding them?
Yes. If your olives are particularly salty or strongly brined, rinse and drain them before adding them to the tagine. This can help control the saltiness of the finished dish.
How much water should I add?
Start with approximately 100 ml of water. The onions and chicken will release additional moisture while cooking.
Add a little more hot water only if necessary. The goal is to produce a rich, concentrated sauce, not a watery broth.
How long does chicken breast take to cook in a tagine?
After browning, the chicken generally needs approximately 18–22 minutes of gentle covered cooking, followed by another 5–7 minutes with the olives and preserved lemon.
Cooking time can vary depending on the size of the chicken pieces and the intensity of the heat.
How do I know when the chicken is safely cooked?
The chicken should be opaque throughout with no raw center. For food safety, the thickest pieces should reach an internal temperature of 74°C (165°F).
How can I prevent chicken breast from becoming dry?
Cut the chicken into relatively large, evenly sized chunks, avoid excessively long browning, and finish the tagine over low heat.
Once the chicken is fully cooked, avoid unnecessarily extending the cooking time.
Can I prepare this recipe without a traditional Moroccan tagine?
Yes. A heavy-bottomed skillet, braiser, or Dutch oven with a lid can be used instead.
Keep the heat relatively low during the covered cooking stage to reproduce the gentle cooking environment of a traditional tagine.
What should I serve with Moroccan chicken tagine?
Moroccan bread (khobz) is an excellent accompaniment because it can be used to scoop up the chicken, onions, olives, and sauce.
For a traditional Moroccan meal, you can also serve it with zaalouk, taktouka, Moroccan carrot salad, beet salad, tomato and onion salad, or roasted pepper salad.
Is this Moroccan chicken tagine high in protein?
Yes. Chicken breast is naturally rich in protein. Based on the quantities used in this recipe and four servings, our nutritional estimate provides approximately 47 g of protein per serving.
Actual values depend on the chicken and serving size.
How many calories are in one serving?
Based on four servings and including the 50 g of beef fat, our estimate is approximately 400 calories per serving.
The exact amount will vary according to the chicken, beef fat, olive oil, olives, preserved lemon, and portion size.
Can I reduce the fat and calories in this recipe?
Yes. The simplest option is to reduce or omit the beef fat and rely primarily on olive oil. You can also slightly reduce the amount of olive oil while ensuring there is enough moisture for the onions and chicken to cook properly.
Is this tagine low in carbohydrates?
The tagine itself is relatively low in carbohydrates because chicken is the primary ingredient. Most of the carbohydrates come from the onions and other plant ingredients.
Our estimate is approximately 10 g of carbohydrates per serving, excluding Moroccan bread and side dishes.
Can I prepare the tagine ahead of time?
Yes. You can prepare the onions, herbs, spices, olives, and preserved lemon in advance.
The complete tagine can also be cooked ahead and gently reheated, although avoiding repeated or prolonged reheating will help keep the chicken breast tender.
How should I store leftover chicken tagine?
Cool leftovers promptly and transfer them to an airtight container. Refrigerate and consume within approximately 3–4 days.
When serving leftovers, reheat them thoroughly while avoiding excessive cooking that could dry out the chicken.
Can I freeze Moroccan chicken tagine?
Yes. The cooked chicken and sauce can be frozen in an airtight freezer-safe container. For the best texture, thaw it safely in the refrigerator and reheat gently before serving. The onions may become slightly softer after freezing and reheating.
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