Spice Cabinet Moroccan Chicken

by Dorothy Reinhold on January 3, 2017

Print This Post Print This Post Briny olives, tangy lemon, sweet currants and succulent chicken are dressed in 9 spices for Spice Cabinet Moroccan Chicken.

I tried this recipe for Moroccan Chicken the other night, and it was so good, and so loved by all at the table, I had to share it right away.

It has nine different spices in it, so your spice cabinet will get a workout. You know how you buy a spice for a certain recipe, and then it can languish in the cabinet, unnoticed, for a good long while? This takes care of shining a light on the spices that need attention.

There is no one predominant flavor here, but rather a mingling of many — the briny olives, the tangy lemon, the succulent chicken, the sweet pop from the currants. It’s a Moroccan Chicken flavor mosaic!

easy-spice-cabinet-moroccan-chicken-on-shockinglydelicious-comI made it in the oven, but you could also make it in the slow cooker if you like. It’s versatile. (And I ate the leftovers for breakfast, but that might just be me.)

Put this on your menu tonight.

Spice Cabinet Moroccan Chicken

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: Serves 6

Briny olives, tangy lemon, sweet currants and succulent chicken are dressed in 9 spices for Spice Cabinet Moroccan Chicken.


  • 1 tablespoon olive oil
  • 1 big onion (yellow, white or red), peeled, cut in half vertically and sliced
  • 1 teaspoon paprika
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon crushed fennel seeds
  • 1/8 teaspoon nutmeg
  • 2-2 1/2 pounds boneless, skinless chicken thighs
  • 1/4 teaspoon kosher salt
  • 3 fat cloves garlic, minced or pressed (about 1 tablespoon)
  • 1 (12-ounce) jar pitted green olives (can be with pimentos or not)
  • 1/2 cup currants or raisins (can be brown or golden)
  • 1 fresh lemon, thinly sliced (I used seedless lemon from Melissa's Produce)
  • Garnish: Chopped green onions, or chopped fresh cilantro or parsley


  1. Heat oven to 425F degrees. Add olive oil to a large baking dish (9x13, 10x12; something like that) and brush it to cover the bottom and slightly up the sides. Lay onion slices in prepared baking dish.
  2. Make spice mix: In a small bowl, measure all spices (paprika, ginger, cumin, coriander, turmeric, cinnamon, allspice, fennel, nutmeg) and stir to mix.
  3. Prepare chicken: Using a knife or kitchen shears, trim the largest globules of fat off the chicken thighs. You don't have to be fastidious about it, just get the most obvious ones. As you lay each piece of chicken into the dish, sprinkle it lightly with kosher salt, and generously on both sides with the spice mix. You should use all the spice mix; if you haven't by the time you lay all chicken pieces in the dish, sprinkle the rest over top.
  4. Sprinkle on the garlic, the olives and currants. Lay lemon slices over top. Bake for about 40-45 minutes, until chicken is tender (poke it with a fork to see). The chicken will release some juices, and the lemons will char slightly.
  5. Serve over wilted greens, or over cooked rice or another grain like cous cous. As you are eating it, you may cut the lemon slices up and eat them skin and all, or push them to the side. They are tangy and a bit bitter, and I like the interplay of flavors, but everyone might not, so instruct them to eat it if they like it or not if they don't; no harm, no foul.
  6. Serves 6.


Recipe source: Adapted from Slow Cooker Moroccan Chicken by Elise Bauer

Slow cooking: If you don't want to bake this, you may also throw it all in the slow cooker for about 5-6 hours on low. Either way, you'll be happy with dinner!

All those spices: Don't fret if you don't have one of the less popular spices, like ground coriander or fennel seeds. Just omit and carry on with your life. HOWEVER, if you don't have cumin, turmeric, paprika, cinnamon or ginger, go and get them, or don't come crying to me if this doesn't taste as awesome as you think it should. 🙂 (Did I totally sound like my mom there..."don't come crying to me"...?

Speaking of turmeric: It is aggressively dark yellow, so if you spill it, it will likely stain the counter or your clothing. So just work slowly with turmeric and all will be well.


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{ 23 comments… read them below or add one }

Amanda March 19, 2018 at 7:33 pm

These spices are so amazing!!


Jacque Hastert March 19, 2018 at 6:47 pm

Adding this to my menu soon. I am loving all these flavors.


Katerina @ diethood .com March 19, 2018 at 1:14 pm

mmm..this looks and sounds SO delicious!! Can’t wait to try it!


Lauren @ Sew You Think You Can Cook January 15, 2017 at 10:19 pm

Ha, love the recipe title! I was about to say, “I have all of those spices!” but I’m missing the fennel seed. Looks absolutely comforting and flavorful.


Constance Smith January 9, 2017 at 6:31 am

What a gorgeous dish – all those spices and the olives!!!


Cricket Plunkett January 9, 2017 at 5:30 am

I love all the spices in this dish, sounds incredible!


Megan @ MegUnprocessed January 6, 2017 at 3:37 pm

Those seasonings sound good!


Dan January 6, 2017 at 12:37 pm

I love the olives in here – we put them in our martinis but hardly ever cook with them:)


Dorothy Reinhold January 7, 2017 at 2:12 pm

Olives rock in so many ways besides martinis!


Krista January 5, 2017 at 11:15 am

I love all the olives! i cannot wait to try this out! Looks yummy!


Michelle | A Latte Food January 5, 2017 at 10:53 am

Wow, this sounds amazing! Even though it takes 9 spices, I do have them all in my pantry! Can’t wait to try!


Dorothy Reinhold January 7, 2017 at 2:15 pm

Many cooks (like you and me) will have them all, I think! Once you are bitten by the cooking bug, you acquire a full spice cabinet pretty quickly, right? Go for it!


carrie @ frugal foodie mama January 5, 2017 at 6:03 am

Loving all those olives in this! 🙂 I bet my family would love this.


Anna @ Crunchy Creamy Sweet January 4, 2017 at 8:33 pm

The flavors in this dish sound incredible! Definitely trying it soon!


Lane & Holly @ With Two Spoons January 4, 2017 at 8:32 pm

This sounds amazing! Those flavors…swoon!


Lauren Kelly Nutrition January 4, 2017 at 5:38 pm

I love everything about this recipe!


Angie | Big Bear's Wife January 4, 2017 at 4:28 pm

All of the spices in this sound amazing! Moroccan Chicken would be right up my alley!


Kristen Chidsey January 4, 2017 at 3:58 pm

These 9 spices sound like the perfect blend. Can’t wait to try this.


Lora @savoringitaly January 4, 2017 at 2:19 pm

I love the tangy lemon, succulent chicken the sweet currants all together…what a great dinner idea!


Dorothy Reinhold January 4, 2017 at 3:24 pm

You have it exactly right!


Des @ Life's Ambrosia January 4, 2017 at 12:40 pm

So much goodness in this chicken! I am loving hte combo of all those spices!


The Food Hunter January 4, 2017 at 10:36 am

I cant wait to try this it looks so yummy


Dorothy Reinhold January 4, 2017 at 3:23 pm

Theresa/Food Hunter,
RACE to the kitchen! It’s that good.


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