Moroccan Chicken – Easy Cheesecake Factory Copycat

This Cheesecake Factory Moroccan Chicken is a sweet and savory one-pan dish made with juicy chicken, Moroccan spices, and tender dried fruit. It’s cozy, full of flavor, and surprisingly simple for how fancy it tastes. Bonus: makes your kitchen smell amazing while it simmers.

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Quick Summary

• Prep time: 10 mins (plus 45 min marinade if you’ve got time)
• Cook time: 45 mins
• Flavor: warm spices, lemony, sweet-savory
• Great for: dinner resets, Sunday meals, leftovers that actually taste better

Why I Like This Recipe

Okay so I wasn’t trying to cook a whole moment. But I had chicken, a dusty jar of Ras El Hanout, and a lemon I needed to use. One thing led to another… and somehow I made this. It’s low-effort for the payoff, and yeah, the raisins do melt into the sauce. Don’t fight it.

Ingredients

Spice Rub:

• 1½ tbsp Ras El Hanout
• 1½ tsp ground cinnamon
• 1 tsp sweet paprika
• 1 tsp ground ginger
• ½–1 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)
• ¾ cup green olives
• ¼ cup raisins
• ¼ cup chopped dried apricots
• 3 tbsp tomato paste
• 1½ cups low-sodium chicken broth
• Slivered almonds (optional)

How To Make Moroccan Chicken

1. Marinate the chicken: Mix the spices in a bowl. Rub it all over salted chicken — under the skin too if it’s on. Let it sit for 45 mins (or overnight if you’re planning ahead).
2. Sear the chicken: Heat the oil in a deep skillet or braiser. Brown the chicken skin-side down for 5 mins, flip for 3 more. Set aside.
3. Build the flavor: Toss onion, garlic, and cilantro into the pan. Let it cook down for 3 mins. Then add lemon slices, olives, raisins, and apricots. Let it get all cozy.
4. Add broth + simmer: Whisk tomato paste into the broth. Pour it over everything. Bring to a simmer, tuck the chicken back in, cover it up. Let it go for 30–45 mins until tender.
5. Serve: Top with more cilantro, maybe almonds. Serve over couscous or rice and call it a night.

Tips for Success

• Let the rub sit — gives the flavor time to actually soak in.
• If sauce gets too thick, just splash in more broth.
• No Ras El Hanout? Use a mix of cinnamon, paprika, cumin, and coriander.
• Raisins disappear into the sauce — don’t skip them.
• Don’t boil hard — a gentle simmer keeps the chicken tender.

Storage and Reheating

• Fridge: Let cool first. Store in a sealed container — lasts 3 days. Even better on day 2.
• Reheat: Stovetop with a splash of broth or water. Medium-low heat works best. Stir gently.
• Freeze: Freeze the chicken and sauce in a bag or container. Thaws well for up to 2 months.

Frequently Asked Questions

• Can I use boneless chicken?
  Yep. Just reduce the simmer time by 10–15 minutes so it doesn’t overcook.
• What if I hate raisins?
  Use chopped dates or skip ’em and double the apricots. Still works.
• Do I need Ras El Hanout?
  It’s kind of the whole flavor. But you can sub in your own spice blend if needed.
• Can I use preserved lemon?
  Absolutely — it gives a more intense flavor. Just slice it thin.
• Does this taste sweet?
  A little, but not like dessert. The fruit balances the spice. It’s that sweet-savory mix.

Common Mistakes and How to Dodge Them

• Using too much heat: Simmer gently. A hard boil will dry the chicken out fast.
• Not letting it marinate: It needs that time with the rub. Even 30–45 minutes makes a huge difference.
• Skipping the dried fruit: They don’t just sit there — they melt into the sauce and give it body and sweetness. Try it once before judging.
• Overcrowding the pan: If your chicken pieces are stacked too tight, they won’t brown. Sear in batches if needed.
• Forgetting to adjust salt: Between the broth, olives, and preserved lemon (if used), you may not need much salt. Taste before adding more.

Nutrition Facts (Per Serving)

• Calories: 580 kcal
• Total Fat: 26g
• Saturated Fat: 5g
• Cholesterol: 130mg
• Sodium: 720mg
• Potassium: 640mg
• Total Carbohydrate: 28g
• Dietary Fiber: 3g
• Sugars: 12g
• Protein: 42g

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