BEST Moroccan Chicken Recipe
The BEST Moroccan Chicken Recipe features tender chicken stew infused with warm spices, olives, and dried fruit.
Equipment
- 12-inch deep ceramic pan or braiser
Ingredients
For Spice Rub
- 1.5 tablespoon Ras El Hanout
- 1.5 teaspoon ground cinnamon
- 1 teaspoon sweet paprika
- 1 teaspoon ground ginger
- 0.5 to 1 teaspoon black pepper
For Chicken
- 3.5 lb whole chicken cut into bone-in pieces or 7 to 8 pieces of chicken with bone in
- Kosher salt
- Greek extra virgin olive oil
- 1 medium yellow onion, chopped
- 4 cloves garlic, peeled and minced
- 1 oz chopped fresh cilantro
- 1 whole lemon, thinly sliced or 1 preserved lemon cut into small pieces
- ¾ cup pitted green olives
- ¼ cup raisins any kind
- ¼ cup chopped dry apricots
- 3 tablespoon tomato paste
- 1.5 cup low-sodium chicken broth
- Toasted slivered almonds to your liking, optional
Instructions
Cooking Instructions
- In a small bowl, combine Ras El Hanout and the remaining spices to make the rub.
- Pat chicken pieces dry and season lightly with kosher salt on both sides. Rub the chicken all over with the spice rub, ensuring to apply it underneath the skins if kept. Set aside at room temperature for 40 to 45 minutes or refrigerate for 2 hours or overnight.
- In a 12-inch deep ceramic pan or braiser, heat olive oil over medium-high heat until shimmering. Brown chicken skin side down for 5 minutes, then turn and brown on the other side for another 3 minutes.
- Lower heat to medium-low and add onions, garlic, and cilantro. Cover and cook for 3 minutes. Add lemon slices, olives, raisins, and dried apricots.
- Mix tomato paste and chicken broth in a small bowl. Pour mixture over the chicken.
- Bring to a simmer for 5 minutes, then cover and cook for 30-45 minutes until chicken is tender and cooked through, registering an internal temperature of 165 degrees F or higher.
- Garnish with more fresh cilantro and toasted almonds if desired. Serve over plain couscous.
Notes
Allow at least 45 minutes of inactive time for the chicken to marinate in the spice rub. If possible, spice the chicken ahead of time for more pronounced flavor.
Nutrition
Serving: 1plateCalories: 480kcalCarbohydrates: 15gProtein: 35gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 87mgSodium: 679mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 15IUVitamin C: 8mgCalcium: 3mgIron: 15mg
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