Moroccan Chicken fills your kitchen with warm, aromatic spices and yields incredibly tender meat. This version layers sweet, savory, and spice for a comforting North African-inspired meal. The slow braise and preserved lemon make this Moroccan Chicken unforgettable.
Love Moroccan Chicken? So do we! If you're into Chicken Recipes or curious about Chicken Thigh Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Moroccan Chicken
- Complex flavors made simple: Common pantry spices create incredible depth without complicated techniques.
- Incredible aroma: Toasting spices and simmering chicken make your kitchen smell amazing.
- Wonderfully adaptable: Easy substitutions based on what you have available.
- Better next day: Flavors deepen overnight for convenient, improved leftovers.
Ingredients & Tools
- 1.5 kg chicken thighs, bone-in and skin-on
- 2 tbsp olive oil
- 1 large yellow onion, thinly sliced
- 4 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)
- 400 g canned chickpeas, rinsed and drained
- 100 g dried apricots
- 50 g raisins or sultanas
- 500 ml chicken stock
- 1 preserved lemon, pulp removed and rind chopped
- Large handful fresh cilantro, chopped
- Salt and black pepper to taste
Tools: Large Dutch oven or heavy-bottomed pot with lid, wooden spoon, measuring spoons
Notes: Freshly ground spices provide vibrant flavor; preserved lemon adds essential briny, citrusy kick.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 35 g |
| Fat: | 22 g |
| Carbs: | 35 g |
| Fiber: | 6 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour 15 minutes | Total Time: 1 hour 35 minutes
Storage & Freshness Guide
- Fridge: Store in airtight container for 3-4 days.
- Freezer: Freeze portions for up to 3 months.
- Reviving: Reheat gently on stove with splash of water or stock.
Serving Suggestions
Complementary Dishes
- Couscous with herbs and lemon zest — The light, fluffy grains are perfect for soaking up that incredible sauce, and the citrus notes complement the Moroccan spices beautifully.
- Warm, crusty bread or flatbreads — You’ll want something to scoop up every last bit of sauce, and nothing does it better than fresh, warm bread straight from the oven.
- Simple green salad with citrus dressing — A bright, acidic salad cuts through the richness of the chicken and provides a refreshing contrast to the warm spices.
Drinks
- Mint tea, traditionally sweetened — This is the classic Moroccan accompaniment that cleanses the palate between bites and enhances the overall dining experience.
- Medium-bodied red wine like Grenache — The fruity notes in the wine mirror the dried fruits in the dish, while the acidity stands up well to the complex spices.
- Sparkling water with orange slices — For a non-alcoholic option, the bubbles and citrus provide a refreshing counterpoint to the rich, savory flavors.
Something Sweet
- Orange and cinnamon almond cake — The Middle Eastern flavor profile continues with this moist, fragrant cake that feels both light and satisfying after a hearty meal.
- Baklava with pistachios — The honey syrup and flaky pastry offer a delightful textural contrast and just the right amount of sweetness to end the meal.
- Date and walnut stuffed figs — Simple, elegant, and continuing the North African theme with natural sweetness that doesn’t feel too heavy.
Before You Start: Tips & Ingredient Notes
- Bone-in, skin-on chicken is non-negotiable. The bones add incredible flavor to the sauce during the long braising time, and the crispy skin provides wonderful texture contrast. You can use a mix of thighs and drumsticks if you prefer — just avoid breast meat, which tends to dry out.
- Toast your spices — seriously. Don’t just add them straight from the jar! Taking that extra minute to toast the ground spices in the oil really wakes them up and releases their essential oils. You’ll notice the aroma becomes much more pronounced and complex.
- What if I can’t find preserved lemon? While there’s no perfect substitute, you can create a similar effect by combining fresh lemon zest with a tiny pinch of salt. It won’t be identical, but it will provide that necessary citrus brightness to balance the rich sauce.
- Don’t rush the onion cooking. When we say “cook until softened and golden,” we mean it — this can take a good 10-12 minutes. Caramelizing the onions properly creates a sweet, deep foundation that supports all the other flavors in the dish.
How to Make Moroccan Chicken
Step 1: Pat your chicken thighs completely dry with paper towels — this is crucial for getting that beautiful golden-brown sear. Season generously on both sides with salt and pepper. Heat the olive oil in your Dutch oven over medium-high heat until it shimmers, then add the chicken skin-side down. Don’t crowd the pan; you might need to work in batches. Cook for 5-7 minutes until the skin is deeply golden and crispy, then flip and cook for another 2 minutes. Transfer to a plate and set aside. The chicken won’t be cooked through at this point, and that’s exactly what we want.
Step 2: Reduce the heat to medium and add the sliced onions to the same pot, scraping up any browned bits from the bottom — that’s pure flavor! Cook the onions, stirring occasionally, until they’ve softened and turned a light golden brown, about 10-12 minutes. You’ll notice their sweetness developing as they cook down. Add the minced garlic and grated ginger, cooking for just one minute until fragrant — be careful not to burn them.
Step 3: Now for the magic! Add all your ground spices — cumin, coriander, paprika, cinnamon, and cayenne if using — to the onions. Stir constantly for about 30 seconds until the spices are fragrant and have coated the onions. This toasting step transforms the spices from flat and dusty to vibrant and aromatic. The mixture should look dark and smell incredible.
Step 4: Pour in the chicken stock, using your wooden spoon to scrape up any remaining browned bits from the bottom of the pot. Add the chickpeas, dried apricots, and raisins, then bring everything to a gentle simmer. The liquid should be bubbling lightly around the edges. This is where all the components start getting to know each other.
Step 5: Return the seared chicken thighs to the pot, nestling them into the liquid and vegetables. They should be partially submerged but not completely covered. Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer gently for 45-50 minutes. You’ll know it’s done when the chicken is fall-off-the-bone tender and the sauce has thickened slightly.
Step 6: Remove the lid and stir in the chopped preserved lemon rind. Let the dish simmer uncovered for another 5-10 minutes to allow the sauce to reduce further to your desired consistency. The sauce should coat the back of a spoon nicely. Taste and adjust seasoning with more salt or pepper if needed. Just before serving, stir through most of the fresh cilantro, reserving a little for garnish.
Top Mistakes to Avoid
- Mistake: Skipping the chicken sear. I’
Moroccan Chicken
Make this authentic Moroccan Chicken with tender meat, warm spices, and preserved lemon. A simple, aromatic one-pot meal. Get the full recipe here!
Ingredients
For the Ingredients
-
1.5 kg chicken thighs (bone-in and skin-on)
-
2 tbsp olive oil
-
1 large yellow onion (thinly sliced)
-
4 garlic cloves (minced)
-
1 tbsp fresh ginger (grated)
-
1 tsp ground cumin
-
1 tsp ground coriander
-
1 tsp sweet paprika
-
0.5 tsp ground cinnamon
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0.25 tsp cayenne pepper (optional)
-
400 g canned chickpeas (rinsed and drained)
-
100 g dried apricots
-
50 g raisins or sultanas
-
500 ml chicken stock
-
1 preserved lemon (pulp removed and rind chopped)
-
fresh cilantro (large handful, chopped)
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salt and black pepper (to taste)
Instructions
-
Pat your chicken thighs completely dry with paper towels — this is crucial for getting that beautiful golden-brown sear. Season generously on both sides with salt and pepper. Heat the olive oil in your Dutch oven over medium-high heat until it shimmers, then add the chicken skin-side down. Don’t crowd the pan; you might need to work in batches. Cook for 5-7 minutes until the skin is deeply golden and crispy, then flip and cook for another 2 minutes. Transfer to a plate and set aside. The chicken won’t be cooked through at this point, and that’s exactly what we want.01
-
Reduce the heat to medium and add the sliced onions to the same pot, scraping up any browned bits from the bottom — that’s pure flavor! Cook the onions, stirring occasionally, until they’ve softened and turned a light golden brown, about 10-12 minutes. You’ll notice their sweetness developing as they cook down. Add the minced garlic and grated ginger, cooking for just one minute until fragrant — be careful not to burn them.02
-
Now for the magic! Add all your ground spices — cumin, coriander, paprika, cinnamon, and cayenne if using — to the onions. Stir constantly for about 30 seconds until the spices are fragrant and have coated the onions. This toasting step transforms the spices from flat and dusty to vibrant and aromatic. The mixture should look dark and smell incredible.03
-
Pour in the chicken stock, using your wooden spoon to scrape up any remaining browned bits from the bottom of the pot. Add the chickpeas, dried apricots, and raisins, then bring everything to a gentle simmer. The liquid should be bubbling lightly around the edges. This is where all the components start getting to know each other.04
-
Return the seared chicken thighs to the pot, nestling them into the liquid and vegetables. They should be partially submerged but not completely covered. Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer gently for 45-50 minutes. You’ll know it’s done when the chicken is fall-off-the-bone tender and the sauce has thickened slightly.05
-
Remove the lid and stir in the chopped preserved lemon rind. Let the dish simmer uncovered for another 5-10 minutes to allow the sauce to reduce further to your desired consistency. The sauce should coat the back of a spoon nicely. Taste and adjust seasoning with more salt or pepper if needed. Just before serving, stir through most of the fresh cilantro, reserving a little for garnish.06
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