Pin it
My Moroccan chicken recipe transports you straight to the bustling markets of Marrakech. The aroma of warm spices fills my kitchen every time I make this dish. The tender chicken bathes in a sauce bursting with green olives and preserved lemon, creating that perfect balance of flavors I spent years perfecting in my own kitchen.
What Makes This Recipe Special
This dish holds such a special place in my recipe collection. The magic happens when all those wonderful spices bloom in the pot, creating the most incredible sauce. I love serving this on busy weeknights because it's so simple, yet my family always thinks I've spent hours in the kitchen.
Simple Ingredients From My Kitchen
- Chicken Thighs: I always pick bone-in with skin because they stay incredibly juicy.
- My Spice Mix: The heart of this recipe combining paprika, cumin, ginger, cinnamon, turmeric and a touch of cayenne.
- Olive Oil: Good quality oil makes such a difference in the sauce.
- Onion & Garlic: The base flavors that start everything off.
- Tomato Paste: Just a spoonful adds such rich depth.
- Chicken Broth: Creates the most wonderful sauce.
- Diced Tomatoes: They break down beautifully while cooking.
- Cinnamon Stick: My secret for that subtle sweetness.
- Preserved Lemon: Worth seeking out for authentic flavor.
- Green Olives: Big, meaty ones are best.
- Fresh Herbs: Loads of cilantro and parsley brighten everything up.
Let's Cook Together
- Mix Your Spices
- I combine paprika, cumin, ginger, cinnamon, turmeric, cayenne and salt in my favorite little bowl. Rub this all over your chicken and let it sit while you prep everything else.
- Get That Golden Color
- Heat your olive oil in a big pot and brown those chicken pieces until they're gorgeous and golden.
- Build the Flavor Base
- Soften your onions until they're translucent and sweet. Add garlic and tomato paste until your kitchen smells amazing.
- Create the Sauce
- Pour in your broth and scrape up all those delicious bits. Add tomatoes, pop in a cinnamon stick and nestle the chicken back in.
- Let It Simmer
- This is when magic happens. After 30 minutes, add your preserved lemon, olives and fresh herbs.
- The Final Touch
- Fish out the cinnamon stick, taste for seasoning and serve it up with something to soak up all that sauce.
Pin it
My Cooking Tips
The longer you can let the chicken sit with those spices the better. Trust me on using chicken thighs here. I've tried it with breasts but thighs give you that melt in your mouth texture that makes this dish so special. Keep the heat low and slow once everything's in the pot.
Make It Your Own
Sometimes I toss in carrots or chickpeas when I want to bulk it up. My kids love when I add dried apricots for a touch of sweetness. The spice level is totally up to you. My husband likes his with extra cayenne but I keep it mild when cooking for friends.
Keeping Leftovers
This tastes even better the next day once the flavors have had time to mingle. Pop it in the fridge and it'll stay good for 3 days. I often make a double batch and freeze portions for busy nights. It freezes beautifully and saves me on those hectic evenings.
Perfect Pairings
Nothing beats serving this over a bed of fluffy couscous or rice that soaks up every drop of sauce. I love it with crusty bread too. A simple green salad on the side makes it a complete meal. My guests always ask for seconds.
Pin it
The Magic of Preserved Lemon
I discovered preserved lemons at my local Middle Eastern market and never looked back. They give this dish its soul. The flavor is unlike anything else but if you can't find them try some lemon zest instead. It won't be exactly the same but still delicious.
Choosing Your Olives
The olives aren't just for looks. They add this wonderful salty pop that makes each bite exciting. I love using big green Castelvetrano olives. They're buttery and mild which works perfectly here. Grab them from the olive bar at your grocery store.
Perfect Year Round
I cook this all year long. Something about those warm spices makes it cozy in winter but the bright lemon and herbs keep it fresh for summer dinners. It's become my go to recipe no matter the season.
Taking Your Time
Don't rush this one. Let it bubble away slowly on the stove. That's when all the flavors really come together and the chicken gets so tender it practically falls off the bone. The aroma while it cooks is worth the wait.
Pin it
About That Cinnamon Stick
Using a whole cinnamon stick instead of ground cinnamon makes such a difference. It adds this subtle warmth that you can't quite place but ties everything together perfectly. I always keep a few in my spice drawer just for this recipe.
Fresh Herbs Matter
Don't skip the fresh herbs at the end. A handful of cilantro and parsley brightens up the whole dish. The herbs cut through the richness and add such beautiful color. I always buy extra because I love to garnish generously.
One Pot Wonder
The best part might be the cleanup. Everything comes together in one pot which means less dishes. Plus all those flavors get to know each other as they cook. It's the kind of easy cooking that makes weeknight dinners feel special.
Pin it
Frequently Asked Questions
- → What is preserved lemon?
Preserved lemons are whole lemons that have been pickled in salt and their own juices. They add a unique tangy flavor to Moroccan dishes.
- → Can I use boneless chicken?
While bone-in thighs provide the best flavor, boneless thighs can be used. Adjust cooking time as they'll cook faster.
- → What can I serve with this?
Serve with couscous or flatbread to soak up the flavorful sauce. Rice or quinoa also work well.
- → Can I adjust the spiciness?
Adjust the amount of cayenne pepper to control heat level. Start with less and add more to taste.
Conclusion
This authentic Moroccan chicken recipe offers a rich, aromatic dish that showcases the vibrant flavors of North African cuisine.Tender chicken pieces are slowly cooked with warm spices, creating a complex and deeply satisfying meal that transports you to the heart of Morocco.