Braised Moroccan Style Chicken

December 25, 2012

Author Notes: Fragrant with heady spices and exotic flavor, this dish combines the spicy, sweet and salty flavors that are synonymous with northern Africa. Perfect for entertaining, as it can be prepared a day ahead. Serve it family style on a large platter, on pillows of couscous. hopecooks

Serves: 4


  • 3 tablespoons olive oil
  • 8 bone-in chicken legs and thighs
  • salt + fresh black pepper to taste
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cumin
  • 2 cloves garlic, peeled + chopped
  • 1 onion, peeled + sliced
  • 6 ripe plum tomatoes, chopped (or drained canned italian tomatoes)
  • 1 cup good quality, pitted green olives
  • 1 tablespoon tomato paste
  • 1 juice of an orange (freshly squeezed)
  • 1 cup chicken broth
  • 1/2 cup pitted dried prunes
  • 1/2 cup dried pitted apricots
  • 1 bay leaf
  • 3 tablespoons chopped parsley
In This Recipe


  1. Heat 2 tablespoons oil over medium high heat in a deep, heavy skillet. Season the chicken with salt, pepper, cinnamon & cumin on both sides. Saute the chicken, for approximately 3 – 5 minutes per side, until browned. Remove chicken from pan and set aside.
  2. Add additional tablespoon of oil to pan, if needed and saute garlic and onion for 2 minutes, until translucent.
  3. Add tomatoes, olives, tomato paste, orange juice, chicken stock, prunes, apricots and bay leaf to pan and cook, stirring for 2 – 3 minutes bringing to a simmer.
  4. Add reserved chicken and any accumulated juices to the pan, spooning sauce over chicken.
  5. Cover and braise on a low simmer for 30 minutes, until chicken is tender and cooked through.
  6. Garnish with parsley and serve. (May be made a day ahead and reheated)

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