Name: Moroccan Spiced Chicken with Olives and Dried Fruits Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Moroccan
Ingredients: 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; 3 1/2 lb (1587.57 g) whole chicken cut into bone-in pieces (7 to 8 pieces, skin on or off as preferred); Kosher salt, to taste; 2 tbsp Private Reserve Greek extra virgin olive oil; 1 medium yellow onion, chopped; 4 garlic cloves, peeled and minced; 1 oz (28.3 g) chopped fresh cilantro; 1 lemon, thinly sliced (or 1 preserved lemon, cut 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 dried apricots; 3 tbsp (49.14 g) tomato paste; 1 1/2 cup (352.5 ml) low-sodium chicken broth; Toasted slivered almonds, to taste; Additional fresh cilantro, for garnish

Jump to Recipe· 3.9 from 14 reviews

I absolutely love sharing this Moroccan Spiced Chicken with Olives and Dried Fruits Recipe because it always brings vibrant, warm flavors to my table that feel like a big, comforting hug. The combination of tender chicken infused with fragrant spices, the salty burst of olives, and the sweet surprise of dried fruits is truly magical. Whenever I make this dish, I’m instantly reminded of the rich culinary traditions of Morocco and how simple ingredients can create something so extraordinary and satisfying.

Why You'll Love This Moroccan Spiced Chicken with Olives and Dried Fruits Recipe

What really captivates me about this recipe is the perfect balance of flavors that come together harmoniously. The blend of Ras El Hanout spices with cinnamon, paprika, and ginger creates such a warm, exotic aroma that fills my kitchen and whets my appetite. Meanwhile, the olives add a lovely salty complexity, and the dried apricots and raisins provide just the right touch of natural sweetness to offset the savory elements. Every bite is like a little journey to Morocco, full of depth and surprises.

Beyond taste, I adore how approachable this recipe is. Despite its rich flavors, it’s really straightforward to prepare, which means I can whip it up without feeling overwhelmed. It’s a fantastic dish for anything from a relaxed family dinner to an impressive weekend feast with friends. What stands out the most to me is how adaptable it is—you can make it with skin-on or skin-off chicken, adjust the spice levels to your preference, and still end up with a dish that feels both comforting and special. It’s truly become one of my go-to recipes when I want to impress without stress.

Ingredients You'll Need

A large clear glass bowl holds six pieces of raw chicken coated with a brown spice mix, arranged closely with different shapes showing skin and some meat parts, on a rough dark wooden surface. To the top right are small white bowls filled with green olives, dark raisins, and orange dried apricots. Fresh garlic cloves and a bunch of green cilantro lie beside thin round lemon slices stacked in a slightly fanned shape. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

To make this Moroccan Spiced Chicken with Olives and Dried Fruits Recipe, you only need a handful of simple but essential ingredients. Each one brings its own unique contribution, whether it’s the rich color and earthy aroma of Ras El Hanout, the bright acidity from lemon, or the delightful texture contrasts from olives and dried fruits.

Ras El Hanout: This Moroccan spice blend is the star of the show, giving the dish its signature warmth and complexity.
Ground cinnamon: Adds a subtle sweetness and depth that complements the savory chicken perfectly.
Sweet paprika: Provides a mild smokiness and beautiful color to the dish.
Ground ginger: Introduces a gentle zing that enhances the other spices.
Black pepper: Adds a bit of piquancy that rounds out the flavors.
Chicken pieces: Bone-in pieces work best to keep the meat juicy and flavorful.
Kosher salt: Essential for seasoning and drawing out natural flavors.
Extra virgin olive oil: For browning the chicken and building those savory layers.
Yellow onion: Adds subtle sweetness and aromatic depth.
Garlic cloves: Bring bright, savory notes that elevate every bite.
Fresh cilantro: Adds a fresh, herbal brightness that balances the richness.
Lemon slices (or preserved lemon): Impart a lively citrus tang that lightens the dish.
Green olives: Bring a briny punch to contrast the sweetness of the dried fruits.
Raisins: Offer a juicy, sweet surprise that pairs beautifully with the savory elements.
Chopped dried apricots: Provide fruity sweetness and lovely texture.
Tomato paste: Adds richness and a subtle tang to the sauce.
Low-sodium chicken broth: Keeps the dish moist while enhancing flavor without overpowering.
Toasted slivered almonds (optional): Add a perfect crunchy garnish that brings another layer of texture.

Directions

Step 1: In a small bowl, combine the Ras El Hanout, ground cinnamon, paprika, ground ginger, and black pepper to make your flavorful spice rub. The mixture should smell intoxicating — this is where all the magic begins.

Step 2: Pat the chicken pieces dry, then season lightly with kosher salt on both sides. Rub the spice blend all over the chicken, making sure to get underneath the skin if you decide to leave it on. This step ensures every juicy bite is packed with flavor. Set the chicken aside to rest at room temperature for about 40 to 45 minutes. If you have more time, refrigerate it covered for up to two hours or overnight for even deeper flavor, just bring it back to room temperature before cooking.

Step 3: Heat 2 tablespoons of extra virgin olive oil in a large, deep pan or braiser over medium-high heat until it shimmers, but don’t let it smoke. Place the chicken skin side down if applicable and brown for about 5 minutes. Then flip and brown the other side for another 3 minutes, developing that beautiful golden crust that locks in juices.

Step 4: Reduce the heat to medium-low, then add the chopped onions, minced garlic, and fresh cilantro to the pan. Cover and cook for 3 minutes to soften the aromatics and release their fragrance into the chicken.

Step 5: Now stir in thin lemon slices (or preserved lemon pieces), green olives, raisins, and chopped dried apricots. This colorful mix of ingredients builds wonderful layers of savory, sweet, and tangy tastes.

Step 6: In a small bowl, blend tomato paste with the chicken broth until smooth, then pour it evenly over the chicken and fruit mixture. Bring everything to a gentle simmer for 5 minutes, then cover and cook on medium-low heat for 30 to 45 minutes, or until the chicken is tender and reaches an internal temperature of 165 degrees Fahrenheit. The meat should be juicy and infused with all those fragrant flavors.

Step 7: Just before serving, garnish the dish with more fresh cilantro and toasted slivered almonds if you’d like a crunchy contrast. I love serving this over fluffy plain couscous to soak up all the delicious sauce.

Servings and Timing

This Moroccan Spiced Chicken with Olives and Dried Fruits Recipe serves 4 generously, making it perfect for a family meal or entertaining close friends. Prep time is about 15 minutes if you don’t count the marinating, though I highly recommend letting the chicken sit in the spice rub for at least 40 minutes to deepen the flavors. Active cook time is around 45 minutes, and including the resting time for marinating, plan for roughly 1 hour and 5 minutes total. There’s no additional cooling time needed, so you can enjoy it right after cooking.

How to Serve This Moroccan Spiced Chicken with Olives and Dried Fruits Recipe

A top view of a round white pot with red handles, filled with browned chicken pieces as the bottom layer. Over the chicken, there is a thick layer of chopped white onions and fresh green cilantro leaves scattered evenly. The pot sits on a black stove, with some steam rising from the food, showing it is hot and cooking. The background is a white marbled surface photo taken with an iphone --ar 4:5 --v 7

When it comes to serving this dish, I always think about complementing and balancing the rich, spiced flavors. One of my favorite sides is a simple couscous or fluffy steamed rice because it soaks up the sauce perfectly and lets the chicken shine. Roasted vegetables like carrots, zucchini, or even a crunchy green salad bring freshness and textural contrast that really elevate the meal. For presentation, I love to pile the chicken pieces onto a large platter, spoon the olives and dried fruits over the top, and sprinkle on fresh cilantro and toasted almonds to catch the eye and palate alike.

In my experience, this dish is fantastic served hot or warm, right off the stove, but it also holds up beautifully at room temperature for casual gatherings or buffets. It’s an ideal choice for family dinners when you want something comforting yet exotic, as well as for holiday celebrations or dinner parties where you want to impress without spending hours in the kitchen. Portion-wise, I typically serve one or two pieces of chicken per person depending on size, with plenty of sauce and side to round it out.

Don’t hesitate to get creative with garnishes—pomegranate seeds add a gorgeous jewel-like pop, chopped fresh mint brings an extra layer of freshness, and a drizzle of lemon juice just before serving brightens everything up. These little touches always turn my meal into something memorable and special.

Variations

I often like to tweak this Moroccan Spiced Chicken with Olives and Dried Fruits Recipe depending on what I have on hand or personal preferences. For instance, if you want a lighter version, removing the skin from the chicken pieces can reduce the fat content without sacrificing flavor, especially if you brown it well and use good quality olive oil. You can swap out green olives for kalamata or even black olives for a slightly different salty note.

If you cater to dietary needs, I’ve seen wonderful adaptations that use plant-based “chicken” alternatives or firm tofu for a vegan twist—just be sure to adjust cooking times accordingly. Also, swapping raisins for dried cherries or cranberries can add a tangier, more vibrant fruitiness if you prefer. For a gluten-free meal, serving the chicken over quinoa instead of couscous is a delicious, nutritious swap.

Cooking-wise, while I usually braise this dish on the stovetop, it’s equally lovely baked in the oven covered at 350 degrees Fahrenheit for about 45 minutes, which frees up your stove and gives the chicken a wonderfully even cook. Slow cooker variations work well too; just brown the chicken first, then combine all ingredients and cook on low for 4-5 hours for a hands-off dinner that still delivers all the rich flavors I adore.

Storage and Reheating

Storing Leftovers

I always store leftovers of this Moroccan Spiced Chicken with Olives and Dried Fruits Recipe in an airtight container once cooled to room temperature. Glass containers work best because they don't absorb odors and can go straight from fridge to oven or microwave. The chicken and sauce will keep well for up to 3 to 4 days, and the flavors often deepen after a day or so in the fridge, making leftovers just as delightful as the fresh meal.

Freezing

This dish freezes beautifully if you want to save some for later. I recommend portioning the chicken and sauce into freezer-safe containers or heavy-duty zip-top bags, removing as much air as possible. Label the containers with the date, and it will keep well for up to 3 months. When freezing, avoid adding toasted almonds ahead of time; it’s best to add them fresh after reheating for maximum crunch and flavor.

Reheating

To reheat, I gently warm the chicken and sauce over low to medium heat in a covered pan on the stove, stirring occasionally to keep the sauce smooth and prevent drying out. You can also reheat in the microwave at medium power, but be sure to cover the dish and stir halfway through to heat evenly. Avoid reheating at too high a temperature or for too long to keep the chicken tender and juicy. Before serving, I always sprinkle on fresh cilantro and toasted almonds to revive the dish’s bright, crunchy elements.

FAQs

Can I use chicken breasts instead of bone-in pieces?

You can, but bone-in pieces add more flavor and stay juicier during the long cooking time. If you prefer breasts, cook them carefully to avoid drying out, and consider reducing the cooking time slightly. Skin-on breasts also add more richness and help hold moisture.

What is Ras El Hanout, and can I substitute it?

Ras El Hanout is a Moroccan spice blend that typically includes cinnamon, cumin, coriander, ginger, and other spices. If you don’t have it, you can create your own mix with these spices or substitute with an equal amount of a mild curry powder or garam masala as a shortcut, though the flavor won’t be exactly the same.

Is this recipe gluten-free?

The recipe itself is naturally gluten-free as long as you serve it with a gluten-free side like quinoa or rice instead of couscous. Just be sure to check your spices and broth labels to avoid any hidden gluten additives.

Can I prepare this recipe in advance?

Absolutely! The chicken tastes even better after marinating for a few hours or overnight, so preparing in advance is encouraged. You can also make the entire dish ahead, refrigerate, and gently reheat just before serving, which is great for entertaining.

What sides would you recommend with this dish?

I love pairing this recipe with simple couscous, steamed rice, or roasted vegetables. A fresh green salad with lemon vinaigrette can cut through the richness beautifully. You can even serve it with warm flatbreads to soak up the sauce for a more casual meal.

Conclusion

I truly hope you give this Moroccan Spiced Chicken with Olives and Dried Fruits Recipe a try because it has brought so much joy and vibrant flavor to my cooking. It’s one of those dishes that feels special yet is so easy to make, striking the perfect balance between comfort and excitement. Whether you’re cooking for family or friends, this dish never fails to impress and satisfy. I can’t wait to hear how much you love it as much as I do!