Oven Baked Moroccan Chicken (Crispy & Juicy!)

Name: Oven Baked Moroccan Chicken (Crispy & Juicy!)
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 teaspoon paprika; 1 teaspoon cumin; 1/2 teaspoon cinnamon; 1/2 teaspoon ginger (ground); 1/2 teaspoon cloves (ground); 1 teaspoon salt; 1/2 teaspoon pepper; 1/4 teaspoon cayenne; 3 preserved lemons (or substitute juice and zest of 1 lemon); 6 chicken thighs (bone-in, skin-on); 2 tablespoons olive oil; 1 onion (finely chopped); 4 cloves garlic (finely chopped); 1/2 teaspoon paprika; 1/2 teaspoon cumin; 1/2 teaspoon cinnamon; 1/2 teaspoon salt; 1/2 cup dried prunes (or substitute dried apricots, dates, or raisins); 2 cups chicken broth; 1/4 cup green olives (pitted)

5 from 6 ratings

by Amina Al-Saigh on Apr 30, 2024

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This Moroccan chicken recipe promises succulent, juicy chicken that’s crispy on the outside, flavoured with bold Moroccan spices and cooked with olives, prunes and preserved lemons. The chicken develops a delicious sauce as it bakes which is perfect for mopping up with bread. With only 15 minutes of active time, follow my easy steps to make it (and don’t be dismayed by the ingredients – lots of substitutions below!).

Moroccan Chicken in a large cast iron pan with a metal spoon, a yellow towel and a glass bowl with olives, on a rust tiled background

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Moroccan Spices and Ingredients

This is by no means a traditional Moroccan tagine – but it is definitely inspired by those flavours. This is my “quick” version of a Moroccan chicken dish, because chicken is always on my weekly dinner rotation, and sometimes I just want something special.

The chicken is seasoned with classic warm Moroccan spices (that are common across other authentic Moroccan dishes like loubia, or Harira), which are usually a combination of cumin, cinnamon, ginger, cloves, paprika, and some cayenne for a bit of a kick.

Aside from the warm spices, the chicken is also marinated in chopped up preserved lemons, a common ingredient used in North African cooking. Preserved lemons are lemons that have been pickled using a lot of salt and their own juices. It’s a process that takes weeks, but after preservation, they end up becoming soft, and the rind as well as the insides are used in tagines, marinades, salads, and so much more.

Their flavour profile is both lemony and salty with a bitter undertone and a fermented flavour. They add a lot of depth and brightness to the chicken, especially if left to marinate for a few hours. If you can’t get your hands on this rather specialty ingredient, simply substitute with a lot of lemon zest and some lemon juice (more details below).

three preserved lemons in a small white bowl

preserved lemons chopped on a round wooden cutting board with a large knife on a white marble surface

Finally, to truly take this chicken to the next level, I also throw in prunes and green olives. Both of these ingredients are classically Moroccan and add sweetness and depth to the final stew. The prunes soften and caramelize, and they’re delicious when you get a piece in your mouth along with the chicken. The olives, surprisingly, are amazing when cooked slightly (as proven by this delicious green olives and chicken tagine).

Ingredients and Substitutions

While this recipe does have some specialty ingredients (which I highly recommend finding at your local middle eastern shops), I have listed substitutions for everything you may not find; you’ll still love the final result.

Ingredient shot for moroccan chicken with bone in skin on chicken thighs in a mint coloured bowl, chicken stock in a glass measuring cup, prunes in a white bowl, cayenne, black pepper, cumin, paprika, cinnamon, cloves, ginger and salt in a mint plate, chopped onions in a white bowl, preserved lemons in a white bowl and garlic cloves in a white bowl on a rust tiled background

The best cut of chicken to use is bone-in, skin-on chicken thighs. Bone-in chicken will release a lot more umami flavour in the sauce, and the skin is perfect if you love a crispy exterior to the chicken. You can also substitute chicken drumsticks, but I don’t recommend using chicken breast simply because they will dry out by the time the sauce develops good flavour.

You’ll also need olive oil, yellow onions, garlic, and chicken broth. All fairly straight forward.

For the spices, you will need: cumin, paprika, cinnamon, cloves, ginger, cayenne (more or less as desired), salt and black pepper. This blend offers the best mix of warmth, zing, and spice. But feel free to skip one or two of these if you don’t have them.

Substitutions for Moroccan Ingredients:

For the Prunes: you can substitute dried apricots, pitted and chopped up dates, or raisins. You can use the same amount as prunes.
For the pitted Green Olives: you can substitute any other green olive variety or Kalamata olives. In the photo, I use grilled olives, but this is not necessary at all.
For the Preserved Lemons: I use 3 chopped up lemons in the marinade, which you can substitute with the juice and zest of 1 lemon, and use them the same way that the preserved lemons are used in the recipe.

How to Make this Dish Step by Step

The first step is to mix together the spices and chopped preserved lemons. This forms the marinade for the chicken. Lather the chicken, making sure all of it is covered, getting under the skin as well if you can.

I typically allow the chicken to marinate for at least an hour, or I will do this process the night before and leave it covered in the fridge overnight. If you are short on time, leave it for at least 30 minutes, but the longer the better.

chicken thighs with moroccan marinade on them in a mint coloured bowl on a white marble background

In a large, oven-safe skillet (I use cast iron), heat the olive oil and sear the chicken on medium heat, starting with the skin side down first. Allow each side to sear for at least 3 minutes to develop a crust and build flavour.

chicken thighs being seared in a cast iron pan on a hot plate on a white marble background

Sear the chicken in batches to avoid overcrowding the pan.

TIP: If you overcrowd your pan when searing chicken, they will not develop a charred crust and will steam instead. This affects the final flavour of the dish and texture of the chicken.

Remove and set the chicken aside on a plate.

Seared chicken on a green plate with tongs at the side on a white marble background

Next, build the base of the sauce by softening the onions for 4 to 5 minutes. Then, add the garlic as well as the additional spices and cook for a few minutes. Add the prunes and allow them to heat up and start to caramelize, about 1 to 2 minutes, stirring often.

chopped onions being sautéed in a large cast iron pan with prunes on a hot plate with a wooden spoon on a white marble background

Sautéed onions with prunes in chicken broth in a large cat iron pan

Add the chicken broth and allow the mixture to come to a rapid bubble. Nestle the chicken pieces back into the pan, then sprinkle the olives all around the chicken. Place the skillet in the preheated oven, at 400F. Bake for 35 to 40 minutes until the chicken is cooked through.

Seared chicken in broth with prunes and olives in a large cast iron pan on a hot plate on a white marble background

If the tops of the chicken pieces are not as browned, broil for a few minutes to get more colour. Also, if you like it more saucy, feel free to add 1/4 cup to 1/2 cup more water to the skillet and allow it to bubble for 10 more minutes.

Moroccan Chicken in a large cast iron pan with a metal spoon on a rust tiled background

Serving Suggestions

I serve this chicken with a side of bread, as well as a salad like my everyday salata. Sometimes, I serve it with basmati vermicelli rice, or a side of couscous. The sauce that develops makes it perfect for scooping over a grain, along with the olives and prunes.

Alternative Cooking Methods

If you don’t have a stove-top skillet that is also oven safe, you may find the initial step of searing the chicken cumbersome. Feel free to skip this and just add the chicken in at the end, before you pop it in the oven. You will just need to broil it for a bit longer. The searing does add a lot more depth of flavour though!

You can also cook this dish on the stove-top, instead of transferring it to the oven. It will work, but will require covering the chicken with a lid to allow it to cook without drying up the sauce too much. This means less crispy chicken!

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