Name: Moroccan-Style Chicken with Sour Cherries and Olives Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Moroccan
Ingredients: 8 free-range chicken thighs, skin-on, bone-in; 2 tbsp ras el hanout; 3 tbsp olive oil, plus a drizzle; 2 onions, chopped; 2 carrots, cut into large chunks; 4 garlic cloves, finely chopped; Thumb-sized piece of ginger, peeled and finely grated; 1 tbsp harissa paste; ½ preserved lemon, finely chopped, or 1 strip of lemon peel; 1 cinnamon stick; 2 bay leaves; 400g can chopped tomatoes; 500ml chicken stock; 300g pitted green olives, drained; 100g dried sour cherries (or other dried fruit like cranberries, apricots, raisins, or sultanas); Chopped coriander, to garnish; Cooked couscous, to serve

Introduction

Moroccan-style chicken with sour cherries and olives is a fragrant and flavorful dish that combines tender chicken with a rich blend of spices, sweet dried fruit, and tangy preserved lemon. This comforting stew is perfect for a cozy dinner and is sure to impress with its vibrant colors and exotic taste.

A round, earthenware pot filled with five large pieces of dark brown, well-cooked chicken coated in a thick, glossy reddish-brown sauce, mixed with whole green olives and bright orange carrot chunks. Two bay leaves rest on top, adding texture, with the chicken pieces arranged closely to fill the pot. To the upper left, a white bowl holds a colorful couscous salad, showing small yellow couscous grains, dark dried fruits, and chopped green herbs. The setting includes a white marbled surface underneath with a red cloth partially visible and some cutlery to the upper right. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 free-range chicken thighs, skin-on, bone-in

2 tbsp ras el hanout

3 tbsp olive oil, plus a drizzle

2 onions, chopped

2 carrots, cut into large chunks

4 garlic cloves, finely chopped

Thumb-sized piece of ginger, peeled and finely grated

1 tbsp harissa paste

½ preserved lemon, finely chopped, or 1 strip of lemon peel

1 cinnamon stick

2 bay leaves

400g can chopped tomatoes

500ml chicken stock

300g pitted green olives, drained

100g dried sour cherries or any other dried fruit (like cranberries, apricots, raisins or sultanas)

Chopped coriander and cooked couscous, to serve

Instructions

Step 1: Season the chicken well and toss with the ras el hanout to coat evenly. You can prepare this the night before and keep it chilled for enhanced flavor.

Step 2: Heat 3 tablespoons of olive oil in a large flameproof casserole or frying pan over medium heat. Brown the chicken on all sides for 15–20 minutes, doing this in batches if necessary to avoid overcrowding. Transfer the browned chicken to a plate and set aside.

Step 3: In the same pan, cook the onions and carrots for 8–10 minutes until soft and golden, adding a little more olive oil if the pan becomes dry.

Step 4: Add the garlic and grated ginger, cooking for 2 more minutes. Stir in the harissa paste and preserved lemon, cooking for another minute until the vegetables are sticky and coated.

Step 5: Add the cinnamon stick and bay leaves to the pan, then pour in the chopped tomatoes. Bring to a simmer and cook until the liquid reduces to a thick paste.

Step 6: Return the chicken along with any resting juices to the pan. Pour over the chicken stock, stir in the olives and dried sour cherries, and bring back to a simmer.

Step 7: Cover with a lid and simmer gently for 45 minutes to 1 hour, until the chicken is cooked through and tender.

Step 8: Scatter chopped coriander over the dish and serve with cooked couscous.

Tips & Variations

For a fruity twist, try serving this dish with dried fruit couscous: cook 250g couscous in boiling stock or water, then stir in 75g of raisins, sultanas, or dried cherries along with lemon zest and chopped coriander.

Leftover chicken can be shredded and mixed with dried fruit, then wrapped in filo pastry to make pastilla triangles. Brush with beaten egg and bake at 200°C/180°C fan/gas 6 for 25 minutes until golden.

For a vegan version, swap chicken for 1 peeled and chopped butternut squash and use vegetable stock instead of chicken stock. Add the squash with the carrots; no need to brown it first.

To make a lamb stew, replace the chicken with 800g diced lamb and simmer for an additional 30 minutes or until tender.

This recipe can be prepared in a slow cooker: cook on low for 8 hours or on high for 4 hours, whether you use chicken, lamb, or vegetables.

FAQs

Can I use other types of dried fruit instead of sour cherries?

Yes, dried cranberries, apricots, raisins, or sultanas all work well and add a lovely sweetness to the dish.

Is it necessary to brown the chicken before simmering?

Browning the chicken adds depth of flavor and a nice color to the dish, but if you’re short on time, you can skip this step. The dish will still be delicious, though slightly less rich in flavor.