Name: Chicken and Lemon Tagine with Herby Tabbouleh
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Moroccan
Ingredients: 6–8 chicken thighs (bone-in, skin-on or boneless); 2 tbsp olive oil; 1 large onion, chopped; 3 garlic cloves, minced; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp ground cinnamon; 1 tsp ground ginger; 1 preserved lemon, thinly sliced (or 1 tbsp lemon zest + 1 tbsp lemon juice); 2 cups chicken stock; 2 carrots (or root vegetables), peeled and chopped; 1/4 cup fresh parsley, chopped (for garnish); 1/4 cup fresh cilantro, chopped (for garnish); 1 cup bulgur wheat; 1 cucumber, diced; 1 cup cherry tomatoes, halved; 1/2 cup fresh parsley, finely chopped; 1/4 cup fresh cilantro, finely chopped; 2 tbsp lemon juice; 2 tbsp extra virgin olive oil; Salt and black pepper to taste

Why You’ll Love This Recipe

This recipe is a true crowd-pleaser. The tagine is rich, aromatic, and deeply satisfying, with warm spices and tangy lemon to brighten every bite. The herby tabbouleh complements it beautifully, offering freshness and a burst of citrus flavor. It’s wholesome, packed with nutrients, and makes for an impressive dish to serve at dinner parties, family gatherings, or even as a weeknight meal when you want something special.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken thighs (bone-in, skin-on or boneless)
Olive oil
Onion
Garlic cloves
Ground cumin
Ground coriander
Ground cinnamon
Ground ginger
Preserved lemon (or fresh lemon zest as a substitute)
Chicken stock
Carrots or root vegetables
Fresh parsley
Fresh cilantro
Bulgur wheat
Cucumber
Cherry tomatoes
Lemon juice
Extra virgin olive oil
Salt and black pepper

Directions

Heat olive oil in a large tagine or heavy-bottomed pot. Brown the chicken on all sides, then set aside.
In the same pot, sauté onions and garlic until softened. Stir in cumin, coriander, cinnamon, and ginger, cooking for about a minute until fragrant.
Return the chicken to the pot. Add preserved lemon slices, carrots, and chicken stock. Bring to a simmer, then cover and cook gently for 45–60 minutes, or until the chicken is tender and cooked through.
While the chicken cooks, prepare the tabbouleh. Place bulgur wheat in a bowl and cover with boiling water. Let sit for 20 minutes, then fluff with a fork.
Mix the bulgur with parsley, cilantro, cucumber, tomatoes, lemon juice, olive oil, salt, and pepper. Adjust seasoning to taste.
Once the chicken is done, garnish with fresh herbs and serve alongside the herby tabbouleh.

Servings and timing

Serves 4–6 people.
Prep time: 20 minutes
Cook time: 1 hour
Total time: 1 hour 20 minutes

Variations

Replace chicken with lamb for a richer, heartier tagine.
Add chickpeas for extra protein and texture.
Swap bulgur with couscous or quinoa in the tabbouleh.
Add dried fruits like apricots or dates to the tagine for sweetness.
Adjust spices to taste, using more chili for heat or more cinnamon for warmth.

Storage/Reheating

Store leftover chicken tagine in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of stock or water to loosen the sauce if needed. The tabbouleh is best enjoyed fresh, but it can be stored in the refrigerator for up to 2 days. Stir well before serving and add a drizzle of olive oil or lemon juice to refresh.

FAQs

Can I make this recipe without a tagine?

Yes, you can use a Dutch oven or any heavy pot with a lid instead of a traditional tagine.

What can I use instead of preserved lemon?

If you don’t have preserved lemons, use lemon zest and a squeeze of fresh lemon juice.

Can I make the tagine ahead of time?

Yes, the flavors deepen when made ahead. Reheat gently before serving.

Is this recipe gluten-free?

The tagine itself is gluten-free, but replace bulgur with quinoa for a gluten-free tabbouleh.

Can I use chicken breast instead of thighs?

Yes, but thighs are recommended as they stay tender and juicy during slow cooking.

What vegetables can I add to the tagine?

Carrots, zucchini, bell peppers, and sweet potatoes all work well.

Can I freeze chicken tagine?

Yes, it freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.

How do I make the tabbouleh more flavorful?

Use plenty of fresh herbs and adjust lemon juice and olive oil to taste for brightness.

Can I make this vegetarian?

Yes, simply omit the chicken and use chickpeas or lentils as the protein base.

What should I serve with this dish?

Warm flatbreads or pita, olives, and a dollop of yogurt complement the meal perfectly.

Conclusion

Chicken and Lemon Tagine with Herby Tabbouleh is a dish full of flavor, color, and comfort. The tender chicken, fragrant spices, and bright lemon balance beautifully with the refreshing tabbouleh, creating a well-rounded meal that’s both satisfying and nourishing. Whether for a family dinner or a special occasion, this recipe brings warmth and freshness to the table.