Delia-Inspired Moroccan Chicken with Apricots and Green Olives
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Introduction
This Moroccan-Style Chicken, inspired by the legendary Delia Smith, is a true flavor adventure. Rich with North African spices like ras el hanout, cinnamon, and ginger, this dish balances savory chicken with sweet dried fruits and tangy lemon slices. It’s a cozy, fragrant, one-pot dinner that’s perfect for a family feast or entertaining with a twist.
Why I Love This Recipe
This recipe hits that rare culinary sweet spot where comfort meets complexity. You get juicy, tender chicken infused with bold spices, soft bites of apricot and raisin, bursts of briny olive, and the unexpected citrus pop from lemon slices or preserved lemon. It’s warming, satisfying, and even better when paired with fluffy couscous or warm flatbread.
Plus, the aromas while it simmers are enough to make your kitchen feel like a spice market.
Ingredients (UK & US Measurements)
Spice Mix:
- 1½ tbsp ras el hanout
- 1½ tsp ground cinnamon
- 1 tsp sweet paprika
- 1 tsp ground ginger
- ½ to 1 tsp black pepper
For the Chicken:
- 1.5 kg / 3½ lb bone-in chicken pieces (thighs or drumsticks)
- Kosher salt, to taste
- 2 tbsp extra virgin olive oil
Aromatics & Add-Ins:
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 28g fresh cilantro, chopped
- 1 lemon, thinly sliced (or 1 preserved lemon, chopped)
- ¾ cup pitted green olives
- ¼ cup raisins
- ¼ cup chopped dried apricots
Sauce:
- 3 tbsp tomato paste
- 360ml / 1½ cups low-sodium chicken broth
Optional Garnish:
- Toasted slivered almonds
Step-by-Step Instructions
1. Spice and Marinate the Chicken
- In a bowl, mix ras el hanout, cinnamon, paprika, ginger, and black pepper.
- Season chicken generously with kosher salt and rub with spice mix.
- Let sit for 45 minutes, or refrigerate overnight for deeper flavor.
2. Brown the Chicken
- Heat olive oil in a large deep pan or Dutch oven.
- Sear chicken on all sides for about 5 minutes per side, until golden.
- Remove chicken and set aside.
3. Build the Flavor Base
- Reduce heat and add onion, garlic, and cilantro to the pan.
- Cover and cook for 3 minutes, stirring occasionally.
4. Add Flavor Boosters
- Stir in lemon slices (or preserved lemon), olives, raisins, and apricots.
5. Create the Sauce
- In a separate bowl, mix tomato paste and chicken broth until smooth.
- Pour into the pan and stir well to coat the ingredients.
6. Simmer to Perfection
- Return chicken to the pan.
- Simmer uncovered for 5 minutes.
- Cover and cook on medium-low heat for 30–45 minutes, until chicken is tender and flavors meld beautifully.
7. Finish and Serve
- Garnish with toasted slivered almonds (if using).
- Serve hot with couscous, basmati rice, or warm bread.
Tips for Success
- Preserved lemon adds authenticity, but fresh lemon slices bring a nice modern twist.
- Don’t rush the simmer—low and slow brings out the depth of the spices.
- Ras el hanout can be found in most international markets or made at home.
Serving Suggestions and Pairings
Pair your Moroccan chicken with flavors and textures that enhance its spice and sweetness:
- Appetizer: Kick off the meal with baked brie for a creamy contrast.
- Side dish: Couscous with toasted pine nuts or a cucumber yogurt salad.
- Drink: Mint tea or a cold blueberry lemonade is refreshing alongside the spice.
- Dessert: End with easy coconut macaroons or go bold with cookie dough brownie bombs.
Storage and Leftovers
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Reheat gently on the stove over low heat, adding a splash of broth if needed.
- Freezer-friendly: Freeze in a sealed container for up to 2 months.
More Recipes You’ll Love
- Chicken Enchiladas – hearty and family-friendly.
- Instant Pot Lasagna – layers of flavor, fast.
- Beer Cheese Dip – perfect for sharing.
Final Thoughts
This Moroccan-Style Chicken, inspired by Delia Smith’s classic take, is a deeply satisfying, flavor-layered dish you’ll come back to again and again. The spice blend, sweet fruits, olives, and bright lemon all work together to create a rich, balanced meal that’s just as good for a dinner party as it is for a cozy night in.
💬 Cooked it? Share your version and tag us on social—we’d love to see your Moroccan masterpiece!
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Delia-Inspired Moroccan Chicken with Apricots and Green Olives
, inspired by the legendary Delia Smith, is a true flavor adventure. Rich with North African spices like
Prep: min | Cook: min | Total: min
Servings:
Ingredients
- Spice Mix:
- 1½ tbsp ras el hanout
- 1½ tsp ground cinnamon
- 1 tsp sweet paprika
- 1 tsp ground ginger
- ½ to 1 tsp black pepper
- For the Chicken:
- 1.5 kg / 3½ lb bone-in chicken pieces (thighs or drumsticks)
- Kosher salt, to taste
- 2 tbsp extra virgin olive oil
- Aromatics & Add-Ins:
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 28g fresh cilantro, chopped
- 1 lemon, thinly sliced (or 1 preserved lemon, chopped)
- ¾ cup pitted green olives
- ¼ cup raisins
- ¼ cup chopped dried apricots
- Sauce:
- 3 tbsp tomato paste
- 360ml / 1½ cups low-sodium chicken broth
- Optional Garnish:
- Toasted slivered almonds
Instructions
- Spice and Marinate the Chicken: In a bowl, mix ras el hanout, cinnamon, paprika, ginger, and black pepper.
- Season chicken generously with kosher salt and rub with spice mix.
- Let sit for 45 minutes, or refrigerate overnight for deeper flavor.
- Brown the Chicken: Heat olive oil in a large deep pan or Dutch oven.
- Sear chicken on all sides for about 5 minutes per side, until golden.
- Remove chicken and set aside.
- Build the Flavor Base: Reduce heat and add onion, garlic, and cilantro to the pan.
- Cover and cook for 3 minutes, stirring occasionally.
- Add Flavor Boosters: Stir in lemon slices (or preserved lemon), olives, raisins, and apricots.
- Create the Sauce: In a separate bowl, mix tomato paste and chicken broth until smooth.
- Pour into the pan and stir well to coat the ingredients.
- Simmer to Perfection: Return chicken to the pan.
- Simmer uncovered for 5 minutes.
- Cover and cook on medium-low heat for 30–45 minutes, until chicken is tender and flavors meld beautifully.
- Finish and Serve: Garnish with toasted slivered almonds (if using).
- Serve hot with couscous, basmati rice, or warm bread.
Nutrition
- Calories:
- Fat:
- Carbs:
- Protein:
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