Description
This Moroccan-style chicken with sour cherries and olives is a rich, aromatic dish that combines tender, spiced chicken thighs with a flavorful blend of dried fruits, olives, and preserved lemon. Slow-simmered to perfection, this dish offers a balance of sweet and savory notes, enhanced by the warmth of ras el hanout, cinnamon, and harissa. Perfect served with fragrant couscous, it’s a delightful and comforting meal inspired by traditional North African cuisine.
Ingredients
Scale
Chicken and Spices
- 8 free-range chicken thighs, skin-on, bone-in
- 2 tbsp ras el hanout
- 3 tbsp olive oil, plus a drizzle
Vegetables and Aromatics
- 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
Liquids and Others
- 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
Instructions
- Season and Brown the Chicken: Season the chicken thighs well and toss them with the ras el hanout to coat evenly. For best flavor, you can prepare this the night before and keep it chilled. 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, working in batches if necessary to avoid overcrowding. Once browned, transfer the chicken to a plate using a slotted spoon and set aside.
- Sauté Vegetables and Aromatics: In the same pan, cook the chopped onions and carrot chunks for 8-10 minutes until soft and golden, adding a drizzle more olive oil if needed. Then add the finely chopped garlic and grated ginger and cook for an additional 2 minutes, stirring to release their aroma. Stir in the harissa paste and the finely chopped preserved lemon or lemon peel, cooking for another minute until the vegetables are well coated and slightly sticky.
- Add Spices and Tomatoes: Add the cinnamon stick and bay leaves to the pan, then pour in the canned chopped tomatoes. Bring the mixture to a simmer and cook for a few minutes until the liquid reduces to a thick paste, concentrating the flavors.
- Simmer the Chicken: Return the browned chicken and any resting juices back into the pan. Pour over the 500ml chicken stock and stir in the drained green olives and dried sour cherries. Bring everything back to a gentle simmer, then cover with a lid and cook gently for 45 minutes to 1 hour, or until the chicken is tender and fully cooked through.
- Finish and Serve: Once cooked, scatter chopped coriander over the dish for a fresh, herbal finish. Serve the Moroccan chicken hot with cooked couscous on the side to soak up the rich sauce.
Notes
- You can prepare the seasoned chicken the day before to enhance the flavor.
- Try serving with dried fruit couscous by cooking 250g couscous and stirring in 75g mixed dried fruits, lemon zest, juice, and chopped coriander for a complementary side dish.
- Leftover chicken can be shredded and combined with dried fruit, wrapped in filo pastry, brushed with beaten egg, and baked at 200C/180C fan/gas 6 for 25 minutes to make chicken pastilla.
- For a vegan version, substitute chicken with peeled butternut squash and chicken stock with vegetable stock; no need to brown the squash.
- For a lamb stew variation, use 800g diced lamb and increase simmering time by 30 minutes until tender.
- This dish can be adapted for slow cooking: cook on low for 8 hours or on high for 4 hours for all protein versions.
- Leftovers keep well chilled for up to three days or frozen for three months. Defrost overnight in the fridge before reheating.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: Moroccan
Keywords: Moroccan chicken, ras el hanout, sour cherries, green olives, harissa, preserved lemon, slow-simmered chicken, North African cuisine
