Moroccan-style chicken is one of the finest expressions of Maghreb cuisine. This recipe stands out for its use of Ras El Hanout, a complex spice blend whose name means “the best of the shop.” It is a dish that balances the freshness of herbs, the depth of turmeric and the unmistakable touch of preserved lemon.
At Aromata, we are going to show you how to prepare this chicken with Ras El Hanout step by step, achieving tender meat and a sauce full of exotic nuances that will transport you straight to the souks of Marrakech.
Ingredients for Moroccan Chicken
For this aromatic and traditional recipe, serving approximately 3 to 4 people, you will need:
- The meat: 6 chicken thighs and drumsticks, with the skin on for extra juiciness.
- Aromata spices: 2 tablespoons of Ras El Hanout, 1 tablespoon of ground turmeric, 1 stick of Ceylon cinnamon, salt flakes and freshly ground allspice.
- Herbs and aromatics: 1/4 cup of fresh mint, 1/4 cup of fresh coriander and 5 garlic cloves.
- The traditional touch: 1 preserved lemon, or fresh lemon peel, plus pitted green and black olives.
- Cooking base: 2 onions cut into thin strips, 1 cup of chicken stock, lemon juice, olive oil and 1 tablespoon of butter.
- Optional: A pinch of saffron threads for a more intense colour and aroma.
Our Aromata Ras El Hanout is the soul of this dish: a balanced blend that brings warmth and aromatic complexity, defining authentic Moroccan cuisine.
Step-by-Step Preparation
Follow these instructions to achieve the perfect harmony of flavours:
- The marinade paste: In a blender or food processor, combine the mint, coriander, garlic, 2 tablespoons of oil, Ras El Hanout, salt, turmeric and saffron. Blend until you obtain a paste. Coat the chicken with this mixture and leave it to marinate in the refrigerator for 3 to 4 hours.
- Searing and onions: Preheat the oven to 200°C. In an ovenproof frying pan, brown the chicken for 4 minutes on each side. Remove the chicken and, using the same cooking fat, cook the onions over a low heat for around 10 minutes until golden. Add the cinnamon stick.
- Preparing the lemon and olives: Cut the peel of the preserved lemon into strips and discard the pulp. Place the chicken on top of the bed of onions, then add the lemon, olives, stock and lemon juice. Bring to the boil.
- Final baking: Cover the pan and transfer it to the oven. Bake for 30 to 45 minutes, until the chicken is fully cooked.
- The sauce: Remove the chicken and reduce the sauce over the heat if necessary. Stir in the butter to add shine and richness. Adjust the seasoning with salt and allspice.
Tips for a Chef-Style Chicken Dish
- Preserved lemons: If you cannot find them, you can use ordinary lemon peel, but preserved lemon adds a salty, fermented nuance that is the signature of this dish.
- Serving suggestion: Serve it over a bed of couscous hydrated with a little of the chicken stock for a complete experience.
- Allspice: Do not replace it with ordinary black pepper. Its clove and nutmeg notes are essential for rounding out the Ras El Hanout.
This Moroccan-style chicken proves that the right spices can transform simple ingredients into a festive feast. Discover our signature blends and travel through flavour!
Discover Our Ras El Hanout
Our blend brings together the finest spices in the world to offer you an authentic, balanced Ras El Hanout filled with the magic of North Africa.
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