This Moroccan Chicken recipe delivers warm spices, tender meat, and sweet dried fruits in a comforting, aromatic dish. It’s surprisingly simple to prepare and fills your kitchen with the inviting scents of cinnamon, cumin, and ginger. Perfect for a cozy dinner or entertaining, this Moroccan Chicken is a flavorful experience you’ll make again and again.
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Why You’ll Love This Moroccan Chicken
- Flavor explosion: Warm spices, sweet apricots, and savory chicken create unforgettable layers.
- Incredible aroma: Your kitchen will smell like a cozy, spiced haven as it simmers.
- Simple preparation: Mostly hands-off simmering makes it stress-free for any night.
- Versatile serving: Great with couscous, rice, or bread, and leftovers taste even better.
Ingredients & Tools
- 4 chicken thighs, bone-in and skin-on
- 2 chicken drumsticks
- 1 large yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp sweet paprika
- ½ tsp ground cinnamon
- ¼ tsp cayenne pepper (optional, for heat)
- 1 cup dried apricots, halved
- ½ cup green olives, pitted
- 2 cups chicken broth
- 1 tbsp tomato paste
- 2 tbsp olive oil
- ¼ cup fresh cilantro, chopped
- ¼ cup fresh parsley, chopped
- 1 preserved lemon, pulp removed and rind thinly sliced (or zest of 1 lemon)
- Salt and black pepper, to taste
Tools: A large, heavy-bottomed pot or Dutch oven with a tight-fitting lid.
Notes: Don’t be intimidated by the spice list—these are common pantry staples that create the authentic flavor profile. Using bone-in, skin-on chicken is key here, as it adds incredible depth to the sauce and keeps the meat wonderfully moist.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 35 g |
| Fat: | 22 g |
| Carbs: | 24 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 1 hour 10 minutes | Total Time: 1 hour 30 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip browning the chicken. This step isn’t just for color—it creates fond (those browned bits at the bottom of the pot) that adds incredible depth and richness to your final sauce.
- Use bone-in, skin-on chicken for the best results. The bones and skin contribute collagen and fat that make the sauce silky and the meat incredibly tender. You can use a whole cut-up chicken if you prefer.
- Fresh spices make all the difference. Ground spices lose their potency over time. If your cumin or coriander has been in the cupboard for over a year, consider replacing them for the most vibrant flavor.
- Don’t rush the onion cooking. Taking the time to properly soften and lightly caramelize the onions creates a sweet, savory base that carries all the other flavors beautifully.
- Preserved lemon is worth seeking out. While lemon zest works in a pinch, preserved lemon adds a unique fermented, salty-tangy complexity that’s signature to Moroccan cooking. You can find it in specialty stores or online.
How to Make Moroccan Chicken
Step 1: Pat your chicken pieces completely dry with paper towels—this is crucial for getting that beautiful, crispy skin. Season generously on all sides with salt and pepper. Heat the olive oil in your heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers. Carefully add the chicken pieces, skin-side down, working in batches if needed to avoid crowding the pan. Cook for 5-7 minutes until the skin is deeply golden and crispy. Flip and cook for another 2-3 minutes on the other side. You’ll hear a satisfying sizzle—that’s the sound of flavor developing. Transfer the chicken to a plate; it won’t be cooked through yet, and that’s perfectly fine.
Step 2: Reduce the heat to medium and add your chopped onion to the same pot, scraping up any browned bits with your spoon. Cook for about 8-10 minutes, stirring occasionally, until the onions have softened and turned translucent with a hint of golden color at the edges. The aroma will be sweet and savory. Add the minced garlic and grated ginger, cooking for just one more minute until fragrant—be careful not to burn them.
Step 3: Now for the spice bloom! Add all your ground spices—cumin, coriander, paprika, cinnamon, and cayenne if using—to the onions. Stir constantly for about 30 seconds until they’re fragrant and slightly darkened. This toasting process wakes up the oils in the spices and deepens their flavor profile dramatically. Stir in the tomato paste and cook for another minute until it darkens slightly.
Step 4: Pour in the chicken broth, using your spoon to scrape up any remaining browned bits from the bottom of the pot. This is where all the magic flavor lives! Add the halved dried apricots and pitted green olives. Bring the liquid to a gentle simmer—you should see small bubbles around the edges.
Step 5: Return the browned chicken pieces to the pot, along with any accumulated juices from the plate. The liquid should come about halfway up the chicken pieces. Nestle them in comfortably. Cover the pot with a tight-fitting lid, reduce the heat to low, and let it simmer gently for 35-40 minutes. You’ll know it’s ready when the chicken is fall-off-the-bone tender and easily pulls away from the bone.
Step 6: Remove the lid and stir in the preserved lemon rind (or fresh lemon zest). If your sauce seems too thin, you can let it simmer uncovered for another 5-10 minutes to reduce slightly. The sauce should be rich and glossy, coating the back of a spoon. Taste and adjust seasoning with more salt or pepper if needed.
Step 7: Just before serving, stir in most of your fresh chopped cilantro and parsley, reserving a little for garnish. The fresh herbs will brighten up the entire dish beautifully. Serve your Moroccan chicken directly from the pot, making sure each portion gets plenty of sauce, apricots, olives, and that wonderfully tender chicken.
Storage & Freshness Guide
- Fridge: Store in an airtight container for 3–4 days; flavors deepen over time.
- Freezer: Not recommended—olives and apricots can turn mushy when thawed.
- Reviving: Reheat gently on the stovetop with a splash of broth or water to loosen sauce.
Serving Suggestions
Complementary Dishes
- Fluffy couscous — The tiny grains are perfect for soaking up every last drop of the fragrant sauce. You can cook it with a pinch of saffron or a knob of butter for extra luxury.
- Warm crusty bread — A rustic loaf or even some pita bread is fantastic for dipping and scooping. It’s messy, interactive, and completely delicious.
- Simple green salad with orange segments — The crisp, citrusy freshness provides a lovely contrast to the rich, spiced chicken and cleanses the palate between bites.
Drinks
- Mint tea — The traditional Moroccan choice, its sweet, refreshing qualities balance the warm spices beautifully and aid digestion.
- Medium-bodied red wine — A Grenache or Syrah with soft tannins and berry notes won’t overpower the dish but will complement its complexity.
- Sparkling water with lemon — The bubbles and citrus cut through the richness of the sauce, making each bite taste fresh and new.
Something Sweet
- Orange and cinnamon semolina cake — This moist, fragrant cake shares flavor notes with the main dish, creating a harmonious end to the meal.
- Baklava — The honey sweetness and flaky, nutty layers provide a wonderful textural contrast and rich finish.
- Vanilla ice cream with orange blossom water — Simple, cooling, and elegant, with floral notes that echo the Moroccan flavors in a subtle way.
Top Mistakes to Avoid
- Mistake: Crowding the pan when browning the chicken. If you add too many pieces at once, they’ll steam instead of sear, and you’ll miss out on that beautiful crispy skin and flavorful fond. I’ve messed this up before too—patience pays off here.
- Mistake: Burning the spices. Toasting them for 30 seconds is enough—any longer and they can turn bitter and ruin the delicate balance of flavors. You just want to wake them up, not send them over the edge.
- Mistake: Boiling instead of simmering. Once you add the chicken back to the pot, keep the heat low for a gentle simmer. A rolling boil will make the chicken tough and can cause the sauce to reduce too much or even burn.
- Mistake: Skipping the fresh herbs at the end. That final sprinkle of cilantro and parsley isn’t just for looks—it adds a crucial burst of freshness that lifts the entire dish and balances the rich sauce.
Expert Tips
- Tip: Make it a day ahead. The flavors in this dish meld and intensify beautifully overnight. Simply reheat gently on the stovetop, adding a splash of water or broth if needed.
- Tip: Customize your dried fruit. Not an apricot fan? Try prunes, dates, or golden raisins instead. Each brings a slightly different sweetness and texture that can make the dish your own.
- Tip: Use the sauce for other things. Any leftover sauce is incredible stirred into cooked grains, used as a braising liquid for vegetables, or even as a base for a spiced soup.
- Tip: For a thicker sauce, make a slurry. If you prefer a thicker consistency, mix 1 tablespoon of flour with 2 tablespoons of cold water until smooth, then stir it into the simmering sauce during the last 5 minutes of cooking.
- Tip: Add vegetables for a one-pot meal. Throw in some chopped carrots or sweet potatoes with the onions, or add chickpeas during the last 15 minutes of cooking for extra heartiness.
FAQs
Can I make this Moroccan Chicken with boneless chicken?
You can, but you’ll sacrifice some flavor and texture. Bone-in chicken adds collagen that creates a richer, silkier sauce, and the bones help keep the meat moist during the longer cooking time. If using boneless thighs, reduce the simmering time to 20-25 minutes to prevent them from drying out. The flavor will still be wonderful, but the sauce might be slightly less unctuous.
What can I use if I don’t have preserved lemon?
The zest of one fresh lemon is a decent substitute, but you’ll miss that unique fermented tang. For a closer approximation, thinly slice a lemon (peel and all), remove seeds, and simmer the slices in salted water for 30 minutes until tender. Or, for a quick fix, add 1 tablespoon of fresh lemon juice along with the zest at the end of cooking.
Is this dish spicy?
As written, it’s warmly spiced rather than spicy-hot. The cayenne is optional and adds just a subtle background warmth. If you’re sensitive to heat, simply leave it out—you’ll still get all the complex, aromatic flavors from the other spices. For more heat, add a pinch of red pepper flakes with the other spices or serve with harissa on the side.
Can I make this in a slow cooker or Instant Pot?
Absolutely! For a slow cooker, brown the chicken and onions as directed, then transfer everything to the slow cooker and cook on low for 6-7 hours. For an Instant Pot, use the sauté function for browning, then pressure cook on high for 15 minutes with a natural pressure release. Both methods yield deliciously tender results.
How long do leftovers keep?
Stored in an airtight container in the refrigerator, your Moroccan chicken will keep beautifully for 3-4 days. The flavors actually improve over time. Reheat gently on the stovetop over low heat, adding a splash of water or broth to loosen the sauce if needed. I don’t recommend freezing as the texture of the olives and apricots can become mushy upon thawing.
Moroccan Chicken
Make this easy, authentic Moroccan Chicken with warm spices, apricots, and olives. A flavorful one-pot meal perfect for dinner. Get the recipe now!
Ingredients
For the Ingredients
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4 chicken thighs (bone-in and skin-on)
-
2 chicken drumsticks
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1 large yellow onion (finely chopped)
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3 garlic cloves (minced)
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1 tbsp fresh ginger (grated)
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1 tsp ground cumin
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1 tsp ground coriander
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1 tsp sweet paprika
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1/2 tsp ground cinnamon
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1/4 tsp cayenne pepper (optional, for heat)
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1 cup dried apricots (halved)
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1/2 cup green olives (pitted)
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2 cups chicken broth
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1 tbsp tomato paste
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2 tbsp olive oil
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1/4 cup fresh cilantro (chopped)
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1/4 cup fresh parsley (chopped)
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1 preserved lemon (pulp removed and rind thinly sliced (or zest of 1 lemon))
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Salt and black pepper (to taste)
Instructions
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Pat your chicken pieces completely dry with paper towels—this is crucial for getting that beautiful, crispy skin. Season generously on all sides with salt and pepper. Heat the olive oil in your heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers. Carefully add the chicken pieces, skin-side down, working in batches if needed to avoid crowding the pan. Cook for 5-7 minutes until the skin is deeply golden and crispy. Flip and cook for another 2-3 minutes on the other side. You’ll hear a satisfying sizzle—that’s the sound of flavor developing. Transfer the chicken to a plate; it won’t be cooked through yet, and that’s perfectly fine.01
-
Reduce the heat to medium and add your chopped onion to the same pot, scraping up any browned bits with your spoon. Cook for about 8-10 minutes, stirring occasionally, until the onions have softened and turned translucent with a hint of golden color at the edges. The aroma will be sweet and savory. Add the minced garlic and grated ginger, cooking for just one more minute until fragrant—be careful not to burn them.02
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Now for the spice bloom! Add all your ground spices—cumin, coriander, paprika, cinnamon, and cayenne if using—to the onions. Stir constantly for about 30 seconds until they’re fragrant and slightly darkened. This toasting process wakes up the oils in the spices and deepens their flavor profile dramatically. Stir in the tomato paste and cook for another minute until it darkens slightly.03
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Pour in the chicken broth, using your spoon to scrape up any remaining browned bits from the bottom of the pot. This is where all the magic flavor lives! Add the halved dried apricots and pitted green olives. Bring the liquid to a gentle simmer—you should see small bubbles around the edges.04
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Return the browned chicken pieces to the pot, along with any accumulated juices from the plate. The liquid should come about halfway up the chicken pieces. Nestle them in comfortably. Cover the pot with a tight-fitting lid, reduce the heat to low, and let it simmer gently for 35-40 minutes. You’ll know it’s ready when the chicken is fall-off-the-bone tender and easily pulls away from the bone.05
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Remove the lid and stir in the preserved lemon rind (or fresh lemon zest). If your sauce seems too thin, you can let it simmer uncovered for another 5-10 minutes to reduce slightly. The sauce should be rich and glossy, coating the back of a spoon. Taste and adjust seasoning with more salt or pepper if needed.06
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Just before serving, stir in most of your fresh chopped cilantro and parsley, reserving a little for garnish. The fresh herbs will brighten up the entire dish beautifully. Serve your Moroccan chicken directly from the pot, making sure each portion gets plenty of sauce, apricots, olives, and that wonderfully tender chicken.07
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