This Moroccan chicken is a one pot meal with chicken thighs, green olives, raisins and spices, all simmered together until tender. A unique and unexpected dinner option that’s full of bold flavors.
When I want a hearty dinner with minimal effort, I turn to one pot dishes such as chicken with carrots and potatoes, Greek chicken and this Moroccan style chicken.
I sometimes find myself with a package of chicken thighs in the fridge and no plans for dinner, which is when I turn to Moroccan chicken. This dish uses ingredients that I almost always have on hand, and it’s always a big hit with both kids and adults alike.
How do you make Moroccan chicken?
This recipe starts with chicken thighs, which are seared in a skillet until golden brown. Add onions to the pan to cook, along with a savory spice blend and a little flour to thicken the sauce. The next step is to pour in some chicken broth and add a handful of raisins. The chicken mixture is covered and baked in the oven until the chicken is tender. Stir in some olives, add a sprinkle of cilantro, then serve and enjoy.
Tips for the perfect chicken
- The spice blend can be made up to a month before you plan to use it. I typically make a double or triple batch, and sprinkle the extra spice over potatoes, vegetables and grilled meats.
- This dish can easily be adapted to cook in the crockpot. Follow the recipe through step 6, then transfer everything over to your slow cooker and cook on high for 3-4 hours or low for 6-7 hours. Stir in the olives, lemon juice and cilantro, then serve.
- Moroccan chicken stays fresh in the refrigerator for up to 4 days, and can be frozen for up to 2 months. Store the chicken in an airtight container in the freezer, then thaw overnight in the refrigerator. Reheat on the stovetop, then serve.
Moroccan spice blend
This recipe calls for a spice blend that produces just the right level of savory flavors, along with a bit of warmth from sweeter spices such as cinnamon. The spice mix is a combination of cumin, paprika, cinnamon, ginger, coriander and turmeric. You can also add other spices into the mix such as allspice, garlic powder, smoked paprika or onion powder.
Moroccan chicken variations
While I typically make this recipe as written, you can easily add other ingredients to the dish to customize it to your tastes.
- Protein: Instead of chicken thighs, try chicken breasts or chicken drumsticks.
- Vegetables: You can add other vegetables to the mix such as carrots, small halved Yukon Gold potatoes or sweet potatoes.
- Beans: Stir in a can of drained chickpeas before you place your pan in the oven.
- Fruit: Instead of raisins try diced dried apricots, or use a combination of the two.
This dish is perfect served over couscous with a vegetable on the side. It’s easy enough for a busy weeknight, but impressive enough to serve to company!
More chicken recipes you’ll enjoy
- Mexican Chicken Soup
- Chicken Alfredo Stuffed Shells
- Cajun Chicken Pasta
- Bacon Wrapped Chicken
- Honey Mustard Chicken
Moroccan Chicken Video
Moroccan Chicken
Ingredients
For the spice blend
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
For the chicken
- 1 tablespoon olive oil
- 6 bone-in, skin-on chicken thighs
- salt and pepper to taste
- 1 onion halved and sliced
- 1 1/2 teaspoons minced garlic
- 2 tablespoons all purpose flour
- 1 1/2 cups chicken broth
- 1/4 cup golden raisins
- 1/2 cup pitted green olives
- 2 teaspoons lemon juice
- 1/4 cup chopped cilantro leaves
Instructions
For the spice blend
- Add all the spices to a small bowl. Stir until combined.
For the chicken
- Heat the oil in a large pot over medium heat. Preheat the oven to 375 degrees F.
- Season the chicken thighs on both sides with salt and pepper.
- 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. Add the onion and cook for 4-5 minutes or until softened. Add the garlic and cook for 30 seconds.
- Add the spice blend and flour to the pan. Cook, stirring constantly, for 30 seconds. Stir in the chicken broth. Add salt and pepper to taste.
- Add the chicken back to the pan. Stir in the raisins.
- Cover the pan and bake for 25-30 minutes or until chicken is tender.
- Remove the pan from the oven. Uncover, then stir in the olives and lemon juice. Spoon the sauce over the chicken. Sprinkle the cilantro over the top, then serve.
Kristen says
My sister sent me this recipe, because her family liked it so much and I am back to make it for a second time. I looove the flavors and depth to this recipe!
Barbara Bartos says
Can I make ahead & bake the next day? Will flavors be stronger?
Sara says
I would cook the chicken all the way through then reheat it the next day, I would be hesitant to refrigerate partially cooked chicken.
Nash Bash says
Gees Louise, this is so good. Thanks to you for posting & for everyone bragging on it…b/c I just made it today (11/15/20) and everyone ranted & raved about it….and I personally cannot stop eating it! Great, great taste. I too made Curried Basmati Rice alongside it & it was a great combination.
Holly Najera says
I get so bored sometimes with cooking so I decided to try a new recipe. This was very yummy, I used dates instead of raisins and it was still nice. Simple and easy to follow.
Joy DeNicola says
I have made this recipe twice now, and my husband and I really love it. It has a lot of complex flavor and richness. It is also a relatively easy and quick recipe to make, which is ideal for those with busy lives. On one occasion I used ‘preserved lemons’ in place of straight lemon juice and put them into the gravy before placing in the oven. Preserved lemons, which are less acidic and less tart, are traditional in a lot of Moroccan recipes. I recommend trying the recipe with preserved lemons, but if they’re not on hand, lemon juice is fine as well. (There are recipes online on how to make your own preserved lemons if your local grocer doesn’t have them. They are quite easy to make.)
Thank you for a wonderful recipe. It is definitely one of my favorites and incredibly delicious! ❤️
Karen says
Holy moly this was amazing. I had three big thighs so I did precisely half but exactly as written. Will be a go to meal!!!! And fast!!
Shelly Rolf says
This was loaded with flavor. I couldn’t stop raving about it! I was thinking it might be good with orzo. This will definitely be in the dinner rotation.
Zaharah says
Hi
Do i have to use fresh chicken broth? Can i use chicken bouillion cubes (Maggie or Knorr)? Or just water?
Sara says
Bouillion should be fine!
Janet says
This has the best flavors! I seved it with coucous!
Peggy says
Can I use boneless, skinless chicken thighs or boneless less skinless chicken breasts? I have some in the freezer. It sounds delicious!
Sara says
Yes either will work, you’ll just need to reduce the cook time!
Jacque Hooper says
This was such a flavorful dish; between the spice blend mixed with the olives and chicken, it’s like a party on my plate! Dinner perfection!
Toni says
This will become a favorite meal at my house! Looks so good!
Cathy says
Delicious! Have you ever tried this with a different kind of olives?
Olivia says
I made this in the slow cooker and it was perfect! The tips were so helpful, thank you!
Catalina says
Chicken and green olives! Love this flavor combo! One of my favorites!
Erin | Dinners,Dishes and Dessert says
This Moroccan chicken is couldn’t look any more perfect!
Dorothy Reinhold says
Totally agree that chicken thighs are packed with flavor. This looks like a winner!
Amanda says
I cannot wait to make this for everyone it looks so amazing!
Jen says
We made this for dinner and it was so delicious! Thanks for giving the instructions to use a crockpot too. Helps when the weekday gets crazy.
Christina says
The chicken and sauce was so rich and flavorful! I served it with curried basmati rice and it was delicious