This right here is the BEST Moroccan Chicken recipe you will find! Super succulent, fall-off-the-bone tender chicken stew w/ warm Moroccan spices, lemons, olives & dried fruit. No ordinary chicken dinner, this easy one-pot wonder will surprise your taste buds in the best way possible. Be sure to watch the video and grab all my tips below!
More Recipes to Try: Spicy Couscous with Shrimp and Chorizo; Easy Vegetable Tagine; One-Pot Chicken and Rice; Greek Chicken Souvlaki; Ratatouille
If you’re anything like me, chicken makes your dinner rotation fairly regularly. It’s readily available and relatively cheap, plus, who doesn’t like a comforting chicken dinner? But this is no ordinary chicken dinner. This Moroccan chicken recipe takes things to a new level of deliciousness.
Let me explain what you’re looking at here. Moroccan chicken is essentially stewed or braised chicken with deep, lovely flavors from a special Moroccan spice rub (which I tell you all about in a second), along with aromatics, fresh lemons (or preserved lemons, if you have some), and green olives. And as Moroccans are known to do, we add in some dried fruits to balance things out. I chose a mixture of raisins and dried apricots.
Some may call this chicken tagine, but your really don’t need a special tagine pot to arrive at an authentic taste using just a heavy-based casserole pan or braiser. This is easy to make and the result is fall-off-the-bone tender, super succulent chicken boasting unique warm flavors that will have you returning for more!
Spice Rub for Moroccan Chicken
The flavoring process begins with a special spice rub with cinnamon, sweet paprika, ginger, and Ras El Hanout (or Raz El Hanout), which is really the star spice here. If you’re not familiar, Ras El Hanout (or Raz El Hanout) is a complex aromatic North African spice blend, mostly associated with Moroccan cuisine. Our all-natural Ras El Hanout is pungent, combining warm flavors like turmeric, cloves, cinnamon, allspice, cardamom, ginger, mace, nutmeg, and a touch of cayenne. (Find Ras El Hanout Here)
How to Make This Moroccan Chicken Recipe
1. First, pat the chicken dry. Season lightly with salt (remember, you will be adding olives later, so easy on the salt.) Then apply the spice rub all over the chicken. Leave it at room temperature for 40-45 minutes to marinate. If you have the time, cover and refrigerate for 2 hours or overnight.
2. Heat a bit of quality EVOO over medium high heat until shimmering but not smoking, then brown the chicken well on both sides. If you left skin on, begin with browning the skin side first, then turn over. (Word to the wise, utilize something like this mesh splatter screen.)
3. Lower heat and add onions, garlic and cilantro. Let those sweat some, then add the lemons, olives, dried fruit. Finally add the liquid. Cover and let cook for 30 to 45 minutes or until chicken is fully cooked through and registers and internal temperature of at least 165 degrees F.
For garnish, I like to add more fresh cilantro and toasted almonds.
What to Serve Along?
I often serve this Moroccan chicken tagine with plain couscous (super easy to make following the package instructions). You can try your favorite grain or Lebanese rice instead, if you like. And to start the meal, simply serve a fresh Mediterranean salad.
A few Tips
1. You can use boneless and skinless chicken to make this recipe. Be sure to adjust your cooking time down accordingly; boneless chicken will cook more quickly. I prefer to use boneless thighs here than boneless chicken breasts, but both will work. Depending on how many pieces you use, you may not use the entire spice rub amount.
2. If you have the time, refrigerate the spiced chicken for 2 hours or overnight, if you’re looking for more pronounced flavor.
3. Store leftovers in tight-lid glass containers in the fridge. It should keep well for up to 3 days. Flavors will continue to settle and deepen. To reheat, you may add a little liquid and warm stove-top over medium heat.
Watch Video Tutorial for this Moroccan Chicken Recipe:
Moroccan Chicken Recipe
- Total Time: 1 hour 5 minutes
- Yield: Serves 4 to 6 people 1x
Description
BEST Moroccan Chicken recipe you will find! Super succulent, fall-off-the-bone tender chicken stew w/ warm Moroccan spices, lemons, olives & dried fruit. Be sure to check out the step-by-step tutorial up in the post.
Ingredients
For Spice Rub
- 1 1/2 tbsp all-natural Ras El Hanout
- 1 1/2 tsp ground cinnamon
- 1 tsp sweet paprika
- 1 tsp ground ginger
- 1/2 to 1 tsp black pepper
For Chicken
- 3 1/2 lb/1587.57 g whole chicken cut into bone-in pieces (or 7 to 8 pieces of chicken with bone in. Leave skin on or remove it, up to you.)
- Kosher salt
- Private Reserve Greek extra virgin olive oil
- 1 medium yellow on ion, chopped
- 4 garlic cloves, peeled and minced
- 1 oz/28.3 g chopped fresh cilantro
- 1 lemon, thinly sliced (or 1 preserved lemon, cut up into small pieces)
- 3/4 cup/ 58.5 g pitted green olives
- 1/4 cup/37 g raisins (any kind)
- 1/4 cup/ 47 g chopped dry apricots
- 3 tbsp/49.14 g tomato paste
- 1 1/2 cup 352.5 ml low-sodium chicken broth
- Toasted slivered almonds, to your liking, optional
Instructions
- In a small bowl, combine Ras El Hanout and the remaining spices to make the rub.
- Pat chicken pieces dry and season lightly with kosher salt on both sides. Now, rub the chicken all over with the spice rub (if you kept the skins, make sure to apply the spice rub underneath the skins for best flavor.) Set aside in room temperature for 40 to 45 minutes or so (or, if you have the time, cover and refrigerate for 2 hours or overnight. If you do this, take chicken out of fridge and let it rest at room temperature for a few minutes before cooking.)
- In a 12″ deep ceramic pan or braiser like this one, heat 2 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking. Add chicken (skin side down, if you kept skin) and brown for 5 minutes. Turn over and brown on the other side for another 3 minutes or so.
- Lower heat to medium-low and add onions, garlic, and cilantro. Cover and cook for 3 minutes, then add lemon slices, olives, raisins, and dried apricots.
- In a small bowl, mix the tomato paste and chicken broth. Pour mixture on top of the chicken as it cooks.
- Bring to a simmer for 5 minutes, then, keeping heat on medium-low, cover and cook for 30-45 minutes until chicken is tender and cooked through registering an internal temperature of 165 degrees F or higher.
- Garnish with more fresh cilantro and toasted almonds, if you like. Serve over plain couscous.
Notes
- Cook’s Tip: Allow at least 45 mins of inactive time for the chicken to marinate in the spice rub.
- Cook’s Tip: If you do have the time, spice the chicken ahead of time. Cover and refrigerate for 2 hours or overnight for more pronounced flavor. And if possible, bring chicken close to room temperature before cooking.
- Cook’s Tip: You can use boneless, skinless chicken pieces. Remember to adjust your cooking time down as it will be quicker to cook. Depending on how many pieces of chicken, you may not use the entire spice rub amount.
- Leftover Storage Tip: This Moroccan chicken is even better the next day. Refrigerate leftovers in tight-lid glass containers; it should keep well for 3 days or so. Simply heat stove-top over medium heat. Make sure to add a little more liquid as needed (broth or water).
- Recommended for this Recipe: all-natural Ras El Hanout North African (Moroccan) spice blend; sweet paprika. And from our Greek olive oil collection, Private Reserve.
- SAVE! Create your own 6-pack from our all-natural or organic spice collections. Try our Greek EVOO Bundle.
- Nutrition information assumes no skin. Nutrition information also assumes 4 servings, although this can easily serve 6.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Entree
- Method: Braising
- Cuisine: Moroccan
Made this on Sunday and it was excellent. What a great combination of flavors. I used chicken breasts on the bone and had the butcher cut them in half getting smaller pieces to work with. Seasoned it with all your spices and left it uncovered in the fridge overnight. Everyone raved about it. The chicken was delicious and practically fell off the bone. Just left out the cilantro since my husband won’t eat it. Thanks for sharing this great recipe.
You are very welcome, Joan! So glad that you loved it
Super, my husband said “best recipe ever”. He says that every time I make one of your recipes. I made the Ras El Hanout from recipe I had. Very good Thank you
Thanks, Linda!
I love all the flavors in this dish. I must have been Moroccan in a previous life! I haven’t made this yet but look forward to including it in a menu soon. Thank you!
Can you use Kalamata or other olives? I am not a fan of green olives.
This is similar to a dish I made in a cooking class in Morocco, with spices fresh ftom the spice market. Love your recipes!!!!
Sure, Melissa! That will work! Enjoy!
This was delicious, it was a little sour for me so added a little honey. I am so enjoying your recipes. Thank you.
I made this tonight. Delicious, to say it with one word. I will definitely make this again. There is one thing that I did not care for as much as the rest of the recipe. I found the lemon rind left a bitterness I could do with less of in the end. So anyway great recipe, thank you Suzy. I have made just a few of your other offerings and they all came out worthy of making again.
I LOVE this recipe and have made it often. It’s a real crowd pleaser.
1. You need to season the sauce with salt. No mention of it.
2. Bone in skinless provides a slightly juicer texture but any chicken will do.
3. Be VERY careful with the lemons. I use half of what is asked for. If you have leftovers, remove them as it can get very sour.
4. Deli olives are lovely but I don’t find that a can of dollar store pitted greens that much different (heresy).
5. I always make more sauce than directed as it’s lovely.
6. Wine is tricky as chicken says white but the sauce, a sweeter Italian red.
Good eating!
Made this last night exactly as printed and I would definitely make it again. My error was trying to keep it on simmer after it was done, and it dried out/overcooked. As I said, my error, new stove and I wasn’t watching. But the recipe was great. My guests kept scooping the olive/fruit mixture on top and calling it “the accoutrements!”
Love it! I added a bit of flour to the chicken. 2x the paprika. For the sauce, I added a bit of white wine. Not a fan of raisins and cinnamon, so I omitted these. BTW, the chicken rub is good on its own. This one is a keeper.
We made this tonight… OMFG… This was amazing and a total do-again. We made our own Ras El Hanout with what we had using whole spices. I went down the rabbit hole researching Ras El Hanout and I learned there are a million versions. Thanks for sharing 🙂 . This is another reason why we never eat out.
Hi, Nick! So glad you loved this recipe and found some new favorite spice blends. If you end up wanting to order Ras El Hanout we sell the one we use in recipe development on the site. You can find it here. Here is a Moroccan Meatball recipe that also uses this beloved spice just in case you need more reasons to eat at home!
Moroccan chicken made easy!
Amazing taste – Delicious!
Hi, Anthony! So glad you loved the recipe! Thanks for taking the time to let me know!
Looking forward to these recipes !
I have a Moroccan Tagine that I would use to make this recipe. Can you tell me how I’d brown the chicken in it or would I brown it in a sifferent pan first?
Absolutely perfect. I have never had Moroccan chicken and we decided to try. This is restaurant worthy. Thank you for sharing, going into our monthly rotation!
Sounds so delicious I’m getting some chicken out in a minute or two to start getting it marinated for 24th with the Moroccan spice you suggested . And adding my own vegetables such as garlic cloves whole , sliced chunky peppers and chunky onion . Maybe some butter beans ?
This is probably the most flavorful dish that has ever graced my kitchen. Thank you so much for sharing it; I plan to share it too! 5 stars, easy.