Name: Moroccan Style Chicken With Prunes Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Moroccan
Ingredients: 2 pounds chicken thighs (bone in and skin on); 2 teaspoons turmeric; 1 teaspoon ground ginger; ½ teaspoon black pepper; 1 teaspoon Ras el Hanout; Sea salt, to taste; 2 onions (thinly sliced); 4 garlic cloves (peeled and minced); 1 tablespoon unsalted butter; 1 tablespoon olive oil; 1½ cups chicken stock; 2 cinnamon sticks (for cooking); 2 bay leaves; 1 teaspoon cinnamon powder; Zest of 1 lemon; 18 prunes (pitted); 2 tablespoons sugar; 1 cup couscous; 1 cup water; 2 tablespoons lemon juice; 1 tablespoon unsalted butter; 1 tablespoon raisins; 4 prunes (chopped); ¼ cup almond slivers (toasted); 2 tablespoons cilantro (finely chopped)

Jump to Recipe

Picture this: the warm, exotic aroma of spices gently simmering fills your kitchen, mingling with the sweet scent of prunes and caramelized onions. As you lift the lid of your pot, a vibrant Moroccan masterpiece reveals itself—golden chicken thighs nestled in a luscious sauce dotted with jewel-like prunes, all waiting to be savored. This Moroccan Style Chicken With Prunes Recipe is not just a meal; it’s a fragrant journey to sunny spice markets and cozy family dinners, effortless to prepare yet impressively rich in flavor.

Why You’ll Love This Moroccan Style Chicken With Prunes Recipe

Ready in 50 minutes: Cozy, flavorful, and surprisingly quick, perfect for a dinner that feels special without hours in the kitchen.
Uses simple ingredients: Pantry-friendly spices and accessible fresh ingredients blend beautifully to create authentic Moroccan magic.
Perfect for beginners: Straightforward steps guide you while building your confidence with bold, aromatic flavors.
Impressive presentation: Jewel-toned prunes and toasted almonds turn this dish into a feast for the eyes as well as the palate.
Customizable: Easily swap spices or add your favorite nuts and dried fruits to tailor the dish to your tastes.

Why This Moroccan Style Chicken With Prunes Recipe Works

This recipe shines thanks to a few authentic Moroccan kitchen secrets. First, marinating the chicken in turmeric, ginger, and Ras el Hanout infuses every bite with layers of spicy warmth. Slow-cooking the chicken with prunes softens the fruit until meltingly tender, releasing sweetness that balances the spices perfectly. Additionally, caramelizing the onions in butter and olive oil boosts the depth of flavor, making the sauce irresistibly rich. Together, these techniques build a harmonious, soul-warming dish that invites stories around the dinner table.

Large white serving dish filled with a whole Moroccan-style slow-cooked lamb tagine topped with caramelized onions, slivered almonds, and fresh herbs, accompanied by a generous mound of fluffy couscous studded with raisins, all bathed in rich golden saffron-infused sauce, presented as a complete traditional meal, photographed from a 3/4 angle on a white marble countertop with natural lighting, professional food styling photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients are easy to find yet essential for creating the signature taste of this Moroccan Style Chicken With Prunes Recipe.

Chicken thighs: Bone-in, skin-on pieces for maximum flavor and moisture.
Onions: Thinly sliced to add sweetness and body.
Garlic cloves: Minced to infuse the sauce with aromatic goodness.
Unsalted butter: For richness and silky texture.
Turmeric and ground ginger: These warm spices evoke Moroccan flair.
Olive oil: Adds a fruity undertone and helps brown ingredients.
Sea salt and black pepper: Simple seasoning to enhance all flavors.
Cinnamon sticks & powder: Adds sweet, woody depth that’s so Moroccan.
Bay leaves: Earthy fragrance that rounds out the spiced profile.
Chicken stock: A flavorful base to bring everything together.
Ras el Hanout: The star Moroccan spice mix for authentic taste.
Lemon zest and juice: Brightens the dish with fresh citrus notes.
Prunes: Sweet, tender fruits that are essential for the dish’s character.
Sugar: Balances the tartness and spices perfectly.
Couscous: The ideal pillowy grain for soaking up the sauce.
Raisins and almond slivers: Adds texture and a burst of sweetness and crunch.
Cilantro: Fresh herbaceous finish to lighten the dish.

Ingredient Substitutions & Tips

Chicken thighs: Boneless thighs work too but may cook faster; skin adds extra flavor but can be removed after cooking for a leaner dish.
Prunes: Dried apricots or dates can substitute, offering a different but delightful sweetness.
Ras el Hanout: If unavailable, mix equal parts ground cumin, coriander, cinnamon, and paprika for a homemade blend.
Couscous: Quinoa or bulgur wheat also pair beautifully if you want to change up the texture.

👨‍🍳 Pro Tips for Perfect Results

Toast your almonds: This unlocks their nuttiness and adds a lovely crunch to contrast the tender chicken.
Marinate the chicken: Even 15 minutes lets the spices dance deeper into the meat for more flavor.
Caramelize the onions gently: Slow cooking them until soft builds the base’s sweetness without bitterness.
Simmer with lid on: Locks in moisture ensuring juicy chicken and luscious sauce.
Use fresh lemon zest: It lights up the dish with bright citrus notes that cut through the richness.

How to Make Moroccan Style Chicken With Prunes Recipe

Step 1: Marinate the Chicken

Begin by combining turmeric, ground ginger, black pepper, and Ras el Hanout in a large bowl. Rub this fragrant spice blend all over the chicken thighs, coating them lovingly. Let the chicken rest for about 15 minutes so those sumptuous flavors soak in deeply.

💡 Pro Tip: Trust the spices! Even a short rest transforms the chicken into a flavor bomb before cooking.

Step 2: Prepare the Prunes

Place the sugar, cinnamon powder, a cinnamon stick, and pitted prunes in a small saucepan. Add just enough water to cover the prunes and let them simmer gently for 5 to 7 minutes. This softens the prunes and extracts their sweet richness, creating a luscious prune syrup.

💡 Pro Tip: Keep an eye on the simmer to avoid drying out the prunes; you want them tender and plump.

Step 3: Sauté Onions and Garlic

In a tagine or large pot, melt butter with olive oil over medium-high heat until the foam subsides. Add the thinly sliced onions and cook for about 4 minutes until they soften and turn translucent. Stir in minced garlic and cook briefly to release its aroma—your kitchen will smell divine!

💡 Pro Tip: Don’t rush butter melting; wait for the foam to disappear for a gentler sauté and better flavor.

Step 4: Brown the Chicken

Shift the onions to one side of the pot, then add the chicken thighs skin side down. Season generously with sea salt. Let the chicken caramelize for about 10 minutes, turning once to develop a deep golden crust all around. This step seals in juices and builds complex flavor layers.

💡 Pro Tip: Resist moving the chicken too soon; the crust needs time to form for maximum taste and texture.

Step 5: Add Liquids and Simmer

Stir in bay leaves, cinnamon sticks, chicken stock, half the cooked prunes, and a quarter of the prune syrup. Cover and let everything simmer gently for 20 minutes, allowing the chicken to cook through while soaking in the sweet-spiced broth.

💡 Pro Tip: Keep the heat medium-low once simmering to avoid toughening the meat and preserve sauce silkiness.

Step 6: Toast Almond Slivers

While the chicken cooks, toast almond slivers in a dry pan over medium heat until golden and fragrant. Set aside—these will add a delightful crunch and nutty contrast to the tender stew.

💡 Pro Tip: Watch closely when toasting nuts; they burn fast but make a huge difference in flavor.

Step 7: Prepare the Couscous

Bring water to a boil, then stir in lemon juice, butter, raisins, chopped prunes, and couscous. Remove from heat, cover tightly, and let it steam for about 5 minutes. Fluff with a fork before serving—each grain tender and flavored with citrus and sweet bursts.

💡 Pro Tip: Fluff gently to keep couscous light and airy, never mushy.

Step 8: Assemble and Garnish

Transfer the chicken and sauce to a beautiful serving platter. Scatter the remaining prunes, toasted almonds, finely chopped cilantro, and a sprinkle of lemon zest over the top. Serve hot with the vibrant couscous alongside, spooning extra juices over everything for that perfect finish.

💡 Pro Tip: Presenting this dish with a colorful garnish turns it into a centerpiece brilliantly evoking Moroccan warmth and hospitality.

Common Mistakes to Avoid

Learn from these common pitfalls:

Overcooking the chicken: Leads to dry meat, so simmer gently and check doneness carefully.
Rushing caramelization: Not allowing the chicken skin to brown properly reduces flavor development.
Skipping the prune prep: Not softening prunes beforehand misses their full sweet potential in the sauce.
Using hot water immediately on couscous: Not covering and resting couscous properly results in clumpy texture.
Ignoring seasoning: Taste as you go to balance salt and spice perfectly.
Burning almonds: Toast at medium heat and watch closely for golden perfection.

Delicious Variations to Try

Once you’ve mastered the classic version:

Spicy Harissa Twist

Add a tablespoon of harissa paste into the sauce for a smoky, fiery kick that plays beautifully with the sweetness of prunes.

Apricot and Pistachio

Replace prunes with dried apricots and swap almond slivers for chopped pistachios for a vibrant nutty-sweet variation.

Lamb Instead of Chicken

Use tender lamb shoulder chunks instead of chicken to create a richer, deeply meaty version of this Moroccan classic.

Orange Blossom Essence

Enhance the sauce with a teaspoon of orange blossom water for a subtle floral note that elevates the dish into something extraordinary.

Mediterranean Herb Boost

Add rosemary and thyme alongside the traditional spices for a herbaceous, savory twist perfect for herb lovers.

Vegetarian Delight

Swap the chicken with hearty chickpeas and eggplant for a vegetarian-friendly stew that still packs all the flavor.

How to Serve Moroccan Style Chicken With Prunes Recipe

Single white plate featuring one plated portion of spiced lamb tagine with caramelized onions and toasted almonds, served alongside a neat mound of fluffy couscous studded with dark raisins, close-up angle emphasizing the tender lamb textures, glistening sauce, and the grainy detail of the couscous, garnished with fresh chopped herbs, placed on a white marble surface with natural lighting, styled like a food blog post, photo taken with an iphone --ar 4:5 --v 7

Garnishes

Brighten the dish with fresh cilantro, lemon zest, and toasted nuts. For an added touch, scatter some pomegranate seeds for a jewel-like burst of sweetness and color.

Side Dishes

Serve with fluffy couscous as in the recipe, or try warm flatbreads to soak up the sauce. A simple cucumber and mint salad balances the richness and refreshes the palate.

Creative Ways to Present

Serve the chicken in a traditional tagine to bring Moroccan authenticity to the table. Alternatively, plate over a bed of herbed couscous in shallow bowls with vibrant garnishes artfully scattered for a feast for the eyes.

Make Ahead and Storage

Storing Leftovers

Cool the chicken and couscous completely before storing in airtight containers. Refrigerate for up to 3 days, flavors even deepen overnight!

Freezing

This Moroccan Style Chicken With Prunes Recipe freezes beautifully. Portion and freeze the stew without couscous for up to 3 months. Thaw in the fridge overnight before reheating gently.

Reheating

Reheat the chicken stew slowly on the stove over low heat, adding a splash of water or stock if needed. Warm couscous separately in the microwave or steamer to maintain texture.

FAQs

Can I use chicken breasts instead of thighs?

You can, but thighs stay juicier and more tender with slow cooking. If using breasts, reduce cooking time to avoid drying out.

What is Ras el Hanout?

It’s a Moroccan spice blend made from various ground spices like cumin, coriander, cinnamon, and more, essential for authentic flavor.

Can I make this dish gluten-free?

Absolutely! Swap couscous for quinoa or rice to keep it gluten-free and just as tasty.

Do I have to use prunes?

Prunes add unique sweetness and texture, but you can substitute with dried apricots, dates, or figs if preferred.

Is this recipe spicy?

It’s mild and warming, with fragrant spices but no heat. Add chili or harissa if you like a bit of kick.

How do I know when the chicken is done?

It should be cooked through and tender, with juices running clear. Cooking about 20 minutes covered or until tender is usually perfect.

Can I prepare parts of this recipe ahead of time?

Yes! Marinate the chicken the day before and prepare the prunes early to save time on cooking day.

What wine pairs well with this dish?

Opt for a fruity red like Grenache or a fragrant white like Viognier to complement the aromatic spices and sweet prunes.

Final Thoughts

This Moroccan Style Chicken With Prunes Recipe is a true celebration of flavors, textures, and aromas that transport you to the heart of Morocco right from your kitchen. The balance of sweet prunes, fragrant spices, and juicy chicken makes it a memorable dish for any occasion — whether a cozy family dinner or a special gathering with friends.

Have you tried this Moroccan Style Chicken With Prunes Recipe? I’d love to hear how it turned out! Leave a comment below. If you loved this recipe, please share it with friends and family. Happy cooking! 🍽️