Moroccan chicken

Nothing is quite the same as the discovery of new and exciting recipes; it has always represented the revelation of a cultural heritage near or far, and in no time you’ll be making dishes evoking unique emotions and sensations to share with your guests at a convivial gathering. With today's recipe, which leads us to explore the southern shores of the Mediterranean Sea, we chose to visit one of the countries where spices are the masters, namely, Morocco. Our dish is none other than Moroccan chicken, an explosion of exotic aromas and flavours like no other. Are you ready to be inspired by our recipe, which will take you on a journey away from home, and produce on your dining table all the fantasy of a land where the food is filled with Arab flavours and aromas?


  • chicken 1 whole chicken, jointed
  • onions 1 and a half onions
  • plum 3 plums
  • almonds
  • black olives
  • lemon 1 citron confit (salted lemon)
  • clementine 1 salted mandarin
  • salt
  • cumin
  • sugar
90 minutes Total time
60 minutes Active time
Serves 3 persons
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Salt the chicken and let it stand for 30 mins. Meanwhile, cut the onion into thick slices and dice the plums, lemons and mandarins. In a large, deep pan, heat the oil and fry the chicken for a few minutes. Then add the lemon, mandarin, some almonds, some of the plums, the olives and half the chopped onion. Add a ladleful of liquid from the lemons in salt, a dash of cumin and sugar. Stir well and let it simmer for 1 hour, stirring occasionally. In a frying pan sauté the remaining onion with a few almonds and the remaining plums. Add a pinch of sugar and salt, and then soften with a little water. Once the chicken is ready, serve on a bed of couscous and pour over the sauce made separately in the frying pan.

Depending on what type of olives you prefer, you can use either black or green ones.
This wonderful Moroccan chicken is in the best culinary traditions of this country of the southern Mediterranean shores, with an unmistakable touch of spice.

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