Quick N EASY MED Moroccan Chicken Recipe

Quick N EASY MED Moroccan Chicken Recipe

This right here is the BEST Moroccan Chicken recipe you will find! Super succulent, fall-off-the-bone tender chicken stew w/ warm Moroccan spices, lemons, olives & dried fruit. No ordinary chicken dinner, this easy one-pot wonder will surprise your taste buds in the best way possible.

If you’re anything like me, chicken makes your dinner rotation fairly regularly. It’s readily available and relatively cheap, plus, who doesn’t like a comforting chicken dinner? But this is no ordinary chicken dinner. This Moroccan chicken recipe takes things to a new level of deliciousness.

Prep Time: 20 minutes 

Cook Time: 45 minutes 

Total Time: 1 hour 5 minutes

Yield: Serves 4 to 6 people

BEST Moroccan Chicken recipe you will find! Super succulent, fall-off-the-bone tender chicken stew w/ warm Moroccan spices, lemons, olives & dried fruit.

INGREDIENTS For Quick N EASY MED Moroccan Chicken Recipe:

For Spice Rub

1 1/2 tbsp all-natural Ras El Hanout

1 1/2 tsp ground cinnamon

1 tsp sweet paprika

1 tsp ground ginger

1/2 to 1 tsp black pepper

For Chicken

3 1/2 lb/1587.57 g whole chicken cut into bone-in pieces (or 7 to 8 pieces of chicken with bone in. Leave skin on or remove it, up to you.)

Kosher salt

Private Reserve Greek extra virgin olive oil

1 medium yellow on ion, chopped

4 garlic cloves, peeled and minced

1 oz/28.3 g chopped fresh cilantro

1 lemon, thinly sliced (or 1 preserved lemon, cut up into small pieces)

3/4 cup/ 58.5 g pitted green olives

1/4 cup/37 g raisins (any kind)

1/4 cup/ 47 g chopped dry apricots

3 tbsp/49.14 g tomato paste

1 1/2 cup 352.5 ml low-sodium chicken broth

Toasted slivered almonds, to your liking, optional

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INSTRUCTIONS For Quick N EASY MED Moroccan Chicken Recipe:

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. Now, rub the chicken all over with the spice rub (if you kept the skins, make sure to apply the spice rub underneath the skins for best flavor.) Set aside in room temperature for 40 to 45 minutes or so (or, if you have the time, cover and refrigerate for 2 hours or overnight. If you do this, take chicken out of fridge and let it rest at room temperature for a few minutes before cooking.)

In a 12″ deep ceramic pan or braiser like this one, heat 2 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking. Add chicken (skin side down, if you kept skin) and brown for 5 minutes. Turn over and brown on the other side for another 3 minutes or so.

Lower heat to medium-low and add onions, garlic, and cilantro. Cover and cook for 3 minutes, then add lemon slices, olives, raisins, and dried apricots.

In a small bowl, mix the tomato paste and chicken broth. Pour mixture on top of the chicken as it cooks.

Bring to a simmer for 5 minutes, then, keeping heat on medium-low, 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 you like. Serve over plain couscous.


Allow at least 45 mins of inactive time for the chicken to marinate in the spice rub.

If you do have the time, spice the chicken ahead of time. Cover and refrigerate for 2 hours or overnight for more pronounced flavor. And if possible, bring chicken close to room temperature before cooking.

You can use boneless, skinless chicken pieces. Remember to adjust your cooking time down as it will be quicker to cook. Depending on how many pieces of chicken, you may not use the entire spice rub amount.

Leftover:  This Moroccan chicken is even better the next day. Refrigerate leftovers in tight-lid glass containers; it should keep well for 3 days or so. Simply heat stove-top over medium heat. Make sure to add a little more liquid as needed (broth or water).


Calories 374Saturated Fat 3.4g Trans Fat 0g Sodium 166.9mg 7%Total Carbohydrate 16.3g 6%Sugars 7.1gProtein 31.1g 62%Vitamin A6%Vitamin C5%Calcium 6%Iron 13%Magnesium 18%Potassium 14%Zinc 25%Phosphorus 28%Thiamin (B1)15%Riboflavin (B2)36%


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