Name: Moroccan Chicken
Prep time: 35 min
Cook time: 50 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 22.5 ml / 1.5 tbsp Ras El Hanout; 7.5 ml / 1.5 tsp ground cinnamon; 5 ml / 1 tsp sweet paprika; 5 ml / 1 tsp ground ginger; 2.5 ml / 0.5 tsp black pepper; 1.6 kg / 3.5 lb whole chicken, cut into bone-in pieces; 5 ml / 1 tsp kosher salt; 45 ml / 3 tbsp extra virgin olive oil; 150 g / 5.3 oz yellow onion, chopped; 12 g / 0.4 oz garlic cloves, minced; 28 g / 1 oz fresh cilantro, chopped; 65 g / 2.3 oz lemon, thinly sliced; 58 g / 2 oz pitted green olives; 37 g / 1.3 oz raisins; 47 g / 1.7 oz dried apricots, chopped; 45 g / 1.6 oz tomato paste; 350 ml / 12 fl oz low-sodium chicken broth; 30 g / 1 oz toasted slivered almonds, optional

Moroccan Chicken

Moroccan Spiced Chicken, Chicken Tagine With Olives And Lemon

Morocco

The essentials, at a glance

Moroccan Chicken is a fragrant, slow-cooked dish featuring warm spices, tender poultry, and the characteristic sweet-savoury balance of dried fruit and olives. The aromatic blend of Ras El Hanout, cinnamon, and ginger creates a deep, complex flavour profile typical of North African cuisine. Traditionally served over couscous, this one-pot meal offers a satisfying combination of protein, fruit, and spice.

Mediterranean Main Course

Dairy-FreeGluten-FreeHigh-Protein

From the Blog All Contributions

Spiced Chicken with Sweet-Savoury Depth

Yum User

12 Mar 2026

Ras el hanout, whose name translates to "top of the shop" in Arabic, represents the finest blend a Moroccan spice merchant can offer, often combining up to thirty different spices into one aromatic mixture. This complex seasoning forms the backbone of our Moroccan Chicken, creating layers of warmth that permeate the meat during the slow braise.

Browning bone-in chicken pieces in a heavy ceramic pan builds a deep fond that anchors the entire dish. The initial sear renders the fat slowly, creating a caramelised crust that holds the cinnamon, ginger, and paprika rub in place as the meat tenderises.

The Art of Balance

The true magic emerges when briny green olives meet sweet dried apricots and raisins. This classic Moroccan pairing creates a sophisticated tension on the palate, with the preserved lemon cutting through the richness of the sauce while the fruit adds subtle caramel notes.

After thirty minutes of gentle simmering, the chicken falls effortlessly from the bone, bathed in a thick, ruby-tinted sauce. Serve this over steamed couscous, scattered with toasted almonds and fresh coriander, for a complete North African feast that tastes even better the next day.