Name: Moroccan Chicken with Raisins
Prep time: 10 min
Cook time: 70 min
Total time: 110 min
Ingredients: 150 g raisins; 1 kg chicken quarters; ½ teaspoon salt; ¼ teaspoon ground black pepper; 1 tablespoon unsalted butter; 1 tablespoon ginger paste; 1 tablespoon garlic paste; ¼ teaspoon ground turmeric; 1 teaspoon ground cumin; 1 tablespoon extra virgin olive oil; 1 buch fresh parsley (chopped); 4 onions (sliced); 1 teaspoon salt; ½ teaspoon ground black pepper; 1 teaspoon ground ginger; ½ teaspoon ground cinnamon; ½ teaspoon ground turmeric; 2 tablespoon extra virgin olive oil; 2 tablespoon honey

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This Moroccan chicken with raisins layers marinated chicken quarters between sliced onions, then cooks slowly until the onions soften into a rich sauce. Everything comes together in one pan, with honey and warm spices giving the tender chicken a gently sweet, fragrant finish.

Recipe

Why You'll Love Moroccan Chicken

The Onions Become the Sauce: Four onions soften around the chicken, creating a rich sauce without tomatoes or broth.
The Sweetness Stays Balanced: Raisins and honey are added near the end, so they complement the warm spices without dominating them.
No Tagine Is Required: A regular covered pan works beautifully, making the recipe practical for any kitchen.
Chicken Quarters Stay Tender: The dark meat holds up well during the slow cooking time and absorbs the spiced marinade.

The first time I tried Moroccan chicken with raisins, what stayed with me was how naturally the savory chicken and sweet fruit worked together. The sauce was fragrant and glossy, but the sweetness never covered the spices, and that balance is still what I look for whenever I make it at home. I enjoy that same combination of chicken and fruit in my Persian chicken with saffron and raisins, although its tomato-based sauce takes the flavors in a different direction. My braised chicken thighs with prunes and apricots have another kind of fruitiness, but both recipes remind me how well slowly cooked chicken can carry sweet and savory flavors together.

What makes this version work for me is the way the onions are placed both underneath and over the marinated chicken. They soften gradually, release their moisture, and become the base of the sauce while the chicken cooks gently beneath the lid. The raisins plump up during the final simmer, and the honey rounds out the cumin, turmeric, ginger, and cinnamon without making the sauce overly sweet. Unlike my tomato-and-wine-based Chicken Marengo, this recipe builds its sauce mainly from onions, chicken juices, spices, and a little sweetness added at the end.

Key Ingredients in Moroccan Chicken with Raisins

You will find the exact measurements in the recipe card, but these are the ingredients that shape the flavor and texture of the dish.

Chicken Quarters: I like using chicken quarters because the dark meat stays tender during the slow cooking time and absorbs the warm spices beautifully.
Onions: Four onions may look like a lot at first, but I use every one because they soften around the chicken and create the rich sauce at the bottom of the pan.
Raisins and Honey: I add the raisins and honey near the end so the raisins become plump and the sauce develops a gentle sweetness without overpowering the savory chicken.
Spices, Aromatics, and Parsley: Cumin, turmeric, ginger, cinnamon, garlic, and parsley give the chicken its warm, fragrant flavor. I use butter and extra-virgin olive oil to bring the marinade together and help it coat the chicken evenly.

How to Make Moroccan Chicken with Raisins

You can find the complete printable recipe with measurements below, but here is a quick overview of the method.

1. Soak the Raisins: Soak the raisins in water for 10 minutes, drain, and set aside.

2. Marinate the Chicken: Marinate the chicken with spices, butter, garlic, ginger, extra virgin olive oil, and parsley for 30 minutes.

3. Layer and Slow-Cook: Layer sliced onions and chicken in a pan, season with spices, and cook covered for 50 minutes, basting with juices.

4. Add the Raisins and Honey: Add raisins and honey, simmer for 15 minutes, then serve Moroccan chicken hot with flatbread.

Tips for Moroccan Chicken with Raisins

Prepare Everything First: I slice the onions, chop the parsley, and measure the spices before marinating the chicken to make the layering process easier.

Coat the Chicken Thoroughly: Rub the marinade over every side of the chicken quarters rather than leaving it only on top. This helps distribute the garlic, ginger, herbs, and spices more evenly.

Use the Pan Juices for Basting: Every 10 minutes, spoon the juices from the bottom of the pan over the chicken. I find this keeps the exposed surface moist while carrying the onion and spice flavors across the meat.

Storage

I keep leftover Moroccan chicken with the onions, raisins, and sauce in an airtight container in the refrigerator for up to 2 days. Reheat it gently on the stovetop until fully hot, spooning the sauce over the chicken as it warms.

What to Serve with Moroccan Chicken with Raisins

I like serving this Moroccan chicken with flatbread, couscous, or rice so none of the spiced onion sauce is left behind. A plate of marinated tomatoes adds a lighter contrast to the tender chicken, sweet raisins, and warm spices.