Moroccan Chicken - Olive Branch Oil & Spice

Moroccan Chicken with Lemon Couscous

Jun 22, 2024

This Moroccan inspired chicken is incredibly flavorful - spice rubbed chicken braised with lemon, olives, and dried fruit and served over fluffy couscous with lemon and almond.


  • 1 whole chicken, cut into 8 pieces (or 8 bone-in thighs)
  • 3 tablespoons Ras el Hanout 
  • 1 onion, sliced thin
  • 3 cloves garlic, minced
  • 1 lemon, sliced
  • 1/4 cup Koroneiki olive oil (or any varietal)
  • 1 cup pitted green olives
  • 1/2 cup golden raisins
  • 1/4 cup cilantro, chopped
  • 3 tablespoons tomato paste
  • 2 cups chicken stock


  • 1 cup couscous
  • 1 cup water
  • 1 teaspoon salt
  • 1 lemon, zested
  • 1/4 cup slivered almonds


  1. Rub the Ras el Hanout all over the chicken and marinade for at least 1 hour, or up to overnight.
  2. Heat olive oil in a large dutch oven over medium heat. Add the chicken and sear on each side. Remove the chicken and set aside.
  3. Add the onion, garlic and tomato paste and cook for 2 minutes. Add the chicken stock, cilantro, olives and raisins. Bring to a simmer, then lower the heat to medium low. Add the chicken back to the pot and place lemon slices over. Cover and cook for 30-45 minutes until cooked through (internal temp of 165 degrees).
  4. Make the couscous about 15 minutes before the chicken is done cooking.  Bring the water to a boil, then remove from the heat and add the couscous, salt and lemon.  Cover for 5 minutes until the water is absorbed. Fluff with a fork and add the almonds.
  5. To serve, place the couscous on a platter and top with the chicken and sauce. 

Serves 4-6

Takes 1 hour

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