Moroccan inspired chicken

We are all currently experiencing a rather complicated and more than unpredictable time, some of us are going a bit mental, others are still relaxed. Anyway, it is important for me to keep myself occupied as possible. Whether it’s sports, reestablishing contact with old friends, doing a lot of video chats or just continuing my office work, we just have to keep ourselves busy somehow and support others who need help as much as we can. We have to stick together and accept the situation that we are in at the moment.

Living by myself isn’t really helping the situation, but I can now focus on creating new recipes for you guys to try out!

Today I’ve got a delicious recipe for you, inspired by Moroccan tajine. I’ve only been to Morocco once and it was only a day trip to Tangier, but I immediately fell in love with the food there. Unfortunately, I don’t have a tajine at home, but it worked just as well in my aroma pot. Tender chicken with an umami sauce and delicious couscous.

If you are in the mood for a quicker recipe you can also have a look at my Harissa chicken with kale.

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Moroccan inspired chicken

Course Main Course
Cuisine Fusion Kitchen, north african
Keyword chicken, Marokko, Tajine



  • 10 chicken thighs with skin
  • 6 tablespoons olive oil
  • 4 teaspoons Ras el Hanout
  • olive oil for frying
  • 2 onions white
  • 2 cloves garlic
  • 100 g dried apricots
  • 200 ml veal stock
  • 1/2 lemon
  • 250 g tomato passata
  • 1/3 cinnamon stick
  • 2 thin slices of ginger
  • 1 tsp honey
  • salt, pepper


  • 300 g couscous
  • 600 ml water
  • 4 tablespoons raisins
  • salt
  • 1-2 tablespoons butter
  • 1 teaspoon turmeric


  • pistachios roasted
  • coriander
  • pomegranate seeds


  • Mix the olive oil with Ras El Hanout and marinate the chicken in the refrigerator for at least 2 hours.
  • Peel the onions, half them and slice into thin slivers. Peel and chop garlic. Quarter the apricots. Cut lemon into slices.
  • Heat some olive oil in a pan and pan sear the chicken on the skin side first and then all around. Take out and put aside.
  • In the same pan, fry onion and add garlic. Deglaze with veal stock and stir in the tomato passata, cinnamon, ginger and lemon slices. Add honey and season with salt and pepper up to taste. If you want more acid, you can also squeeze some lemon juice into it.
  • Simmer for about 45 minutes, so that the liquid is reduced by 1/3-2/3 depending on how much sauce you want.
  • Put the couscous in a bowl and season it with salt. Then bring water to a boil and pour over the couscous. Leave it to soak and add butter and turmeric.
  • Garnish with pistachios, pomegranate and coriander.

This post is also available in English!

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