Delia Smith Moroccan Chicken Recipe

This Delia Smith Moroccan Chicken is a beautifully fragrant dish filled with warm spices, tender chicken, and a rich, savoury sauce. The flavours are gently spiced with cumin, cinnamon, and paprika, giving the dish a comforting depth without being overpowering. The chicken becomes meltingly tender as it cooks, while the sauce thickens into a delicious coating. It is a straightforward recipe that feels special enough for guests and takes about 1 hour from start to finish.

Ingredients

For the Moroccan Chicken

• 6 chicken thighs, bone-in and skin-on
• 2 tbsp olive oil
• 1 large onion, finely sliced
• 2 garlic cloves, crushed
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• ½ tsp ground cinnamon
• ½ tsp turmeric
• 400g chopped tomatoes (1 tin)
• 150ml chicken stock
• 1 tbsp tomato purée
• 1 tbsp honey
• 50g dried apricots, chopped
• 40g green olives, pitted
• Salt and freshly ground black pepper

For Garnish and Serving

• 2 tbsp fresh coriander, chopped
• Zest of 1 lemon
• Cooked couscous or rice

How to Make Delia Smith Moroccan Chicken Recipe

• Prepare the oven: Preheat the oven to 190°C or 170°C fan. Place a shelf in the middle so the dish cooks evenly and the chicken browns gently.
• Brown the chicken: Heat the olive oil in a large ovenproof casserole. Season the chicken thighs with salt and pepper, then cook them skin side down for about 5 minutes until golden. Turn and cook for another 3 minutes, then remove and set aside.
• Cook the onions and garlic: In the same pan, add the sliced onion and cook for about 5 minutes until soft. Stir in the crushed garlic and cook for another minute.
• Add the spices: Sprinkle in the cumin, coriander, paprika, cinnamon and turmeric. Stir well and cook for 30 seconds so the spices release their aroma.
• Build the sauce: Add the chopped tomatoes, chicken stock, tomato purée and honey. Stir until everything is combined and bring to a gentle simmer.
• Return the chicken: Place the browned chicken thighs back into the casserole, skin side up. Scatter in the chopped apricots and olives.
• Bake the dish: Cover with a lid and transfer to the oven. Cook for about 35 minutes until the chicken is fully cooked and tender.
• Finish and garnish: Remove from the oven and sprinkle with fresh coriander and lemon zest before serving.

Tips for the Best Moroccan Chicken

How do I keep the chicken tender?

Using bone-in chicken thighs helps keep the meat juicy during cooking. Avoid overcooking and ensure the dish is covered while baking so the sauce retains moisture.

Can I make the flavour richer?

Let the spices cook briefly in the oil before adding liquids. This releases their natural oils and deepens the flavour.

What if my sauce is too thin?

Remove the lid for the last 10 minutes of cooking to allow the sauce to reduce slightly.

Can I add vegetables?

Yes, carrots, chickpeas or diced sweet potatoes work very well and absorb the Moroccan spices beautifully.

Serving Suggestions

• Serve with fluffy couscous to soak up the sauce
• Pair with warm flatbread
• Add a simple cucumber and yoghurt salad
• Garnish with toasted almonds for extra texture

Storage

Room Temperature

The dish can sit at room temperature for up to 2 hours before it should be refrigerated.

Refrigerator

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the oven until hot.

Freezing

Moroccan chicken freezes well. Cool completely, transfer to a freezer container and freeze for up to 3 months. Defrost overnight in the fridge before reheating.

Nutrition

• Calories: 390 kcal
• Carbohydrates: 18g
• Protein: 32g
• Fat: 20g
• Saturated Fat: 5g
• Sodium: 520mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Delia Smith Moroccan Chicken Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: Moroccan, BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Fragrant Moroccan-style chicken cooked with warm spices, tomatoes, apricots and olives. A comforting one-pan dish full of rich flavour.

Ingredients

• 6 chicken thighs, bone-in

• 2 tbsp olive oil

• 1 large onion, sliced

• 2 garlic cloves, crushed

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp paprika

• 1/2 tsp ground cinnamon

• 1/2 tsp turmeric

• 400g chopped tomatoes

• 150ml chicken stock

• 1 tbsp tomato puree

• 1 tbsp honey

• 50g dried apricots, chopped

• 40g green olives

Directions

• Preheat the oven to 190°C (170°C fan).
• Heat olive oil in a casserole and brown the chicken thighs on both sides.
• Remove chicken and cook onion until soft, then add garlic.
• Stir in cumin, coriander, paprika, cinnamon and turmeric.
• Add tomatoes, stock, tomato puree and honey.
• Return chicken to the casserole and add apricots and olives.
• Cover and bake for about 35 minutes until chicken is tender.
• Garnish with coriander and lemon zest before serving.

Notes

• Brown the chicken well for deeper flavour.
• This dish tastes even better the next day.
• Serve with couscous, rice or flatbread.