Name: Moroccan Chicken with Ras El Hanout, 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); Kosher salt; Private Reserve Greek extra virgin olive oil (at least 2 tbsp plus more if needed); 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, for garnish (optional)

I absolutely love sharing this Moroccan Chicken with Ras El Hanout, Olives, and Dried Fruits Recipe because it’s a beautiful harmony of sweet, savory, and aromatic flavors that instantly transports me to bustling Moroccan markets and warm family dinners. The blend of ras el hanout spices with tender chicken and the delightful contrast of olives and dried fruits creates a dish that’s as visually stunning as it is delicious. Every time I make it, the house fills with the most inviting aromas, and I can't wait to dig in alongside my favorite sides. This is truly a recipe that feels special but comes together with surprising ease.

Why You'll Love This Moroccan Chicken with Ras El Hanout, Olives, and Dried Fruits Recipe

What really captivates me about this dish is its uniquely rich flavor profile. The ras el hanout spice blend – a Moroccan mix often containing warm spices like cinnamon, ginger, and paprika – coats the chicken in an aromatic embrace that’s both deeply comforting and exciting. Paired with the briny olives and naturally sweet dried apricots and raisins, each bite bursts with layered complexity. I find it's a perfect balance of flavors without ever being overwhelming.

Beyond the taste, I appreciate how accessible this recipe is in the kitchen. It doesn’t require exotic hard-to-find ingredients beyond that one key spice, and the steps are straightforward yet rewarding. Whether I’m prepping a cozy weeknight meal or cooking for a group during special occasions, this recipe shines every time. It stands proud on the dinner table, offering a combination of elegance and heartiness that impresses guests and comforts family alike.

Ingredients You'll Need

A clear glass bowl sits at the center filled with several large raw chicken legs covered in a reddish-brown spice rub, showing a rough and grainy texture. To the right of the bowl on a white marbled surface are small white dishes, one with green olives and the other with mixed dried fruits including apricots and raisins. Fresh cilantro sprigs with bright green leaves and a few cloves of peeled garlic are near slices of lemon arranged in a small scattered pile, showing translucent yellow and white layers. The overall scene is top-down with natural light highlighting the varied textures and colors of the ingredients photo taken with an iphone --ar 4:5 --v 7

This recipe highlights simple but essential ingredients that come together to create vibrant color, appealing textures, and that signature Moroccan flair. Each item brings something wonderful to the table.

Ras El Hanout (1 ½ tbsp): The star spice blend that infuses the chicken with fragrant warmth and complexity.
Ground cinnamon (1 ½ tsp): Adds a subtle sweetness and depth to the spice mix.
Sweet paprika (1 tsp): Provides a mild smokiness and vibrant color.
Ground ginger (1 tsp): Brings mild heat and zest.
Black pepper (½ to 1 tsp): Offers a touch of sharpness to balance the sweetness.
Chicken (3 ½ lb whole, cut into pieces): Bone-in pieces ensure juicy, flavorful meat.
Kosher salt: Essential for seasoning and bringing out all the flavors.
Extra virgin olive oil (Greek, Private Reserve recommended): Adds richness and helps brown the chicken beautifully.
Yellow onion (1 medium, chopped): Builds a savory, aromatic base.
Garlic cloves (4, minced): Imparts pungent flavor and warmth.
Fresh cilantro (1 oz, chopped): Adds bright, fresh herbal notes.
Lemon slices (1 thinly sliced or preserved lemon): Introduces citrusy brightness that cuts through richness.
Green olives (¾ cup, pitted): Bring a salty, briny bite that livens the dish.
Raisins (¼ cup): Provide sweet pops of texture and flavor.
Chopped dried apricots (¼ cup): Enhance the dish’s natural sweetness and chewiness.
Tomato paste (3 tbsp): Adds a touch of acidity and body to the sauce.
Low-sodium chicken broth (1 ½ cup): Creates a fragrant, flavorful cooking liquid.
Toasted slivered almonds (optional): Give a delightful crunch and nutty finish.

Directions

Step 1: In a small bowl, combine the ras el hanout, ground cinnamon, sweet paprika, ground ginger, and black pepper to create your aromatic spice rub.

Step 2: Pat the chicken pieces dry using paper towels and season them lightly with kosher salt on both sides. Then, thoroughly coat the chicken with the spice rub. If you’ve left the skin on, be sure to get the rub underneath for the best flavor penetration. Let the chicken rest at room temperature for 40 to 45 minutes. Alternatively, if you have time, cover and refrigerate for up to 2 hours or overnight. If refrigerated, bring the chicken back to room temperature before cooking.

Step 3: Heat 2 tablespoons of extra virgin olive oil in a 12-inch deep ceramic pan or braiser over medium-high heat. When the oil shimmers without smoking, place the chicken pieces skin side down first to brown them. Cook for about 5 minutes until golden. Turn the pieces over and brown the other side for 3 more minutes.

Step 4: Lower the heat to medium-low. Add the chopped onions, minced garlic, and fresh cilantro to the pan. Cover and cook for 3 minutes to soften and mingle the flavors. Then add the lemon slices, green olives, raisins, and chopped dried apricots on top.

Step 5: In a small bowl, blend the tomato paste with the chicken broth until smooth. Pour this mixture over the chicken and fruit mixture.

Step 6: Bring everything up to a gentle simmer for 5 minutes. Then reduce the heat to maintain a low simmer, cover the pan, and cook for 30 to 45 minutes. The chicken is done when it registers at least 165°F internally and feels wonderfully tender.

Step 7: For an added touch, garnish with more fresh cilantro and a sprinkle of toasted slivered almonds if you like. I love serving this dish over a bed of plain couscous to soak up the delicious sauce.

Servings and Timing

This Moroccan Chicken with Ras El Hanout, Olives, and Dried Fruits Recipe yields about 4 generous servings, perfect for sharing with family or friends. The preparation time including marinating is approximately 50 minutes if you choose the shorter rub-in option, or you can extend marinating to overnight for extra flavor depth. The active cooking time is around 45 to 50 minutes, and total time — including resting and simmering — comes to about 1 hour and 5 minutes. No additional cooling time is necessary, and it’s best enjoyed warm fresh from the stove.

How to Serve This Moroccan Chicken with Ras El Hanout, Olives, and Dried Fruits Recipe

The dish is shown in a white pan with a red handle, placed on a beige textured cloth over a white marbled surface. The pan contains four browned cooked pieces of meat evenly placed on a rich, chunky sauce base with visible cooked onions and diced vegetables. Thin, bright yellow-orange lemon slices sit on top of the meat and in the sauce. There are scattered green olives, small pieces of dried dark fruit, and off-white nuts mixed throughout. Fresh green cilantro leaves are spread on the surface, adding a pop of vibrant color. The whole dish looks flavorful and well-cooked, with a mix of textures from the nuts, olives, and herbs. photo taken with an iphone --ar 4:5 --v 7

When it comes to serving, I like to keep it simple and traditional by plating the chicken and its luscious sauce over a fluffy bed of couscous—it’s perfect for soaking up every drop of that spiced liquid. You can also serve it alongside a fresh green salad dressed lightly with lemon and olive oil, which adds a refreshing crispness to each bite.

For garnishing, I love the crunch and subtle nuttiness toasted slivered almonds add on top—it elevates the dish's texture beautifully. A sprinkle of fresh cilantro leaves or even some chopped parsley brightens the plate visually and adds fresh, herbal notes. Presentation-wise, I arrange the chicken pieces artistically, nestling the olives and dried fruits for color contrast.

As for beverages, a light and fruity red wine like a Grenache or a chilled rosé works beautifully to complement the warm spices without overpowering them. For something non-alcoholic, a sparkling water infused with lemon or mint makes for a crisp palate cleanser. This dish is ideal for family dinners, a memorable weekend meal, or even special holidays when you want to impress but not stress. Serve it warm to really let the spices and flavors shine.

Variations

I enjoy experimenting with this recipe based on what I have on hand or the dietary preferences of my guests. For example, if you want to make it gluten-free, just ensure your broth and any sides you serve like couscous are gluten-free or swapped out for something like quinoa or rice. For a vegan twist, you can swap the chicken with hearty vegetables like eggplant and cauliflower, and use vegetable broth instead of chicken broth—just adjust cooking times accordingly.

If you prefer a flavor variation, try adjusting the amount of cinnamon or adding a pinch of cayenne pepper for a bit of heat. Some days, I like to swap the green olives for black olives or even capers for a different briny dimension. Another method I sometimes use is cooking this dish slowly in a Dutch oven in the oven at 325°F after initial browning for an even more tender result and richer sauce. It’s a versatile recipe that really lends itself to tweaks while keeping the heart of that Moroccan magic.

Storage and Reheating

Storing Leftovers

After enjoying your meal, any leftovers should be stored in airtight containers to keep them fresh. I prefer glass containers with tight-fitting lids to preserve the bright flavors and prevent any odors from spreading in the fridge. Stored this way, the chicken will stay good for about 3 to 4 days, making it perfect for easy next-day lunches or quick dinners.

Freezing

This Moroccan Chicken with Ras El Hanout, Olives, and Dried Fruits Recipe freezes wonderfully if you want to save extra portions. Make sure to cool the dish completely before transferring it to a freezer-safe container or heavy-duty freezer bag. It can keep well frozen for up to 3 months. When you’re ready to enjoy it, thaw overnight in the refrigerator for best results before reheating.

Reheating

The best way to reheat this dish is gently on the stovetop over low heat, allowing the chicken to warm through slowly while keeping the sauce luscious. I recommend adding a splash of chicken broth or water if the sauce has thickened too much during storage. Avoid reheating in the microwave if possible, as it can dry out the chicken and alter the texture. Reheating slowly preserves that tender juiciness and wonderful blend of flavors.

FAQs

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

Absolutely, though bone-in pieces are preferred for juiciness and flavor. If you use chicken breasts, consider cooking them a bit less to avoid drying out and keep a close eye on the internal temperature. You might also reduce cooking time by 10 to 15 minutes.

What exactly is Ras El Hanout?

Ras El Hanout is a Moroccan spice blend commonly made from a mixture of warm spices such as cinnamon, cumin, coriander, ginger, paprika, and sometimes more exotic additions. It’s a fragrant, complex seasoning that defines many North African dishes. You can find it in specialty stores or online if your local grocery doesn't carry it.

Can I make this recipe ahead of time?

Yes, it actually benefits from some resting to let the flavors deepen. The chicken can be marinated overnight, and the full dish can be made a few hours in advance and gently reheated before serving. Just be sure to store it covered in the fridge for freshness.

What side dishes pair well with this Moroccan chicken?

I love pairing it with couscous as mentioned, but other great options include fluffy rice pilaf, roasted vegetables, or steamed green beans. A crisp salad with lemon vinaigrette also balances the rich and spiced flavors beautifully.

Is this recipe spicy?

Not overly. It’s warm and aromatic with spices that create a gentle heat, but it’s not hot or fiery. If you want more heat, you can add a pinch of chili flakes or fresh chopped chili to the spice rub or the cooking pan.

Conclusion

I truly hope you give this Moroccan Chicken with Ras El Hanout, Olives, and Dried Fruits Recipe a try because it’s one of those dishes that brings so much joy and warmth to any table. It’s a celebration of flavors that’s approachable yet impressive, and it never fails to bring smiles. Trust me, once you experience the magic of these spices with the sweet and salty accompaniments, this will become a beloved recipe in your collection just as it is in mine.