This Moroccan chicken is a deeply fragrant braise, where warm spices mingle with briny olives and preserved lemon. It transforms simple chicken pieces into a vibrant, comforting dish perfect for a family dinner or a special occasion. The hands-off braising method yields fall-off-the-bone tender meat in a rich, complex sauce.

I first fell for this style of cooking during a trip to Marrakech, where the air itself tasted of cinnamon and cumin. This recipe captures that soulful, aromatic essence, and it’s become my go-to dish when I want a meal that feels both exotic and deeply comforting. I love serving it with couscous to soak up every bit of the incredible sauce, making it a perfect pairing for a cozy night in, reminiscent of the comfort found in a classic chicken pot pie. If you enjoy building flavor with spice blends, you might also appreciate the homemade blend in this Hello Fresh Tuscan Heat Spice recipe.

What You’ll Need for Your Moroccan Chicken

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Moroccan Chicken

Authentic Moroccan chicken recipe with aromatic spices, preserved lemon, and olives. Easy braised chicken dish ready in 85 minutes perfect for dinner.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Dinner

Cuisine Moroccan

Servings 4 servings

Calories 450 kcal

Equipment

• Dutch oven or heavy-bottomed pot
• knife
• cutting board
• measuring spoons
• measuring cups
• wooden spoon

Ingredients

  

Main Ingredients

• 3 pounds bone-in, skin-on chicken thighs or drumsticks
• 1 tablespoon olive oil
• 2 large yellow onions finely chopped
• 4 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cinnamon
• 1 pinch saffron threads optional
• 1 1/2 cups chicken broth low sodium
• 1/2 cup pitted green olives like Castelvetrano or Kalamata
• 1/4 cup preserved lemon rind only, rinsed and finely diced
• 1/4 cup fresh cilantro chopped, plus more for garnish
• 1/4 cup fresh parsley chopped
• Kosher salt to taste
• freshly ground black pepper to taste

Instructions

 

• Pat the chicken pieces thoroughly dry with paper towels. Season generously all over with 1 1/2 teaspoons of kosher salt and 1/2 teaspoon of freshly ground black pepper. Set aside. Finely chop the yellow onions, mince the garlic, and grate the fresh ginger, preparing them for the pan.
• Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it begins to shimmer. Add the chicken pieces, skin-side down, in a single layer without overcrowding the pot. Cook for 5 to 7 minutes until the skin is deeply golden brown and crisp. Flip each piece and brown the other sides for 3 to 4 minutes. Remove the browned chicken to a plate and set aside.
• Reduce the heat to medium. Add the finely chopped onions to the pot and cook, stirring occasionally, for 6 to 8 minutes, until they are softened and translucent. Stir in the minced garlic, grated ginger, 1 teaspoon ground turmeric, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon smoked paprika, and 1/4 teaspoon ground cinnamon. If using, add a pinch of saffron threads. Cook, stirring constantly, for 1 minute until the spices are fragrant.
• Pour in 1 1/2 cups of low-sodium chicken broth, scraping the bottom of the pot with a wooden spoon to loosen any browned bits, which adds depth of flavor to the sauce. Bring the liquid to a gentle simmer. Stir in the 1/2 cup of pitted green olives and the 1/4 cup of finely diced preserved lemon rind.
• Return the browned chicken pieces to the pot, nestling them into the simmering sauce. Ensure the chicken is partially submerged. Bring the sauce back to a gentle simmer, then reduce the heat to low, cover the pot tightly, and cook for 30 to 40 minutes, or until the chicken is very tender and easily pulls away from the bone.
• Uncover the pot. Stir in 1/4 cup of chopped fresh cilantro and 1/极 cup of chopped fresh parsley. Taste the sauce and adjust seasoning with additional kosher salt and freshly ground black pepper if needed. Serve the Moroccan chicken hot, accompanied by couscous or rice, and garnished with more fresh cilantro if desired.

Notes

Add mozzarella or feta for a cheesy twist. Let dough rise in a warm oven (off) for faster proofing.

Keyword braised chicken, dinner, Moroccan chicken

Ways to Customize This Moroccan Chicken

• Add Dried Fruit: Stir in a handful of apricots or raisins with the olives for a touch of sweetness.
• Vegetable Boost: Add chunks of carrots or sweet potatoes about 20 minutes into the braising time.
• Spice Level: Include a pinch of cayenne pepper with the other spices if you prefer a bit of heat.

My Pro Tips for Perfect Moroccan Chicken

• Pat Chicken Dry: Thoroughly drying the skin with paper towels is the single most important step for achieving crispy, golden skin.
• Don’t Rush the Brown: Allow the chicken skin to render and brown fully without moving it; this builds a flavorful fond in the pot. For another recipe that masters this technique, see our hibachi chicken recipe.
• Bloom the Spices: Cooking the ground spices with the onions for a full minute wakes up their oils and deepens their flavor.
• Low and Slow Braise: Keep the heat at a gentle simmer to ensure the chicken becomes tender without toughening.

How to Store and Reheat Your Moroccan Chicken

• Store: Cool completely and store in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop.
• Freeze: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Gently warm in a covered pot over low heat on the stovetop, adding a splash of broth if needed, until heated through.
• Make-Ahead Tip: You can brown the chicken and sauté the aromatics a day ahead; refrigerate separately and combine to braise the next day. This is a great meal-prep strategy, much like preparing a batch of homemade taco seasoning for easy weeknight dinners.

Frequently Asked Questions

More Global Chicken Dishes You’ll Love

• Chicken Parmesan
• Hibachi Chicken
• Hello Fresh Tex-Mex Paste
• Hibachi Steak and Shrimp

Why This Moroccan Chicken Is a Favorite

With its intoxicating aroma and layers of complex flavor, this Moroccan chicken turns an ordinary weeknight into a special occasion. It’s a forgiving, one-pot meal that reliably delivers impressive results. I hope it brings as much warmth and joy to your table as it has to mine.