Although this Moroccan-style orange chicken requires patience while cooking, it rewards you with incredible flavors and aromas. I really love this method of preparing chicken—it’s worth every minute, and the combination of warm spices, citrus, and sweet dried fruits makes it unforgettable.

Chicken

You can use thighs or drumsticks for this recipe. Start by searing the skin side first; this protects the chicken from drying out. Flip it briefly on the other side just to tighten the proteins. Then cover and simmer slowly over low heat, ideally checking with a thermometer. The chicken should reach at least 74°C (165°F) at the thickest part near the bone. Cooking times are approximate, as they depend on the size of the meat, how much you seared it at the start, and the heat used during simmering. During cooking, you can cut a piece or poke with a fork to check if the texture is perfect. This method ensures the chicken is tender, juicy, and full of flavor.

Dried Fruits

Dried fruits add amazing aroma and, most importantly, sweetness. After simmering for about 40 minutes, their natural sugars infuse the entire dish. Make sure to cut them into smaller pieces—personally, I cut each piece into three. If you don’t have a mix, you can use just plums or apricots. Even a 100g pack will work perfectly. These fruits are key to creating the sweet and citrusy depth that makes this Moroccan-style orange chicken so special.

Additions

To balance the dish, I add zucchini, which cooks quickly—just a few minutes on the heat, and it softens alongside the couscous once removed from the stove. On top, I sprinkle coriander and mint; both herbs give a fresh lift, but you can use just one, or substitute parsley if you prefer. Honey is my game-changer—it adds a sweet accent right on the chicken thighs, and I wouldn’t skip this step. The combination of honey, fresh herbs, and warm spices brings out the full, intense flavor that will satisfy everyone at the table.