AIP Friendly Moroccan-Spiced Chicken Tagine with Olives
Slow-braised chicken thighs perfumed with turmeric, ginger, and Ceylon cinnamon — this is the kind of deeply satisfying, one-pot dinner that makes it easy to forget you're cooking within any restrictions at all. The braising liquid builds serious depth from additive-free bone broth, golden onions, and a touch of honey, while preserved lemon rind and briny green olives bring that signature North African brightness. Every ingredient here is intentional: nightshades, eggs, grains, dairy, and seed-based spices are all off the table, and this recipe never reaches for any of them. Ceylon cinnamon specifically earns its place over the more common cassia variety, which matters when you're paying close attention to what goes into your food. Searing the chicken skin-side down first locks in flavor and gives the finished dish a gorgeous color that looks far more involved than the straightforward steps actually are. A generous finish of fresh parsley and cilantro keeps things vibrant and herbaceous right before serving. This recipe makes four generous servings, so it's equally at home on a quiet weeknight or at a table full of people who just want something genuinely delicious.
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Learn more →Ingredients
4 servings
For the chicken
- 8 bone-in, skin-on chicken thighs (about 3 lb total)
- 1 tsp fine sea salt
- 1 tsp ground turmeric
- 1 tsp ground ginger
- ½ tsp ceylon cinnamon
For the braise
- 3 tbsp olive oil, divided
- 1 large yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ½ tsp ground ginger
- ¼ tsp ceylon cinnamon
- 2 cups bone broth (homemade or additive-free, no pepper)
- 1 preserved lemon, pulp discarded, rind rinsed and thinly sliced
- 1 cup pitted green olives
- 1 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
For serving
- ¼ cup fresh flat-leaf parsley, roughly chopped
- ¼ cup fresh cilantro, roughly chopped
- lemon wedges, for serving (optional)
Instructions
- 1
In a large bowl, combine the chicken thighs with 1 tsp salt, 1 tsp turmeric, 1 tsp ground ginger, and 1/2 tsp Ceylon cinnamon. Toss to coat all pieces evenly.
- 2
Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Add the chicken thighs skin-side down in a single layer and sear, undisturbed, for 5–6 minutes until the skin is deep golden and releases easily from the pot. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate.
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