Moroccan Chicken – The Big Man’s World ®

With 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 memorable 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 nothing short of a masterpiece!

What is Moroccan chicken?

This recipe is a spin on the classic tagine, which braises spice-rubbed chicken, olives, garlic, preserved 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.

Each serving is like a warm hug in a bowl. It’s satisfying, cozy, and bursting with flavor! It’s a favorite family dinner of mine, and you’re sure to love it, too.

• It’s hearty and wholesome. I can’t get over how satisfying this dish really is. Featuring juicy chicken paired with nourishing ingredients and warm spices drenched in a luxurious sauce, it’s too good to pass up!  
• One-pan dinner. Like traditional tagine, this recipe is easy to put together in just one pot. It also cooks in less than an hour.
• Versatile. In my household, we enjoy this as an everyday family dinner. However, you can easily scale it up to serve big parties or tons of hungry mouths.
• Multiple cooking options. My preferred method is the stovetop, but I know many of you like to use the oven and even a slow cooker so I’ve also tested those options out too, so no one misses out!

Ingredients needed

The beauty of this dish is that you don’t need any complicated ingredients to recreate the dimensional Moroccan flavors. Here’s everything you’ll need:

• Chicken thighs. I especially love this dish with bone-in, skin-on chicken thighs, but skinless thighs work, too. They’re a popular choice in authentic Moroccan chicken recipes, as are chicken drumsticks.
• Dry spice rub. I made my own Morocco-inspired spice mixture using salt, paprika, cumin, black pepper, chili flakes, ground ginger, coriander, cinnamon, and cloves. To save time, you can use Ras El Hanout instead. This is a traditional Moroccan spice blend that you should be able to find in any well-stocked grocery store. 
• Olive oil. To brown the chicken.
• Aromatics. Nothing fancy here. DIced onion and minced garlic cloves are all you need to give the dish a sweet and 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 not only add a refreshing citrusy flavor but the pop of yellow also makes this dish eye-catching!
• Chicken broth. Use high-quality store-bought broth or make your own! 
• Tomato paste. This elevates the umami flavor and helps create a thick sauce with a velvety mouthfeel. 

How to make Moroccan chicken

No surprise, here – this one-pot dinner comes together easily in just 5 steps! Here’s how it’s done:

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 in a bowl until smooth. Return the chicken to the pan, pour in the liquid, and bring the sauce to a boil. Reduce the heat and cook until the chicken is tender and the sauce thickens. 

Step 5 – Serve. Garnish with sliced almonds and fresh coriander, and serve with couscous. Enjoy!

Alternative cooking methods

You’re not limited to the stovetop in this chicken recipe. As mentioned above, I’ve successfully tested this in the slow cooker and the oven. Here are those options for you:

Slow cooker instructions

To make crockpot Moroccan chicken, sear the seasoned chicken in a skillet, then transfer it to a slow cooker. Next, add the onions, garlic, lemon, olives, and the broth and tomato paste mixture. Now, cook on Low for 5 to 6 hours or High for 2 to 3 hours.

Oven-baked instructions

Begin by searing the seasoned chicken in a large oven-safe pot or Dutch oven. Once it’s browned, surround the chicken with the onions, garlic, olives, lemons, and broth-tomato paste mixture. Now, cover and roast for about 1 hour at 375°F or until the chicken is cooked through and tender.

Recipe tips and variations

• Plan in advance. The chicken tastes best when marinated for at least 1 hour before you start cooking. When I’m running low on time, I’ll 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 lock in their flavors.
• Add dried apricots. These are often added to traditional tagines, where their natural sweetness balances the bold flavors. They will rehydrate and become soft and juicy during cooking.
• Sneak in more veggies. I like to sneak extra veggies into this meal for more nutrition sometimes (the kids don’t notice!). I’ll add bell peppers, carrots, eggplant, potatoes, or any other veggies I need to use up.
• Add more lemon. You can add a splash of lemon juice or fresh lemon zest to give this dish a zingy boost. However, preserved lemons will give you a more authentic Moroccan experience. 

Storage instructions

To store: Let the leftover Moroccan chicken cool to room temperature before storing it in an airtight container in the refrigerator for 3 to 4 days.

To reheat: 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: You can freeze the leftovers in an airtight, freezer-safe container for 2 to 3 months.

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Frequently asked questions