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Moroccan Chicken with Ras El Hanout, Olives, and Dried Fruits Recipe

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4.3 from 9 reviews

This aromatic Moroccan Chicken recipe combines a flavorful blend of Ras El Hanout and warming spices with chicken, olives, dried fruits, and lemon for a delightful North African dish. Slow-simmered in a braiser, the chicken becomes tender and infused with vibrant sweet and savory notes, perfect served over couscous for an authentic and delicious meal.

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 Main Ingredients:

  • 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)

Vegetables and Aromatics:

  • 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)

Additional Flavorings:

  • 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)

Instructions

  1. Prepare the spice rub: In a small bowl, combine Ras El Hanout, ground cinnamon, sweet paprika, ground ginger, and black pepper thoroughly to create the aromatic spice blend.
  2. Season the chicken: Pat the chicken pieces dry with paper towels. Lightly season both sides with kosher salt. Rub the entire surface of the chicken with the prepared spice rub, ensuring to get under the skin if retained for maximum flavor penetration. Set the chicken aside at room temperature for 40 to 45 minutes, or optionally refrigerate covered for 2 hours to overnight, letting it rest at room temperature before cooking if chilled.
  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. Add the chicken pieces skin-side down (if skin is on) and brown for 5 minutes. Flip and brown the other side for approximately 3 minutes until a golden crust forms.
  4. Cook the aromatics: Reduce heat to medium-low. Add the chopped onions, minced garlic, and cilantro to the pan. Cover and cook for 3 minutes to soften the aromatics and release their flavors.
  5. Add fruits and olives: Stir in the lemon slices (or preserved lemon), green olives, raisins, and chopped dried apricots, distributing them evenly around the chicken.
  6. Simmer with tomato broth: In a small bowl, mix the tomato paste with the low-sodium chicken broth until smooth. Pour this mixture over the chicken and ingredients in the pan. Bring the liquid to a gentle simmer over medium-low heat.
  7. Cook until tender: Cover the pan and cook gently on medium-low heat for 30 to 45 minutes, or until the chicken is fully cooked and tender, reaching an internal temperature of 165°F (74°C) or higher.
  8. Garnish and serve: Once cooked, garnish the chicken with additional fresh cilantro and toasted slivered almonds as desired. Serve the Moroccan chicken hot over plain couscous for a complete and authentic meal.

Notes

  • For best flavor, letting the spiced chicken marinate in the refrigerator overnight is ideal.
  • If you prefer skinless chicken, the cooking time remains the same but avoid browning skin.
  • Use preserved lemon for an authentic taste if available; fresh lemon slices are a good substitute.
  • Adjust the amount of black pepper depending on your preferred spice level.
  • Toasting almonds enhances their crunch and flavor; you can skip them if unavailable or for a nut-free option.
  • Serving this dish over couscous balances the rich flavors and absorbs the delicious sauce.

Find it online: https://dishcooks.com/moroccan-chicken-with-ras-el-hanout-olives-and-dried-fruits-recipe/