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Moroccan Spiced Chicken with Olives and Dried Fruits Recipe

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3.9 from 14 reviews

This Moroccan Chicken recipe features tender chicken pieces cooked in a fragrant blend of Ras El Hanout spices, cinnamon, paprika, and ginger, simmered with olives, raisins, dried apricots, and preserved lemon for a deliciously sweet and savory flavor profile. Perfectly browned and slow-cooked in a ceramic braiser, this dish is ideal served over plain couscous and garnished with toasted almonds and fresh cilantro for added texture and freshness.

Ingredients

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

Chicken and Cooking

  • 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

Optional Garnish

  • Toasted slivered almonds, to taste
  • Additional fresh cilantro, for garnish

Instructions

  1. Prepare the spice rub: In a small bowl, combine the Ras El Hanout, ground cinnamon, sweet paprika, ground ginger, and black pepper to create a flavorful spice mixture.
  2. Season the chicken: Pat the chicken pieces dry and lightly season both sides with kosher salt. Rub the spice mixture all over the chicken, including under the skin if left on, ensuring maximum flavor infusion. Let the chicken rest at room temperature for 40 to 45 minutes, or cover and refrigerate for 2 hours to overnight. If refrigerated, bring chicken to room temperature briefly before cooking.
  3. Brown the chicken: Heat 2 tablespoons of extra virgin olive oil in a 12-inch deep ceramic pan or braiser over medium-high heat until shimmering, but not smoking. Place chicken pieces skin side down and brown for 5 minutes, then turn and brown the other side for approximately 3 minutes.
  4. Sauté aromatics and fruits: Reduce heat to medium-low. Add chopped onions, minced garlic, and chopped cilantro to the pan. Cover and cook for 3 minutes to soften the aromatics. Then, add lemon slices, pitted green olives, raisins, and dried apricots, stirring gently to combine.
  5. Add tomato broth mixture: In a small bowl, mix the tomato paste with low-sodium chicken broth until smooth. Pour this mixture over the chicken and fruit in the pan, spreading evenly.
  6. Simmer the dish: Bring the contents to a simmer over medium-low heat. Cover the pan and cook gently for 30 to 45 minutes until the chicken is tender and fully cooked, reaching an internal temperature of 165°F (74°C) or higher.
  7. Garnish and serve: Once cooked, garnish with additional fresh cilantro and toasted slivered almonds if desired. Serve the Moroccan chicken hot over plain couscous for a complete meal.

Notes

  • For enhanced flavor, allow the chicken to marinate overnight in the refrigerator.
  • Skin-on chicken pieces provide more moisture and flavor, but skinless works for a lighter dish.
  • Preserved lemon offers a traditional Moroccan citrus tang but can be substituted with fresh lemon slices if unavailable.
  • Adjust spice levels according to taste, especially the black pepper.
  • Ensure the chicken reaches a safe internal temperature of 165°F (74°C) before serving.
  • Serve with couscous, rice, or crusty bread to soak up the rich sauce.

Find it online: https://cookedbygrace.com/moroccan-spiced-chicken-with-olives-and-dried-fruits-recipe/