Moroccan Chicken Recipe

This Moroccan Chicken Recipe is a fragrant and tender recipe, which is made with Ras El Hanout and dried apricots. It’s a restaurant-quality dish, ready in about 1 hour 40 minutes.

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Moroccan Chicken Recipe Ingredients

Spice Rub:

• 1 1/2 tbsp Ras El Hanout
• 1 1/2 tsp ground cinnamon
• 1 tsp sweet paprika
• 1 tsp ground ginger
• 1/2–1 tsp black pepper

For the Chicken:

• 3.5 lbs bone-in chicken pieces
• Kosher salt
• 2 tbsp olive oil
• 1 medium yellow onion, chopped
• 4 garlic cloves, minced
• 1 oz fresh cilantro, chopped
• 1 lemon, thinly sliced (or preserved lemon if you’ve got it)
• 3/4 cup green olives
• 1/4 cup raisins
• 1/4 cup chopped dried apricots
• 3 tbsp tomato paste
• 1 1/2 cups low-sodium chicken broth
• Slivered almonds (optional)

How To Make Moroccan Chicken

1. Marinate the chicken: In a small bowl, whisk together all the dry spices for the rub. Generously salt your chicken pieces, then rub the spice mixture all over the meat—don’t forget to get under the skin if it’s still attached. Let the chicken sit for at least 45 minutes to allow those warm, earthy flavors to sink in, or better yet, leave it in the fridge overnight for the most intense flavor.
2. Sear the chicken: Heat the olive oil in a deep, heavy-bottomed skillet or a braiser over medium-high heat. Place the chicken pieces in the pan skin-side down and brown them for about 5 minutes until the skin is crispy and golden. Flip them over and cook for another 3 minutes, then remove the chicken from the pan and set it aside on a plate.
3. Build the flavor base: In the same pan with the leftover juices, toss in the chopped onion, minced garlic, and fresh cilantro. Sauté them for about 3 minutes until the onions are soft and translucent. Next, add the lemon slices, green olives, raisins, and chopped apricots. Stir everything together so the fruits and olives get “cozy” with the aromatics and start to release their sweetness.
4. Add the broth and simmer: Whisk the tomato paste into the chicken broth until smooth, then pour the liquid into the pan. Bring the mixture to a gentle simmer and tuck the seared chicken pieces back into the sauce. Cover the pan with a tight-fitting lid and let it cook for 30–45 minutes. You are looking for the chicken to be incredibly tender and the sauce to be thick and aromatic.
5. Serve the final dish: Once the chicken is done, give it a final sprinkle of fresh cilantro and some slivered almonds for a nice crunch. Serve it steaming hot over a bed of fluffy couscous or basmati rice to soak up every drop of that incredible braising liquid.

Recipe Tips

• How to get the most flavor: While 45 minutes of marinating is great, letting the chicken sit in the spice rub overnight is the best way to ensure the Ras El Hanout penetrates deep into the meat.
• Can I use preserved lemons: Absolutely! Preserved lemons are more authentic and add a unique salty, fermented citrus note that you can’t get from fresh lemon slices.
• How to avoid burning the spices: When searing the chicken, keep the heat at a steady medium-high. If the pan gets too hot, the dry spices in the rub can burn and turn bitter before the chicken is browned.
• What is Ras El Hanout: It is a complex Moroccan spice blend that usually contains over a dozen ingredients like cardamom, cumin, clove, and nutmeg. It provides the “soul” of the flavor in this dish.

What To Serve With Moroccan Chicken?

This Moroccan Chicken Recipe is a fragrant, tender main dish that needs a mild or nutty pairing! Fluffy Couscous is the quintessential choice for a traditional North African meal that perfectly absorbs the savory, fruit-infused braising liquid. For a balanced meal, a side of Honey Roasted Carrots or a Simple Chickpea Salad adds a lovely sweetness and texture that pairs perfectly with the apricots! A slice of Warm Pita Bread or a scoop of Lemon Herbed Quinoa pairs wonderfully with the bold, exotic notes of the Ras El Hanout spice rub.

How To Store Moroccan Chicken

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3–4 days. The flavors actually continue to meld and improve as it sits, making it a fantastic next-day lunch.
• Freeze: You can freeze the cooked chicken and sauce for up to 2 months. Thaw it overnight in the fridge and reheat gently on the stovetop, adding a splash of water if the sauce has thickened too much.

Moroccan Chicken Recipe Nutrition Facts

• Calories: 410
• Total Fat: 22g
• Cholesterol: 115mg
• Sodium: 890mg
• Total Carbohydrates: 18g
• Dietary Fiber: 3g
• Protein: 36g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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