Delia Smith Moroccan Chicken

There’s something deeply grounding about the scent of warm spices wafting through the kitchen. The kind of smell that makes you exhale slowly, like you’ve just walked into a family kitchen on a rainy evening. Delia Smith’s Moroccan Chicken is that sort of dish. Earthy. Tender. Slightly sweet, with a bit of edge. It’s not trying to be fancy — just honest food, built on layers of spice, fruit, and patience.

This Moroccan-inspired chicken dish brings together ras el hanout, cinnamon, ginger, and paprika, all slowly simmered with chicken, olives, lemon, and dried fruits. It’s the kind of recipe you pull out on a Sunday and let it work its slow, golden magic.

Ingredients List

For the Spice Rub:

• 1½ tbsp ras el hanout — essential. Deep, aromatic, layered spice blend.
• 1½ tsp ground cinnamon
• 1 tsp sweet paprika — swap for smoked if you want more intensity.
• 1 tsp ground ginger
• ½ to 1 tsp black pepper — depends how bold you’re feeling.

For the Chicken:

• 3½ lb (about 1.6 kg) bone-in chicken pieces — thighs and drumsticks work best.
• Kosher salt — just a light sprinkle on both sides.
• 2 tbsp extra virgin olive oil — good quality if you can.
• 1 medium yellow onion, chopped
• 4 garlic cloves, minced
• 28g fresh cilantro, chopped
• 1 lemon, thinly sliced — or preserved lemon, chopped small
• ¾ cup green olives, pitted
• ¼ cup raisins
• ¼ cup chopped dried apricots
• 3 tbsp tomato paste
• 1½ cups low-sodium chicken broth
• Toasted slivered almonds, optional — but delightful for texture

How to Make It (Instructions)

1. Mix your rub. In a bowl, stir together ras el hanout, cinnamon, paprika, ginger, and black pepper.
2. Season the chicken. Lightly salt each piece. Rub the spice mix all over — under the skin too if you’ve left it on. Let it sit out for 40–45 minutes (or refrigerate for up to a day).
3. Brown the chicken. Heat olive oil in a wide, deep pan. Brown chicken pieces skin-side down for 5 minutes, then flip and brown for another 3.
4. Add aromatics. Turn the heat to medium-low. Add onions, garlic, and cilantro. Let them soften under a lid for about 3 minutes.
5. Stir in the flavour bombs. Add lemon slices, olives, raisins, and apricots. It’ll smell incredible already.
6. Make the sauce. Mix tomato paste and chicken broth in a small bowl. Pour it over the chicken.
7. Simmer slowly. Bring everything to a gentle simmer, cover, and cook for 30–45 minutes. The chicken should be fall-apart tender.
8. Finish strong. Sprinkle over more fresh cilantro and slivered almonds if using. Serve over couscous.

Note: I once forgot the olives entirely — it was still good, but a bit flat. That sharp brininess matters more than you’d think.

Common Mistakes

Why is my chicken dry?
You’ve likely overcooked it. Use a thermometer — 165°F is your sweet spot.

Can I skip the preserved lemon or olives?
You can, but they add the necessary salty-tangy contrast. Without them, it leans too sweet.

Why is the sauce too thin or too thick?
Adjust broth to suit. If too watery, simmer uncovered for a few minutes at the end.

I didn’t marinate — is it ruined?
Not ruined! Just less punchy. Even 30 minutes helps, though. Overnight is golden.

I used smoked paprika and it tasted odd — why?
Smoked adds a whole new layer. It’s not wrong, but it overpowers the subtler spices. Go sweet unless you’re aiming for that.

Storage and Reheating Tips

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze in portions (sauce and all) for up to 3 months. Thaw overnight in the fridge.
• Reheat:
  • Microwave: Covered, 2–3 mins per portion.
  • Stovetop: Gently simmer with a splash of broth or water.
  • Oven: 180°C for 20 minutes in a covered dish.

The dried fruits may get even softer on reheat — delicious, honestly.

What to Serve With It

• Couscous — classic and quick. It soaks up all that lovely sauce.
• Flatbread — warm and pillowy, to mop up the juices.
• Mint tea or dry white wine — a refreshing contrast to the richness.

FAQ Section

Can I make this dish gluten-free?
Yes — just skip couscous or use gluten-free grain alternatives like rice or quinoa.

Is this spicy?
Not really — it’s more warming than hot. You can add chili flakes if you like it fiery.

Can I use boneless chicken?
Yes, but it’ll cook faster and might dry out. Bone-in gives better flavour and moisture.

What’s ras el hanout made of?
It varies, but usually includes cumin, coriander, cinnamon, nutmeg, cardamom, and more. It’s the soul of the dish — don’t skip it.

Try More Recipes:

• Delia Smith Normandy Pork
• Delia Smith All In One Chocolate Cake
• Delia Smith Apple Cake
• Delia Smith Fruit Salad