moroccan chicken recipe

This tasty Moroccan dish is warming and hearty chicken tagine that&#039;s perfect served with couscous.

Moroccan Chicken

garlic (peeled and sliced (or chopped))

cumin

ginger

sweet paprika

salt

black pepper

chicken thighs (bone-in

flour

olive oil

onion

lemon

Chicken Stock

lemon sliced

turmeric

saffron strands saffron

oz olives (pitted)

Salt and pepper (to taste)

In a large bowl, mix the garlic, Lemon zest, lemon juice, the lemon remnants, cumin, ginger, paprika, salt and pepper, and the oil. Add the chicken. Mix everything together, cover, and set aside to marinate for anywhere from 20 minutes to 8 hours (the longer the better).

To Marinate the Chicken

Preheat the oven to 375°F/190°C.

Warm the stock, add the saffron and set aside to infuse.

Remove the chicken from the marinade and pat it dry. Remove the lemon remnants and discard. Set the marinade aside.

Lightly coat the chicken in 4 tablespoons of flour Heat the oil in a large pot over medium heat. Place the chicken skin-side down in the pan. Cook for 4-5 minutes per side, or until browned. Remove the chicken from the pan and set it aside.

Add the onion and cook for 4-5 minutes or until softened. Sprinkle with 2 tablespoons of the flour coat. Add the leftover marinade, stock, and olives.

Add the stems of the parsley, lemon slices &amp; cilantro, turmeric, and some salt and pepper. Bring to a boil over high heat, add the chicken back to the pan, and bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F/73°C.

Discard herb bunches and serve.

To Prepare the Dish

Grilled Moroccan Chicken with Ras El Hanout, garlic and lemon - a simple healthy recipe, using skinless chicken thighs, bursting with North African flavor! Delicious, fast and easy!

Moroccan Chicken Recipe with Ras El Hanout

lbs chicken thighs,

ras el hanout spice blend

garlic, finely minced

lemon zest

parsley

Make a paste with the olive oil, ras el hanout, salt, garlic and lemon zest, mixing together in a small bowl.

In a medium bowl, toss the paste with the chicken, coating all sides well. You could do this a day before and refrigerate.

Grill the thighs over medium-high heat, getting good grill marks on both sides. Move to a cooler side of grill, cover, and grill until cook through ( to 170 F), or place in a warm 350F oven to finish.

Right before serving, Squeeze with lemon and sprinkle with fresh herbs (mint and/or parsley).

Or make the Preserved Lemon Gremolata, and spoon over top.

Absolutely!!! 5 stars hands down. Already sent the link to some friends!

Please provide details of how to bake in oven.

Easy and out of this world! Whole family enjoyed!

This recipe looks really good! My favorite part is that is looks pretty easy to make. I think it'll be a food recipe to add to my meal prep. Thanks!

I really want to make this for some friends who have just had a baby but wondered, how would I need to adapt the cooking time and temp for 'boned' thighs?

Made this last night for dinner and everyone loved it. I served it with corn on the cob, watermelon and cucumber salad and a shirataki noodle stir fry.  The entire dinner fit together perfectly for a hot summer night.  I would have loved to see if the chicken would have tasted better the next day but there were no leftovers!  Another winner Sylvia!

Delicious!  Made for company - everyone loved it!  I seared on grill to get marks then transferred to oven.  Yum!

So delicious and flavorful, we made these again as soon as we could. I’m curious if it would taste good with some type of yogurt sauce on the side as well!

I have no access to a grill in my downtown condo but started this on sauté in my Instant Pot, pressure cooked it for 4 minutes and finished it on sauté. It was delicious!  I did a relish with carrot, red onion and a bit of rice vinegar and topped it with a yogurt, dill and honey sauce.

So quick and yummy!  We ran out of ras el hanout that we bought in Morocco.   Your recipe for the spice blend is perfect!

I made this a couple of nights ago and cooked it in the oven. It was so delicious and easy! I also made your labneh recipe to go with the chicken - also easy and so very good. Your approach to food and cooking is very closely aligned with how I do things, except you are a trained chef - so my cooking is getting seriously elevated. The photography is beautiful! My only wish is that I could pay somehow for your expertise and get rid of all the super annoying ads.

Great recipe but I cannot tolerate all he ads.  Too distracting.  As I type this there are seven all in motion.  Popping up and down.  I'm not up for the challenge of fighting to get a recipe.  Sorry,

It was delicious but also super quick and easy.  Perfect!

This was devastatingly  delicious !!!
We have an unknown jar of Ras El Hanout spice in the pantry.  The lemon zest pulls this together.  I love salt and what it does for chicken but next time I may cut the salt by a  25-50 percent.  Ah heck no.  Leave it salty. The paste marinade was applied about 6 hours before cooking.  Used charcoal BBQ which adds character. Served it with brown rice mixed with chopped figs, scallions, and grape tomatoes, and a Raita of yogurt cucumber and garlic.   Holy cow !!

Amazing recipe! I served it with Persian style rice.

This was a very tasty recipe.  The only criticism I have was that it was too salty.  The
Ras el Hanout I used had sea salt as the fourth ingredient, so I would caution cooks
to look at the ingredients in the Ras el Hanout they are using.  This recipe is definitely a
keeper, but next time I will eliminate the 2 teaspoons of kosher salt.  Thank you for
a wonderful and exotic chicken.

I give this an enthusiastic 5🌟!!  So great!! This was a wonderful experience to put all these spices together!   I followed the recipe exactly, except used a lime instead  of  a lemon, with mint over all!!

Wow, this was fantastic!  Followed the recipe exactly and served alongside your Moroccan Lentil Salad.  The flavors were so delicious, and it was lovely to eat outside with a delicious glass of wine.

This was another super delicious chicken dish!  The flavor was amazing.  Thank you again.

This recipe is added into our permanent rotation.  Marinated it overnight, adding Lemon EVOO.  Didn't have preserved lemons so made a standard gremolata.  Serviced with Trader Joe's Tzatziki.  Family and dinner guests raved about it and requested recipe.  Can cook in summer or winter.  Delicious - thank you Sylvia!

Hi Sylvia, 
I can't believe it! I was looking for a chicken thigh recipe with ras el hanout and I found yours! I recognized your face immediately... you catered my wedding 5 1/2 years ago and I don't know if I ever got a chance to say how perfect it was! THANK YOU!!! I still get compliments all these years later on the menu and presentation! You blew me away and it was NOT an easy crowd! Thank you thank you thank you!! I hope you are well and I can't wait to try this recipe tonight for dinner!

I used this base recipe to marinade some chicken thighs in the paste. I then made a breadcrumb mix with a blend of herbs and spices(coriander powder, garlic, cayenne,  salt, pepper, chilli flakes, lemon zest, chopped parsley) and a splash of olive oil. Coat each thigh in flour, dip in beaten egg mix, then cover in the breadcrumb mix and bake in the oven until crisp and golden brown. Genuinely one of the best things I have ever made. Delicious!!

Another delicious "Sylvia recipe"!  When my girls ask for menu ideas, I say, "Sylvia has a great recipe for (fill in the blank)!" Now I can add this Moroccan chicken dish, preserved lemons, and the ras el hanout blend to my list of excellent recipes.  The preserved lemon gremolata elevated this dish to new levels.  Wow!

The whole family will love this easy, flavorful Slow-Cooker Moroccan Chicken for dinner! Full of spices, apricots and carrots, this moroccan chicken is delicious served over quinoa for a delicious weeknight meal. 

Slow-Cooker Moroccan Chicken

olive oil oil

(skinless chicken thighs)

salt & pepper

onion (thinly sliced)

garlic (minced)

almond butter

chicken stock

brown sugar (or coconut sugar)

coriander

cinnamon

cayenne pepper

baby carrots

apricots

cherries

Season the chicken on both sides with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. When hot, add 1/2 the chicken thighs and cook on each side for 3-4 minutes. The chicken doesn't need to be cooked through, just browned on the outside for flavor. Transfer the chicken to the slow-cooker then repeat with the remaining chicken thighs.

Over medium heat, add the sliced onions to the now-empty skillet. Cook, scraping up the brown bits off the bottom of the pan until softened, about 3-4 minutes. Add the garlic and cook for 30 seconds.

Add the chicken stock and scrape the bottom of the pan. Whisk in the almond butter and salt, sugar and spices.

Add the onion/stock mixture to the slow-cooker. Stir to combine then place the carrots on top. Cook for 4 hours on low.

After 4 hours, add the apricots and cherries and cook for another 1-2 hours.

Shred the meat slightly and serve over cooked quinoa. Enjoy!

https://embed.mediavine.com/videos/b8fisgifgkxhege8lqo1

The whole family will love this easy, flavorful Slow-Cooker Moroccan Chicken for dinner! Serve over quinoa for a delicious weeknight meal.

Delectable and easy stove top chicken stew made with carrots, onions, tomatoes, raisins and a perfect blend of Moroccan spices.

paprika

cayenne

chicken breasts

canola oil

carrots

chicken broth

(14.5 ounce) can fire roasted diced tomatoes

raisins

lemon juice

In a small bowl stir together the paprika, ginger, cumin, cinnamon, turmeric and cayenne.  Sprinkle 1/3 of the mixture evenly over the chicken breasts. Set the rest of the spice mixture aside.  Cover the chicken and let rest for 30 minutes.

Add 1 1/2 tablespoons oil to a heavy skillet over medium heat.  Add chicken and brown on both sides.  Remove chicken to plate.  Add 1 1/2 tablespoons oil to the skillet.  Add  carrots and onions; cook until the onion starts to become translucent and slightly brown on the edges.

Reduce heat to low and stir in the remaining spices; cook for 1 minute stirring constantly.  Pour in chicken broth and fire roasted tomatoes; simmer for 2-3 minutes. Add raisins, lemon juice, and browned chicken breasts.  Cover and simmer for 25-30 minutes turning the chicken over once. If desired garnish with lemon slices and toasted slivered almonds.

I can practically smell this dish just by looking at the photos! Definitely adding this to my dinner line up this week; looks too good to pass up!

This scrumptious Moroccan Chicken looks incredibly delicious!

Beth, this meal looks TOO delish. I'm always looking for a new chicken and this is just right.

I'm always looking for new chicken recipes, this sounds great!

This chicken is amazing. It looks great and I am sure it tastes even better. Can't wait to give this recipe a try this weekend!

Look at that.  Drooling over this. So many flavors in this chicken recipes. Love to try this soon

The flavors on this chicken look so good!

You are so right! My kitchen smelled absolutely amazing while this dish was cooking and my husband and I totally loved it. I'll be making it again for a dinner party I'm having next week.

Literally drooling on the moroccon flavors of the dish!!

I made this tonight and put it over cauliflower rice.   It is one of the best things I've had in a long time.   I will definitely be making this over and over.

This Moroccan chicken recipe has juicy and tender meat that falls off the bone. The sauce is rich and tart, and the chicken is topped with olives, prunes, and dried apricots.

extra virgin olive oil

tomato paste

pepper

Ras el hanout

chicken thighs ((bone-in, skin-on))

white wine

lemon (, quartered)

prunes

green olives

Toasted slivered almonds

Cumin

dried apricot

In a small bowl, mix together the salt, pepper, cumin, turmeric, and ras el hanout.

Whisk in the olive oil and tomato paste to form a wet rub.

In a large mixing bowl, rub the chicken with the wet rub, making sure to distribute it evenly.

In a dutch oven, heat 2 tablespoons of olive oil over medium-high heat.

Place the chicken skin side down in the dutch oven (you should hear a sizzle, otherwise the oil is not hot enough), and cook for 3-4 minutes or until the skin has browned. Flip the chicken over and brown the other side for 3-4 minutes.

Pour the white wine over the chicken to deglaze the pan.

Squeeze the lemon quarters over the chicken and drop the rinds in the dutch oven.

Add the dried apricots, prunes, and olives to the mix and stir to incorporate (you want most of the dried fruit to be submerged in the cooking liquid).

Cover the dutch oven, turn the heat to low, and simmer for 1 hour.

To serve, arrange 1 chicken thigh directly on a plate or over rice and ladle the dried fruit, olives, and rind over the chicken. Spoon some of the cooking liquid over the whole chicken, and finish with slivered almonds.

Delicious!!! I used ghee instead of olive oil to cook my chicken in. I also used dates and raisins as that’s what I had on hand however it was such a tasty meal. Served with basmati rice

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Top 5 moroccan chicken recipe recipes from across the web

The most viewed moroccan chicken recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Moroccan Chicken

Moroccan Chicken Recipe with Ras El...

Slow-Cooker Moroccan Chicken

Moroccan Chicken

Moroccan Chicken

The most viewed moroccan chicken recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine