Moroccan Chicken Tagine with Cracked Green Olives & Preserved Lemon

Inspiration: In Moroccan cuisine, green olives are often paired with preserved lemon and spices in slow-cooked tagines. Cracked olives give extra briny intensity.

Ingredients

• 4 chicken thighs, bone-in
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon turmeric
• 1 cinnamon stick
• 1 preserved lemon, chopped
• ½ cup CEREN Cracked Green Olives
• 2 cups chicken stock
• Fresh cilantro, for garnish

Instructions

Brown chicken: Heat oil in a heavy pot or tagine. Sear chicken until golden. Remove.

Build base: Sauté onion and garlic with spices until fragrant. Add preserved lemon and stock.

Simmer: Return chicken, add CEREN Cracked Green Olives, cover, and cook on low for 40–50 minutes until chicken is tender.

Serve: Garnish with cilantro, serve with couscous or bulgur pilaf.

👉 A North African classic where cracked olives cut through the richness of spiced chicken.