Delia Smith Moroccan Chicken Recipe

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This Delia Smith Moroccan chicken recipe is a cosy, oven-baked, tagine-style dish with tender chicken, a gently spiced tomato sauce, and little bursts of sweetness from apricots balanced by salty green olives. The texture is rich and spoonable, perfect for soaking into couscous or rice, with chicken that stays juicy thanks to a covered bake. It’s an easy, weeknight-friendly recipe that feels special without being fussy. Total time is about 1 hour 15 minutes, most of it hands-off in the oven.

Ingredients

For the chicken and spice rub

8 chicken thighs, bone-in and skin-on (about 1.1kg)
1½ tsp fine sea salt
1 tsp ground cumin
1 tsp ground coriander
1 tsp sweet paprika
½ tsp ground cinnamon
¼ tsp cayenne pepper (optional)
2 tbsp olive oil

For the Moroccan-style sauce

1 large onion, finely sliced
3 garlic cloves, crushed
1 tbsp tomato purée
400g tin chopped tomatoes
200ml chicken stock
1 tbsp honey (or 2 tsp brown sugar)
400g tin chickpeas, drained and rinsed
100g dried apricots, halved
80g green olives, pitted

To finish and serve

1 lemon, zest and juice
Small bunch fresh coriander or parsley, chopped
Couscous or rice, to serve

How to Make Delia Smith Moroccan Chicken Recipe

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the chicken cooks evenly and the skin browns nicely.
Mix the spices: In a small bowl, stir together the salt, cumin, coriander, paprika, cinnamon and cayenne (if using). This quick mix makes sure the seasoning is balanced and evenly spread.
Season the chicken: Pat the chicken thighs dry with kitchen paper, then rub the spice mix all over, including the underside. Dry skin browns far better than damp skin.
Brown the chicken: Heat the olive oil in a large oven-safe casserole dish over medium-high heat. Brown the chicken skin-side down for 5 to 6 minutes, then flip for 2 minutes. Transfer to a plate.
Start the sauce: Lower the heat to medium. Add the sliced onion and cook for about 5 minutes, stirring and scraping up the tasty browned bits. Add the garlic and tomato purée and cook for 1 minute.
Build the braise: Pour in the chopped tomatoes and chicken stock, then stir in the honey. Add the chickpeas, apricots and olives and bring everything to a gentle simmer.
Bake covered: Nestle the chicken back into the sauce, skin-side up. Cover with a lid (or tight foil) and bake for 35 minutes so the chicken turns tender and the sauce develops.
Bake uncovered: Remove the lid and bake for 15 to 20 minutes more, until the chicken is cooked through and the skin is golden. If you like, spoon a little sauce over the meat, but keep the skin mostly uncovered so it stays crisp.
Cool and finish: Take the dish out of the oven and rest for 5 minutes. Stir in the lemon zest and a good squeeze of lemon juice, then taste and adjust salt if needed.
Assemble and serve: Sprinkle with chopped coriander or parsley and serve straight from the pot with fluffy couscous or rice to catch every spoonful of sauce.

Tips

How do I stop the sauce tasting too sharp?

Tomatoes can vary. If the sauce tastes sharp after baking, add another small drizzle of honey (or a pinch of sugar), then a squeeze of lemon to bring it back into balance.

Why isn’t my chicken skin crispy?

Crispy skin needs dry chicken and a final uncovered bake. Pat the thighs dry before seasoning, and keep them skin-side up. If you want extra colour, grill for 2 to 3 minutes right at the end.

Can I make this less spicy for kids?

Yes. Skip the cayenne and use sweet paprika rather than smoked. The dish will still taste warmly spiced without any heat.

How do I thicken the sauce if it’s too thin?

Lift out the chicken once it’s cooked and simmer the sauce on the hob for 5 to 8 minutes. It will reduce quickly and taste even richer.

Serving Suggestions

Steamed couscous with a little butter and lemon zest
Fluffy basmati rice or herby rice pilaf
Warm flatbreads for scooping
A simple cucumber and mint salad on the side

Storage

Room temperature

Let the chicken cool for no more than 1 hour before storing. Because this is a chicken dish with sauce, it’s best kept chilled rather than left out.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the hob (best for the sauce) or in the microwave until piping hot throughout.

Freezing

Freeze for up to 3 months in a well-sealed container. Defrost overnight in the refrigerator, then reheat slowly on the hob. If the sauce tightens after freezing, loosen with a splash of stock or water.

How to Make Delia Smith Moroccan Chicken Recipe

Nutrition

Calories: 520 kcal
Carbohydrates: 28 g
Protein: 36 g
Fat: 29 g
Saturated Fat: 7 g
Sodium: 980 mg

Disclaimer: Nutrition values are estimates and will vary depending on ingredients used and portion sizes.

FAQs

Can I make Delia Smith Moroccan chicken with chicken breast instead of thighs?

You can, but it will be less forgiving. Use skinless, boneless breasts, brown briefly, then bake covered for about 18–22 minutes (depending on thickness). Keep an eye on it and avoid overcooking, as breast meat dries out faster than thighs.

Is this Moroccan chicken recipe spicy hot?

Not unless you add cayenne. The base spices (cumin, coriander, paprika and cinnamon) are warming and aromatic rather than hot, so it suits most families.

What can I use instead of dried apricots?

Dried dates, raisins, or prunes all work well. Keep the amount similar, and chop larger fruit so it spreads through the sauce evenly.

Can I cook this Moroccan chicken on the hob instead of baking?

Yes. After building the sauce, return the chicken to the pot, cover, and simmer very gently for 35–45 minutes until cooked through. Keep the heat low so the sauce doesn’t catch, and stir occasionally.

What should I serve with Moroccan chicken tagine style?

Couscous is the classic pairing, but rice, bulgur wheat, or warm flatbreads are all great for soaking up the sauce. A simple salad with cucumber, herbs and lemon keeps the meal fresh and balanced.