Moroccan Chicken

Moroccan chicken is one of my ultimate favorite chicken recipes of all times. I don’t eat much poultry but when I do this one recipe I like to make.

Moroccan Chicken
I haven’t quite made anything like this before as I was not exposed to it until last week. I have never had Moroccan chicken before.

My best friend actually had some girlfriends for dinner last week and this is what she served. It was a huge hit and everyone requested the recipe.

When I got home, the next day, I gathered the ingredients, well the chicken and eggplant pretty much, as all of the other ingredients were already in my pantry and made it.

It was too a super hit so I figured I post the recipe for you to have.

I have made a few adaptations to the recipe and it still tasted and turned out superb. I omitted the eggplant oven step and made it less time consuming and simple.

This recipe does actually use quite a few different spices. If you don’t have them I strongly recommend you go to an Indian market to get them, as they will be way cheaper and you will get much more quantity for your money.

Regular supermarkets will have them but you will pay quadruple the price for a 1/4 of the amount.

I paired the Moroccan chicken with some Moroccan whole wheat couscous however you can just use brown rice if you prefer. Since it was Moroccan chicken, couscous was more appropriate to pair this dish with.

You can half the recipe to yield 4 servings instead. I must also add that if you keep the amounts you are going to need a fairly large pot to make this recipe.

Anyhow, enjoy this succulent and awesome recipe. This one is staying in my chicken repeat recipes for ever!!


I paired this Moroccan chicken with some Moroccan couscous that was very easy to make and also very yummy!!

Moroccan Chicken
You will need quite a few spices for this dish but once you get them they will last you for ever, plus these are really powerful healthy spices that your body will benefit from.



Moroccan chicken

Yield: 8 servings

Total Time: 1 hour 15 minutes


  • 3 Tbsp olive oil
  • 2 onions, chopped
  • 2 tomatoes, chopped
  • 6 large garlic cloves, chopped
  • 1 1/2 tsp celtic salt
  • 2 cups water
  • 1/4 cup fresh lemon juice
  • 12 organic chicken thighs, fat removed
  • 12 organic chicken drumsticks, skinned
  • 1 large eggplant, unpeeled, cut into 1-inch cubes
  • 1/2 cup whole blanched almonds or slivered almonds
  • Chopped fresh cilantro


  • 2 Tbsp Hungarian sweet paprika, any other paprika will do
  • 2 tsps turmeric
  • 2 tsp ground coriander
  • 2 tsp fennel seeds, ground
  • 1 teaspoon freshly ground black pepper
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 2 Tbsp marjoram



Heat 2 tablespoons olive oil in heavy large wide pot, this is what I used, over medium heat.
Add onions and garlic. Cook until onions are soft, about 4-5 minutes. Add paprika, salt, turmeric, coriander, fennel, pepper, cumin, and ginger, stir for 1 minute. Add tomatoes, water, and lemon juice and bring to a boil.

Arrange all chicken in a single layer in the pot and spoon some sauce over. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes. After the 20 minutes turn the chicken over, cover and simmer for 5 minutes longer.

Stir eggplant and marjoram into chicken. Carefully stir through and cook uncovered 10 more minutes over medium to high heat until chicken is tender and the eggplant is fully cooked. Season stew to taste with more lemon juice, salt and pepper if you like. Transfer chicken to a large shallow bowl. Sprinkle with almonds and cilantro.

I served this chicken with this Moroccan couscous recipe. I actually doubled the recipe for it.

Recipe adapted from Bon Appetit

Nutrition facts calculated based on the recipe giving 8 servings. Couscous was included in the calculations.

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  1. OMGGGGGGGGg.. this is so my kinda food… flavored meat that is cooked to death… I love it. I made Moroccan Chicken once for an old bf, he so didn’t deserve it, haha! I put green olives and lots of lemon… this looks insane. Bookmarking your version too.

  2. This looks seriously fabulous. I love the exotic flavors and the chicken looks like it is falling off the bone. Yum!

  3. very interesting way to cook chicken with eggplants, all the spices in this recipe is soo exotic. Will have to try this out soon :) :) the picture is so mouth watering!

  4. This does sound exotic! Very interesting. You’re getting creative with your chicken recipes. :)

    I’m unsure about eggplant, though. It’s a vegetable, but it’s purple. Hmm. Maybe there’s a chance I’ll like it! But probably not. I’ll try one day, though!

  5. Thank you for sharing this recipe. I made it last night for dinner and it was a hit; the flavors, the aroma, the deliciousness it all turned out very well. I didn’t have couscous so used barley instead and added raisins and almonds….perfect! Will definitely be making it again! Thanks again!

  6. Janet Jones,

    thanks for letting me know. I am glad is was to a hit at your house. We love this and for sure I will be making this for time to come :-)

  7. I don’t have a pan like this one, is there an alternative that would work? A saucepan maybe?

  8. Nicolezebra,

    for sure, just make sure is a bit deep though!!

  9. Thanks! Gonna try it out tonight, it looks great

  10. Wow!! looking delicious to me.I definitely try this at my home.
    Couscous recipes

  11. I am confused about the eggplant. You say to leave the eggplant UNPEELED. Isn’t the peel tough? Does one eat the peel? I have had the insides of eggplant many times, but never the peel. Could you please explain? Thank you.

  12. Tammy,

    yes I do include the peel. I have always have eggplant with the peel in it. It will cook down and will not be so tough if that is what you are worried about but if you rather peel it it is fine too :-)

    I hope you like the dish!!

  13. I have a ? I live in Japan and we really don’t have much Indian seasoning. I have everything but turmeric will it make a difference? Or is there a substitute for it?

  14. Gina,

    you will be fine without it!! I hope you like the dish.

  15. I made this dish last night and it came out exceptional. Tastiest chicken I have had in a long time. Perfect recipe.

  16. Hi, this recipe looks great; I can’t wait to try it. Could you please give me an idea of the total weight of the chicken required for this recipe?

  17. This sounds so wonderful! I have a question: I’m not too familiar with Marjoram…I have ground Majoram but 2 Tbsps seems like a lot. In the recipe is it ground Majoram or should I be looking for it as a whole leaf spice or fresh? Can’t wait to try this!

  18. I tried this recipe about two months ago and have made this at LEAST every other week since! My husband and I love this. I actually adapted it for the crock pot recently as well and use chicken breasts when I do- it comes out really well. Thank you for this recipe, it’s a staple now!

  19. This looks good , will be a great change from my usual Indian meal. Great photos.Was wondering how do you calculate calories??

  20. Made this with mushrooms instead of eggplant (aubergine in the UK) and it was great. Thanks for another great recipe x

  21. Is this spicy? Or sweet?

  22. Hello, I’m going to attempt to make this tomorrow for a girls party! From reading all of the amazing comments, I can’t wait to make it! Just a quick question, can I prepare it a day before?

  23. Thank you Miryam .. I tried this recipe today and we loved it . definitely a keeper :-)

  24. Made this tonight and it was great. After making the sauce, I cooked it with the chicken in the oven in two pans and served over brown rice. My husband even said it was good and he’s not a very adventurous eater. Can’t wait to explore more of your recipes.

  25. This looks amazing. I can’t wait to try it! I have all the spices except ground fennel, could I use fennel seed or maybe anise extract instead?

  26. I made this chicken and I am confused , followed the reciepe exactly as posted. The marjoriam turned the chicken and sauce gray. What did I do wrong? the majoram was ground and I used 2tbs like the reciepe called for. Would like to try this again but need to know what went wrong and if anyone had this happen to them.

  27. Excellent receipt – very tasty!
    Thank you!

  28. I don’t understand. It says it yields 8 servings but it calls for 24 pieces of chicken. That big should be each serving? I was trying to adapt this recipe for a small family of two but chances are I’m going to mess up the conversions :(

  29. I must be the only crazy one here but in the list of ingredients it never mentions tomatoes but when describing the process it says to put the tomatoes in. ??? Did I miss something? How many tomatoes and i would assume they’re chopped up?  

  30. Moroccan Chicken3rd item in ingredients list is 2 chopped tomatoes!!  

  31. Wow! Amazing!  My first time cooking with eggplant. All the flavors are so great! (And I’m a huge cilantro fan so that was the “icing on the cake”!)

  32. I just made this for dinner so delicious. Thank you.

  33. Hi, this looks like an interesting recipe, we are a chicken loving family always on the lookout for new recipes! I do have a question, does the recipe use 2 chopped tomatoes only or 4 tomatoes total incorprated twice? The ingredients list tomatoes twice….

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