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A skillet filled with golden-brown chicken thighs, green olives, and lemon slices in a savory sauce makes for one of the most popular recipes. The dish is a delight, garnished with herbs and cooked to a crispy texture.
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4.96 from 69 votes

Moroccan Chicken

This tasty Moroccan dish is warming and hearty chicken tagine that's perfect served with couscous.
Course Main
Cuisine Moroccan
Keyword Chicken Recipes, moroccan chicken, moroccan chicken recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Calories 365
Author Erren Hart

Ingredients

For The Marinade

  • 6 cloves garlic peeled and sliced or chopped
  • 1 lemon zested and juiced - then chop the remnants into chunks
  • 2 teaspoons ground cumin
  • 2 teaspoon ground ginger
  • 1 teaspoon sweet paprika
  • 1 tablespoon kosher salt or sea salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 6 chicken thighs bone-in with skin

For the Dish

  • 3 cups Chicken Stock
  • ¼ teaspoon saffron strands or powdered saffron
  • 6 tablespoons flour separated into 2 and 4 tablespoons
  • 2 tablespoons olive oil
  • 1 large onion Chopped
  • 1 teaspoon ground turmeric
  • 1 teaspoons ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon sweet paprika
  • 1 teaspoon garlic powder
  • fresh parsley and cilantro a good handful of each tied with cooking twine.
  • 1 lemon sliced
  • 6 oz olives pitted
  • Salt and pepper to taste

Instructions

To Marinate the Chicken

  • In a large bowl, mix the garlic, Lemon zest, lemon juice, the lemon remnants, cumin, ginger, paprika, salt and pepper, and the oil. Add the chicken. Mix everything together, cover, and set aside to marinate for anywhere from 20 minutes to 8 hours (the longer the better).

To Prepare the Dish

  • Preheat the oven to 375°F/190°C.
  • Warm the stock, add the saffron and set aside to infuse.
  • Remove the chicken from the marinade and pat it dry. Set the marinade aside.
  • Lightly coat the chicken in 4 tablespoons of flour.
  • Heat the oil in a large pot over medium heat. Place the chicken skin-side down in the pan. Cook for 4 to 5 minutes per side, or until browned. Remove the chicken from the pan and set it aside.
  • Add the onion and cook for 4 to 5 minutes or until softened.
  • Sprinkle with 2 tablespoons of the flour to coat. Add the spices and sauté with the onions for 3 to 4 minutes.
  • Slowly stir in the stock then add the leftover marinade and lemon remnants, and stir in the olives.
  • Add the tied herbs, lemon slices & cilantro, and some salt and pepper. Bring to a boil over high heat, add the chicken back to the pan, and bake for 30 to 40 minutes or until the chicken reaches an internal temperature of 165°F/73°C.
  • Discard herb bunches and lemon. Taste for seasoning and add more salt as needed and remove the skin if desired before serving.

Notes

  • To use boneless and skinless chicken to make this recipe, adjust your cooking time down to 20-25 minutes.
  • Marinating overnight will produce a more flavorful dish.
  • This dish is even better the next day. Follow the make-ahead instructions below on storage and reheating.

Nutrition

Calories: 365 | Carbohydrates: 13g | Protein: 22g | Fat: 25g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 1380mg | Potassium: 403mg | Fiber: 1g | Sugar: 2g | Vitamin A: 268IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 2mg