Moroccan Chicken

Moroccan Chicken



Moroccan Chicken

Moroccan Chicken

Mike Nadelman
Fried chicken in a rich spice-infused sauce with tomato and dried apricots. Serve over couscous for an authentic eating experience.
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Total Time 1 minute
Course Main Entree
Cuisine Chicken, Moroccan
Servings 4 Servings


  • 6 chicken thighs with skin and bone-in pat dry
  • 1/4 cup Oil for frying

Dry spice rub, ( Ras el hanout ) mix together :

Extra spices for the gravy :

Sauce body:

  • 2 cups crushed tomatoes or tomato juice or sauce
  • 2 big red onions sliced
  • 2 large cloves garlic chopped
  • 8 dried apricots blanched and bloomed in boiling water (or apricot preserves)
  • Italian parsley or cilantro for garnishing optional


  • Coat the chicken thighs with the dry spice rub.
  • Leave in the fridge overnight to marinate.
  • Before cooking, take the chicken out of the fridge to come to room temperature.
  • Heat oil in pan and shallow fry the chicken until golden brown (need not be cooked through as we will be simmering it in sauce).
  • Remove fried chicken and set aside.
  • In the same oil, fry the sliced onions.
  • When onions are browned at the edges, add chopped garlic.
  • When onions are wilted and browned, add the crushed tomatoes and bring to a boil.
  • Return the fried chicken to the pan (including pan juices), add apricots and simmer on low heat for about 30 minutes until chicken is tender and the gravy is thick.
  • Adjust for seasoning and serve over couscous or rice.
  • Garnish with chopped Italian parsley or cilantro


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