Moroccan Tagine Chicken

I was going through my spice cabinet the other day and noticed a packet of Moroccan seasoning. Later that week, I pulled a whole chicken out of the freezer and put the packet to good use for some Moroccan chicken with preserved lemons, olives, and potatoes, all baked in a tagine and served with a herb and preserved lemon yogurt sauce.

I love the Sadaf line of seasonings and have a variety. My favorite being sumac and now Moroccan seasoning. I used sabzi ash as well, but only had the Iranian brand Targol on hand. I found these seasonings at a local Turkish grocer. He not only has amazing olives and baklava, but olive oil, teas and coffees, preserved lemons, and some excellent breads (eg. lavash).

The yogurt sauce was excellent not only with the chicken, but the potatoes! I took the skin of the chicken and made chicken cracklins, along with air frying the wings.

Chicken Cracklins

  1. Take the skin and spread out over a paper towel, pat dry. Sprinkle with seasoning if desired and salt.
  2. Lightly spray the seasoned side with PAM spray.
  3. Lay out in a basket seasoned side down and season the top.
  4. Air fry at 425 for 7-8 minutes, flip over and air fry for an additional 7-8 minutes.
Moroccan Tagine Chicken

Moroccan Tagine Chicken with Preserved Lemons, Olives, and Potatoes

Cook Time 1 hour 30 minutes


  • 1 whole chicken* skin removed, cut into pieces
  • 1 small head garlic skins removed
  • 1/2 cup kalamata olives
  • 2 preserved lemons flesh removed, diced fine
  • 30 grams sun-dried tomatoes rehydrated in 1/2 cup water
  • 1/2 cup chicken stock**
  • 2 medium potatoes peeled and cut into small cubes

Seasoning Mix

  • 2 tablespoon Moroccan seasoning
  • 2 tablespoons sabzi ash
  • 1 teaspoon aleppo pepper
  • 1 teaspoon white pepper
  • 1/2 teaspoon salt
  • 2 teaspoons sumac


  • Mix the seasoning ingredients together.
  • Preheat the oven to 375F.
  • Small chop the sun-dried tomatoes and place in the bottom of the tagine, along with the potatoes, olives, preserved lemon, and garlic. Sprinkle lightly with some of the seasoning mix, tossing to coat, and pour the stock into the tagine (along the outside so the seasoning doesn't rinse off.)
  • Liberally sprinkle the cut up chicken pieces with the seasoning and sear off in a frying pan. Place on top of the vegetables.
  • Add the lid to the tagine and place in the oven, baking for 90 minutes.


* I kept the wings whole and cut each breast in half. I made chicken cracklins out of the skin.
** I use the Knorr Chicken Stock and put the bouillon packet in the sundried tomato water.
Moroccan Yogurt Dip

Moroccan Yogurt Sauce with Preserved Lemon


  • 1 cup greek yogurt
  • 1 preserved lemon flesh removed, rind finely chopped
  • 2 tablespoon fresh lemon juice
  • 1/2 teaspoon harissa paste
  • 2 tablespoons fresh mint, basil, parsley, cilantro* finely chopped
  • 1/2 teaspoon aleppo pepper
  • 1 teaspoon sabzi ash
  • 1/4 teaspoon white pepper
  • salt to taste


  • Mix all ingredients in a bowl and set in the fridge for an hour or until needed.


* My husband is not a fan of cilantro, so I used this sparingly. The rest of the herbs were equally portioned.
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