If you’re anything like me, chicken is always somewhere in the weekly plan—it’s easy on the wallet and everyone in the family eats it without fuss. But this recipe is no plain weeknight bake. This Moroccan-style chicken turns humble chicken pieces into something special with warm spices, bright lemons, briny olives, and sweet dried fruit all mingling in one pot.

I fell in love with this dish after a friend shared her version with me years ago, and ever since I’ve tweaked it to suit my own kitchen. It’s the kind of meal you can put on the table for friends and feel like you’ve taken them on a little trip without leaving home.

My Go-To Spice Mix for Big Flavor

What really sets this apart is the spice blend. Ras el Hanout is the star—an aromatic Moroccan mixture that can include turmeric, cinnamon, allspice, cloves, cardamom, ginger, nutmeg, mace, and a bit of heat from cayenne.

The first time I bought Ras el Hanout at a local spice shop, I remember just opening the jar and thinking: this smells like adventure.

At home, I keep things simple but balanced. I mix cinnamon, sweet paprika, ginger, and Ras el Hanout for that deep, layered flavor. Don’t be intimidated by the list—it’s just mixing a few things you likely have in the pantry. I often make a big batch of the rub so it’s ready for next time.

If you’re feeling playful, add a pinch of cayenne for a subtle kick.

How I Prepare It in My Kitchen

1. Season and Marinate
I like to start with bone-in, skin-on chicken thighs for maximum flavor and tenderness. I pat them dry, sprinkle a bit of salt (careful because the olives add their own saltiness later), and rub them generously with the spice mix.

If I have time, I leave them in the fridge overnight. Honestly, sometimes I only manage 30 minutes at room temperature, and it still tastes amazing.

I think of this step like brewing a good cup of tea—the longer the soak, the richer the taste.

2. Browning for Deeper Flavor
I heat olive oil until it shimmers in my heavy-bottomed pot, then brown the chicken on both sides. The smell alone at this stage makes everyone peek into the kitchen asking, “What’s for dinner?”

If you leave the skin on, it crisps up beautifully. Don’t rush this step. It’s the foundation for all the flavor that follows.

3. Building the Stew
Once the chicken is browned, I turn down the heat and toss in chopped onions, garlic, and fresh cilantro stems. They soften and release their fragrance, adding a sweet-savory backbone.

Next come the slices of lemon (fresh or preserved if I have them in the fridge), a generous handful of green olives, and a mix of dried fruit. I usually go for raisins and chopped apricots because they melt into the sauce so nicely.

Finally, I pour in enough liquid—usually chicken stock or water—to come partway up the chicken. Then I cover it and let it quietly bubble away for about 45 minutes. The result is chicken so tender it almost falls apart on your fork.

4. Finishing Touches
Right before serving, I scatter more chopped fresh cilantro and some toasted slivered almonds on top. That crunch and fresh herbaceous hit make it extra special.

It always looks beautiful in the pot, making it perfect for a family-style dinner.

How I Like to Serve This

At home, I usually serve this with plain couscous because it’s so easy. You just pour over boiling water and fluff with a fork. But when I want to make it a little extra, I’ll do a simple buttered Lebanese rice or even some crusty bread to soak up all the sauce.

I often put out a bowl of extra green olives on the side for people who want more of that briny punch.

And if it’s a weekend meal with friends, I’ll start with a big chopped salad tossed with tomatoes, cucumber, red onion, and lemon juice—bright and fresh to balance the rich stew.

Tips From My Own Cooking

• Choose Your Cut: I prefer bone-in, skin-on thighs for the best flavor and texture, but I’ve also made it with boneless thighs when I’m in a hurry. Just reduce the simmering time so you don’t dry them out.
• Marinating Time: If you have the time to let the chicken sit with the spices overnight, you’ll really notice the difference. But don’t let that stop you if you’re short on time. Even a quick rub and rest at room temperature does wonders.
• Watch the Salt: Between the olives and the preserved lemons (if using), it’s easy to go overboard with salt. I go light on seasoning at first and taste the sauce at the end before adjusting.
• Spice Level: I keep it family-friendly, but if everyone likes heat, a pinch more cayenne or a chopped chili goes in.

How I Store and Reheat Leftovers

This stew actually improves overnight as the flavors meld. I store it in glass containers with tight lids in the fridge for up to 3 days.

To reheat, I just spoon it back into a pan with a splash of water or broth and gently warm it over medium heat.

It’s a favorite for lunch the next day over leftover rice or even tucked into a pita with some greens.

Questions I Get About This Dish

Can I use chicken breast?
You can, but it’s leaner, so reduce cooking time to avoid it drying out. I recommend boneless thighs for best results.

Do I need preserved lemons?
Fresh lemons work beautifully, but preserved lemons add an unmistakable depth. I make a small jar when I have extra lemons on hand, but I don’t stress if I’m out.

What if I don’t have Ras el Hanout?
You can make your own mix from pantry spices, or use a simpler blend of cinnamon, paprika, ginger, and turmeric. It won’t be exactly the same, but it’ll still be delicious.

If you try this, I’d love to hear how you make it your own. For me, it’s one of those recipes that feels like a warm invitation to slow down, gather everyone around the table, and savor the evening.

Try other Chicken recipes:

• Mongolian Chicken
• Grilled Lemongrass Chicken
• Copycat KFC Chicken