Braised Moroccan Style Chicken

This is an easy and quick weeknight dinner which is packed with flavor. The chicken is seasoned with cinnamon, cumin, salt and pepper. It cooks quickly in a tomato based sauce with olives, apricots and raisins. I served this with a side of curry couscous and steamed green beans.

Braised Moroccan Style Chicken

A flavorful, healthy and easy chicken entree.
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Course: Dinner
Cuisine: American, Mediterranean
Keyword: chicken, olives, tomatoes, raisins, garlic, onions,Mediterranean, easy, fast, low cal, healthy
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 8
Author: HopeCooks


  • Skillet


  • 3 tablespoons olive oil
  • 8 boneless chicken thighs
  • salt + fresh black pepper to taste
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cumin
  • 2 cloves garlic peeled + chopped
  • 1 onion peeled + sliced
  • 2 cup stewed tomatoes chopped (or drained canned italian tomatoes)
  • 1 cup mixed green and black olives
  • 1 small can tomato paste
  • 1 juice of an orange freshly squeezed
  • 1 cup chicken broth
  • 1/2 cup pitted dried raisins
  • 1/2 cup dried pitted apricots
  • 1 bay leaf


  • Heat 2 tablespoons oil over medium high heat in a deep, heavy skillet. Season the chicken with salt, pepper, cinnamon & cumin on both sides. Saute the chicken, for approximately 3 – 5 minutes per side, until browned. Remove chicken from pan and set aside.
  • Add additional tablespoon of oil to pan, if needed and saute garlic and onion for 2 minutes, until translucent.
  • Add tomatoes, olives, tomato paste, orange juice, chicken stock, raisins, apricots and bay leaf to pan and cook, stirring for 2 – 3 minutes bringing to a simmer.
  • Add reserved chicken and any accumulated juices to the pan, spooning sauce over chicken.
  • Cover and braise on a low simmer for 30 minutes, until chicken is tender and cooked through.
  • Garnish with parsley and serve.
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