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

Moroccan chicken with lemons, olives, and dried fruit. Garnished with fresh cilantro and toasted almonds and served with couscous and more olives to the side

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.

Moroccan chicken in one pot or braiser

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

Spice rub for Moroccan chicken mixed in a bowl

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.

Chicken seasoned with Moroccan spice rub and left to marinate. Sliced lemons, cilantro, garlic, olives, dried fruit prepped on the side

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.)

Moroccan chicken being browned in braiser

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.

Onions, garlic, and cilantro added to Moroccan chicken

Lemons, olives, dried fruit, and liquid added to Moroccan chicken

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.

Moroccan chicken recipe served with a side of plain couscous. A bowl of extra olives to the side

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.

Moroccan chicken with lemons, olives, and dried fruit

Watch Video Tutorial for this Moroccan Chicken Recipe:

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Moroccan chicken in one pot or braiser

Moroccan Chicken Recipe


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

Scale

For Spice Rub

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

For Chicken

  • 3 ½ 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)
  • ¾ cup/ 58.5 g pitted green olives
  • ¼ cup/37 g raisins (any kind)
  • ¼ cup/ 47 g chopped dry apricots
  • 3 tbsp/49.14 g tomato paste
  • 1 ½ cup 352.5 ml low-sodium chicken broth
  • Toasted slivered almonds, to your liking, optional

Instructions

  1. In a small bowl, combine Ras El Hanout and the remaining spices to make the rub.
  2. 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.)
  3. In a 12" deep ceramic pan or braiser like this one, heat 2 tablespoon 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.
  4. 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.
  5. In a small bowl, mix the tomato paste and chicken broth. Pour mixture on top of the chicken as it cooks.
  6. 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.
  7. 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

Keywords: Moroccan Chicken, Moroccan Chicken Stew, Chicken Tagine

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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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Comments

  1. Hi! I love this recipe and am planning on making it for a Friendsgiving dinner! I was wondering if you have recommendations for a larger batch size? I plan on searing the chicken and placing them on a baking pan, and placing the sauce and add-ins on top and baking. I am unsure how long and at what temperature I should cook the chicken for? Do you have any recommendations? Thank you!! I can't wait to make this for my friends! Once of my favorite recipes 🙂

  2. Hi thanks for this recipe but being moroccan american. Lady I just want to tel you that not the way how we fix moroccan chicken in moroccan one more thing we don't put cinnamon powder in chicken instead. We put cinnamon stick also one more thing we never ever mix sweet elements with salty one like raisins and olives that's big no no

  3. Just discovered your webpage and cooked the Moroccan Chicken. Superb flavour although I did marinade the chicken for 48 hours and used a whole Jar of Ras Al Hanout for 2/3 of the chicken called for in the recipe. Served with Couscous, roasted Butternut Swuash with Cumin Seed and steamed Broccoli. Simply delicious. Thanks.

  4. This dish looked beautiful and was extremely juicy and delicious. I followed your suggestion of using skin-on which was delicious, but I will use skinless next time for a healthier version and to reduce calories to fit my family's needs. With the rich seasoning and sweet and salty flavors, I don't think the chicken will miss the skin. I added in the prunes and capers from your Chicken Marbella recipe, but used the seasoning and the rest of the recipe from this Moroccan Chicken. Also, I had run out of tomato paste, so I diced up two campari tomatos and added them a little later in the cooking. Another wonderful inspiration! Thank you, Suzy!

  5. Loved the Moroccan chicken recipe. Simple. Wonderful flavors. Made with boneless breasts and used spray oil.

    Thanks,
    Susan

  6. We make this recipe (September through June) at least once a month. So delicious and everyone loves the leftovers (if there are any).

  7. I have not used Ras El Hanout before and got a sample with one of my orders. This chicken looks so good and I'm thinking of trying so I can try the spice. What type of green olives do you use?

  8. Love this recipe. I've made it several times. (I had to find a way to get rid of my preserved lemons when our tree went on winter lemon overdrive hehe.) Usually serve with couscous. And it does actually get better as leftovers!

  9. My husband made this for dinner. It was Amazing! Served it with rice. Had your shrimp stew a couple days ago it was great too! Thanks for sharing your recipes with us! I got your spice package for him as a Christmas present. Best decision ever!