Name: Jamie Oliver Moroccan Chicken
Prep time: 15 min
Cook time: PT-491724H8M30S
Total time: 23 min
Yield: 4
Cuisine: Italian
Ingredients: 600–700g chicken thighs (boneless or bone-in); 1 onion, finely chopped; 3 garlic cloves, crushed; 1 carrot, sliced; 1 red pepper, chopped; 1 can (400g) chopped tomatoes; 1 cup chicken stock; 1 tsp cumin; 1 tsp ground coriander; 1 tsp smoked paprika; ½ tsp cinnamon; 1 tbsp tomato paste; 8–10 dried apricots or 2 tbsp raisins; 1 tbsp olive oil; Salt and pepper; Optional: chickpeas, preserved lemon, fresh coriander, or almonds

Jamie Oliver’s Moroccan chicken is warm, aromatic, and full of bold flavours inspired by North African cooking. With tender chicken, sweet dried fruits, fragrant spices, and a rich tomato-based sauce, this dish delivers comfort and excitement in every bite.
It serves 4 people and takes around 50–60 minutes to prepare and cook. Below is a complete guide with detailed steps, deeper flavour suggestions, and useful tips to help you make this dish perfectly at home.

Why This Recipe Is Worth Making

Packed with aromatic spices. Cumin, coriander, cinnamon, and paprika create a signature Moroccan warmth.
Naturally sweet and savoury. Dried apricots or raisins balance the spices beautifully.
Perfect one-pot meal. Easy to cook and even better the next day.
Versatile and customisable. Works with thighs, breasts, or bone-in chicken.
Wholesome and satisfying. Great with couscous, rice, or bread.

What Is Jamie Oliver’s Moroccan Chicken?

Jamie Oliver’s Moroccan chicken is a spiced chicken stew featuring aromatic spices, tomatoes, dried fruit, and vegetables.
It is known for its balance of warmth, sweetness, and richness—a classic flavour profile found in Moroccan home cooking.

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Jamie Oliver Moroccan Chicken Ingredients List

600–700g chicken thighs (boneless or bone-in)
1 onion, finely chopped
3 garlic cloves, crushed
1 carrot, sliced
1 red pepper, chopped
1 can (400g) chopped tomatoes
1 cup chicken stock
1 tsp cumin
1 tsp ground coriander
1 tsp smoked paprika
½ tsp cinnamon
1 tbsp tomato paste
8–10 dried apricots or 2 tbsp raisins
1 tbsp olive oil
Salt and pepper
Optional: chickpeas, preserved lemon, fresh coriander, or almonds

How to Prepare Jamie Oliver’s Moroccan Chicken – Simple Steps

Step 1: Brown the chicken for flavour

Heat oil in a pot, season the chicken, and brown on all sides. This creates a deep, savoury flavour. Remove and set aside.

Step 2: Cook the aromatics

Add onion, garlic, carrot, and pepper to the same pot. Sauté until soft and lightly golden.

Step 3: Add the spices

Sprinkle in cumin, coriander, paprika, and cinnamon. Let them toast for 30 seconds to release aroma and warmth.

Step 4: Pour in tomatoes and paste

Add chopped tomatoes and tomato paste, stirring well to combine. This forms a rich sauce base.

Step 5: Add chicken stock and dried fruit

Pour in stock and stir through apricots or raisins. Their sweetness balances the spices perfectly.

Step 6: Simmer until tender

Return chicken to the pot, cover, and simmer gently for 30–35 minutes until the chicken is tender and the flavours have deepened.

Step 7: Finish and serve

Stir in chickpeas or preserved lemon if using. Garnish with fresh coriander or toasted almonds and serve warm.

Common Mistakes to Avoid When Making Jamie Oliver’s Moroccan Chicken

Not browning the chicken first reduces depth. Colour equals flavour in Moroccan-style dishes.
Adding spices late prevents proper blooming. Toasting spices early unlocks aroma.
Too much liquid leads to a thin sauce. Simmer uncovered if needed to thicken.
Skipping dried fruit removes balance. The sweet notes are essential to Moroccan flavour.
Overcooking vegetables before simmering. Keep them slightly firm—they continue cooking with the chicken.

Delicious Side Dishes to Serve With Moroccan Chicken

Couscous – Light and fluffy. Soaks up the aromatic sauce perfectly.
Flatbread – Soft and warm. Ideal for scooping up bites of the stew.
Rice – Simple and comforting. Balances the spices gently.
Roasted vegetables – Colourful and hearty. Adds nutrition and texture.
Herbed yoghurt – Cooling and fresh. Complements the warm spices beautifully.

Expert Tips for Better Flavour and Texture

Use chicken thighs for juiciness. They stay tender even after long simmering.
Add preserved lemon for authenticity. Enhances the citrusy brightness.
Toast almonds before adding. Gives a nutty crunch.
Simmer. Gentle cooking melds the spices with the sauce.
Add fresh herbs at the end. Keeps the dish vibrant.

How to Add More Flavour to Jamie Oliver’s Moroccan Chicken

Add harissa for heat and smokiness. A small spoon transforms the base.
Use saffron threads. Adds true Moroccan depth.
Mix in roasted garlic. Creates a richer sauce.
Add a splash of orange juice. Lifts sweetness naturally.
Include chickpeas. Adds heartiness and protein.

How to Adjust This Recipe for Kids

Reduce spices slightly. Keep heat and strong flavours mild.
Cut the chicken into small pieces. Easier for children to eat.
Use raisins instead of apricots. Their sweetness is more familiar.
Serve with plain rice. Softens the flavour profile.
Skip preserved lemon if using. Keeps flavours gentle.

Best Way to Store Leftovers

Cool fully before storing. Prevents condensation.
Use airtight containers. Keeps flavours fresh for 3–4 days.
Freeze for 2–3 months. Moroccan chicken freezes exceptionally well.
Store the sauce and chicken together. Prevents drying out.
Stir well after reheating. Ensures flavours combine again.

Best Ways to Reheat Leftovers

Stovetop: Simmer gently until warm. Keeps chicken tender.
Microwave: Heat in short bursts. Prevents overcooking.
Add a splash of stock if thick. Restores sauce consistency.
Avoid high heat. Helps maintain moisture.
Reheat only what you need. Preserves overall freshness.

Nutritional Value (Per Serving)

Calories: ~380
Carbohydrates: 40g
Protein: 30g
Fat: 14g
Fibre: 6g

FAQs

What makes Moroccan chicken taste authentic?

The combination of warm spices—such as cumin, paprika, coriander, and cinnamon—along with dried fruits like apricots or raisins gives Moroccan chicken its signature sweet-savoury balance and deep aroma.

Can I use chicken breasts instead of thighs for Moroccan chicken?

Yes, but chicken thighs stay juicier and more tender during simmering. If using chicken breasts, cook them for a shorter time to prevent dryness.

How do I thicken the sauce for Moroccan chicken?

Simmer the dish uncovered during the last 10–15 minutes to let excess liquid evaporate. You can also mash a few apricots or stir in a spoonful of tomato paste to naturally thicken the sauce.

Can I make Moroccan chicken ahead of time?

Absolutely. Moroccan chicken tastes even better the next day as the spices develop more depth. Store it in the fridge for up to 3–4 days or freeze it for future meals

Final Words

This Jamie Oliver–style Moroccan chicken is aromatic, comforting, and full of rich, balanced flavours. With sweet dried fruits, tender chicken, and warming spices, it’s a dish that brings colour and excitement to any meal. Enjoy it with couscous, rice, or fresh bread for a wonderful dinner experience!

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