Moroccan Chicken Recipe
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With succulent, fall-apart chicken and a rich, aromatic sauce, every bite of this Moroccan chicken is better than the last! Pair it with warm couscous for a simple one-pot chicken dinner.
My Moroccan chicken is always a solid option whenever I need to change up my family’s usual chicken dinners. Everyone can’t help but indulge in the tender and juicy chicken stewed in a vibrant, full-bodied sauce. Every bite of chicken falls off the bone, while a soft bed of couscous makes this timeless dish a true masterpiece.
This recipe is a spin on the classic tagine, which braises spice-rubbed chicken, olives, garlic, fresh lemons, and sometimes dried fruit in a heavenly stew. But instead of cooking everything in an authentic clay pot (the tagine), I’ve cooked it on the stove.
It’s hearty, wholesome, and made in just one pan. My preferred method is the stovetop, but I know many of you like to use the oven or even a slow cooker, so I’ve tested those options too, so no one misses out.
★★★★★ REVIEW
“Your Moroccan chicken recipe is so juicy, and the meat literally falls off the bone. It’s my family’s favorite dinner recipe.” – Reza
Table of Contents
Key Ingredients
- Chicken thighs. I especially love this dish with bone-in, skin-on chicken thighs, but skinless thighs work, too. Chicken thighs or leg quarters also work really well.
- Dry spice rub. I made my own Morocco-inspired spice mixture using kosher salt, paprika, cumin, black pepper, chili flakes, ground ginger, coriander, cinnamon, and cloves. To save time, you can use Ras El Hanout instead (Aka Moroccan spice mix, available at most grocery stores). If you use a pre-made mix, taste it first, as it can sometimes lack salt.
- Olive oil. To brown the chicken.
- Aromatics. Nothing fancy here. Diced onion and minced garlic cloves are all you need to add sweet, savory depth.
- Pitted green olives. These add a burst of briny, slightly tart, and tangy flavor to every bite, but you can omit them if you don’t like olives.
- Lemon. It just wouldn’t be a Moroccan-inspired recipe without lemon. Fresh lemon slices add a refreshing citrusy flavor, and the pop of yellow also makes this dish eye-catching!
- Chicken broth. I recommend using a clean, all-natural broth, including bone broth.
- Tomato paste. This elevates the umami flavor and helps create a thick sauce with a velvety mouthfeel.
How to make Moroccan chicken
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1 – Season the chicken. Mix the spices in a small bowl. Dredge each chicken thigh in the spice mix, adding a generous layer to each side. Set aside to marinate.
Step 2 – Sear the chicken. Sear the chicken in an oiled skillet over medium-high heat until evenly browned. Set aside.
Step 3 – Add the aromatics. Cook the onion in the now-empty pan. Next, stir in the garlic, then the lemon and olives.
Step 4 – Pour in the sauce. Whisk the stock and tomato paste until smooth. Add to the pan with the chicken, bring to a boil, then simmer until the chicken is tender and the sauce thickens.
Alternative cooking methods
I prefer the stovetop, but here’s how to make it if you want to use the slow cooker or the oven:
Slow cooker:
- Sear the chicken and sauté the onion and garlic in a skillet first, then transfer everything into the slow cooker.
- Cook on low for 5-6 hours or on high for about 2 1/2 to 3 hours. FYI: the sauce won’t reduce much, so I recommend simmering it on the stove for a few minutes at the end if you want it thicker.
Oven:
- Sear the chicken and cook down the onion, garlic, lemon, and olives in an oven-safe skillet or Dutch oven.
- Add the chicken back, pour over the broth-tomato mixture, bring to a simmer, cover, and bake at 375°F for 35-40 minutes. I like to cook it uncovered for an extra 10 minutes at the end for crispier skin.
Arman’s recipe tips
- Plan in advance. The chicken tastes best when marinated for at least 1 hour before you start cooking. When I’m short on time, I let the chicken soak in the spices overnight in the fridge so I don’t have to think about it the next day.
- Don’t skip the sear! I highly recommend searing the chicken pieces in a sizzling hot pan to build a deep, caramelized flavor you can’t get otherwise.
- Use Kosher salt. The first few times I made this, I used regular table salt, and it was way too salty- use Kosher salt, or reduce the amount if table is all you have.
- Add dried apricots (optional). These are often added to traditional tagines, where their natural sweetness balances the bold flavors. I find people either love or hate them, so I choose to omit them. If you do add them, they’ll rehydrate and turn soft and juicy as the dish cooks.
Storage instructions
To store: Let the leftover Moroccan chicken cool to room temperature, then store it in an airtight container in the refrigerator for 3 to 4 days.
To reheat: I like to reheat the chicken in a pan over low heat, adding a splash of water or chicken broth to keep it from drying out. Or, heat it in the microwave in 30-second intervals, stirring in between, until heated through.
To freeze: Freeze the leftovers in an airtight, freezer-safe container for 2 to 3 months. Thaw overnight in the fridge.
Moroccan Chicken Recipe
Video
Ingredients
- 6 bone in skin on chicken thighs 6 to 8 ounces each
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes optional
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground coriander
- 2 tablespoons olive oil
- 1 small onion diced
- 5 cloves garlic minced
- 1 cup green olives pitted
- 1 large lemon sliced
- 3 tablespoons tomato paste
- 1 cup chicken broth
Instructions
- Combine the salt, paprika, cumin, black pepper, red pepper flakes, ground ginger, ground cloves, and ground coriander in a small bowl and set aside.
- Pat chicken dry with a paper towel. Dredge the chicken in spices on all sides and set aside for at least 10 minutes.
- Add olive oil to a skillet and place over medium heat. Cook the chicken until well browned from all sides.
- Remove the chicken from the pan and add the onion. Cook until it becomes translucent, then add garlic and cook for 10 seconds until it becomes fragrant. Add the lemon and olives.
- Whisk together the chicken broth and tomato paste. Add the chicken back to the skillet then pour the stock mixture over it. Bring everything to a boil, reduce the heat, and summer for up to 35 minutes, until the chicken is tender and the liquid reduces.
- Serve warm over a bed of couscous or rice.
Notes
Nutrition
Frequently asked questions
You could, but you won’t get the same rich flavors as bone-on chicken cuts (or cuts with a mix of light and dark meat). Chicken breasts cook faster, too, so watch them carefully as they braise in the pan.
I’d say this recipe is moderately spicy, but you can always adjust the heat level to suit your threshold for hot and spicy flavors. Feel free to omit the chili flakes if you don’t like spicy food or add an extra ½ to 1 teaspoon for more heat. Personally, I love adding spicy ingredients like Harissa or fresh chili pastw for extra heat.
What to serve with Moroccan chicken
Plating the chicken over a bed of soft and fluffy couscous with:
- Freshly baked Lebanese bread on the side is my favorite way to serve Moroccan chicken.
- It’s also delicious with rice, quinoa, or cauliflower rice instead of couscous, along with a side of lentils, chickpeas, roasted root vegetables, or a simple green salad.
To complete the experience, garnish the dish with sliced almonds, fresh cilantro, and a dollop of cool and creamy garlic yogurt sauce. - Or, drizzle tahini sauce on top for a creamy, nutty element.
More one-pan chicken dinners
Originally published October 2023
I made this dish on 4/23/24, that night it was really good! The spices were perfect. I had a few pieces left over, didn’t get a chance to eat it the following night. Warmed it up in the stove the next night and the tomato paste is really over powering for some reason.
Hi Shantia! Was the tomato paste ultra concentrated or a cheaper brand?
This sounds so good but totally new for me. I love the idea of adding the dried apricots- what’s your suggestion for these? How much, whole or diced, when to add etc. Can’t wait to try! Thanks!!
If I use RAS EL Hanout spice mix how much should I use ?
1 tablespoon should be plenty.
Amazing flavors in this recipe! Incredibly delicious!
This sounds delicious. I eat chicken all the time, and am always looking for new ways to do it. Thanks!