Moroccan Chicken

This Moroccan chicken recipe features tender bone-in chicken cooked with Ras El Hanout, cinnamon, paprika, garlic, olives, and dried fruits. Aromatic and flavorful, it’s perfect for family dinners or special occasions, served over couscous or rice for a traditional Moroccan meal.

Ingredients

Spice Rub

• 1 ½ tbsp all-natural Ras El Hanout
• 1 ½ tsp ground cinnamon
• 1 tsp sweet paprika
• 1 tsp ground ginger
• ½–1 tsp black pepper

Chicken

• 3 ½ lb (≈1.6 kg) whole chicken, cut into bone-in pieces (or 7–8 bone-in pieces; skin on or off)
• Kosher salt
• 2 tbsp extra virgin olive oil
• 1 medium yellow onion, chopped
• 4 garlic cloves, minced
• 1 oz (28 g) fresh cilantro, chopped
• 1 lemon, thinly sliced (or 1 preserved lemon, chopped)
• ¾ cup (58.5 g) pitted green olives
• ¼ cup (37 g) raisins
• ¼ cup (47 g) chopped dried apricots
• 3 tbsp (49 g) tomato paste
• 1 ½ cup (352.5 ml) low-sodium chicken broth
• Toasted slivered almonds, optional

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Instructions

1. Prepare the spice rub: In a small bowl, combine Ras El Hanout, cinnamon, paprika, ginger, and black pepper.
2. Season the chicken: Pat chicken pieces dry and lightly season with kosher salt. Rub the spice mixture all over the chicken, including under the skin if kept on. Let sit at room temperature for 40–45 minutes, or refrigerate for 2 hours to overnight (allow chicken to come to room temperature before cooking).
3. Brown the chicken: Heat 2 tbsp olive oil in a 12-inch deep ceramic pan or braiser over medium-high heat. Add chicken, skin-side down if applicable, and brown for 5 minutes. Turn and brown the other side for 3 minutes.
4. Add aromatics: Lower heat to medium-low. Add onions, garlic, and cilantro, cover, and cook for 3 minutes. Then add lemon slices, olives, raisins, and dried apricots.
5. Add liquid: In a small bowl, mix tomato paste with chicken broth and pour over the chicken.
6. Simmer and cook: Bring to a simmer for 5 minutes. Cover and cook on medium-low for 30–45 minutes, until chicken is tender and reaches an internal temperature of 165°F (74°C).
7. Garnish and serve: Sprinkle with fresh cilantro and toasted almonds, if desired. Serve hot over plain couscous.

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Why You’ll Love This Recipe

This Moroccan chicken combines sweet and savory flavors with tender, juicy chicken, aromatic spices, and a mix of olives, dried fruits, and lemon. It’s a flavorful dish that brings traditional Moroccan cuisine to your table with ease.

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Tips

• Pat chicken dry for better browning.
• Rub spices under the skin for maximum flavor.
• Simmer gently to keep the chicken tender and juicy.
• Use preserved lemon for a deeper, tangy flavor.

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Variations and Substitutions

• Fruit options: Swap raisins and apricots with dried cherries or dates.
• Nut options: Use almonds, pine nuts, or cashews for garnish.
• Chicken cut: Boneless thighs or drumsticks can be used but adjust cooking time.
• Spice mix: Use your favorite Moroccan spice blend if Ras El Hanout is unavailable.

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FAQs

Can I make this ahead?
Yes, prepare and refrigerate for up to 24 hours. Reheat gently before serving.

Can I use frozen chicken?
Thaw completely and pat dry before seasoning and cooking.

What if I don’t have preserved lemon?
Use fresh lemon slices or a combination of lemon zest and juice for a bright flavor.

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Serving

Serve this Moroccan chicken over plain couscous, rice, or with warm flatbread to soak up the flavorful sauce.

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Suggestions

• Pair with a light green salad for a balanced meal.
• Add extra olives or vegetables like carrots and zucchini for more texture.
• Serve at dinner parties for a colorful, aromatic centerpiece.