Moroccan Chicken Recipes

Moroccan cooking layers warm spice with sweet-savoury contrast — slow tagines that melt meat and vegetables into fragrant, deeply spiced stews. When Moroccan cooks work with chicken, they reach for cumin, coriander, ginger, saffron, preserved lemon and ras el hanout, and the techniques that come up most across these recipes are simmering, braising, baking and marinating.

The world's most-cooked protein — mild, lean and endlessly adaptable to almost any spice profile or cooking method. In this collection it's most often cooked with ground ginger, olive oil, garlic, saffron threads, onion and ground cinnamon. The dishes here span moroccan classics ready in as little as 42 minutes to slower, more involved cooking that rewards a relaxed afternoon.

Reader favourite: Chicken Tagine with Olives & Preserved Lemon is the highest-rated dish in this collection at 4.9★ from 2,450 ratings.