Moroccan-Spiced Chicken Shawarma with Apricot Glaze

Name: Moroccan-Spiced Chicken Shawarma with Apricot Glaze
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 4 pieces (600 g) boneless, skinless chicken breasts, pat dry with paper towels; 2 tablespoons (14 g) ras el hanout spice blend; 1 teaspoon (2 g) ground cumin; 1 teaspoon (2½ g) smoked paprika; ½ teaspoon (1 g) ground cinnamon; 3 cloves (15 g) garlic cloves, minced; 1 tablespoon (8 g) fresh ginger, minced; 3 tablespoons (45 ml) extra virgin olive oil; 2 tablespoons (30 ml) fresh lemon juice; 1 teaspoon (6 g) fine sea salt; ½ teaspoon (1 g) freshly ground black pepper; ¾ cup (120 g) dried apricots, chopped into ¼-inch (6 mm) pieces; 3 tablespoons (60 ml) raw or mild honey; ½ cup (120 ml) apricot nectar or juice; ½ piece (25 g) preserved lemon, rinsed, white flesh discarded, rind sliced thinly; ¼ cup (60 ml) water

From the MyKitchenBank Kitchen

Tender oven-roasted chicken breast infused with warm Moroccan spices, topped with a glossy apricot-honey glaze and studded with bright notes of preserved lemon. This elegant dish captures the essence of Moroccan cuisine—complex spices, fruity sweetness, and subtle tang—while delivering restaurant-quality results at home. Serve wrapped in flatbread with fresh vegetables and yogurt for an impressive weeknight dinner or special occasion meal.

Prep: 20 min
Cook: 25 min
Wait: 15 min
Total: 1 hr
Makes: 4 servings (4 chicken breasts)

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Ingredients

4 servings

4 pieces (600 g) boneless, skinless chicken breasts, pat dry with paper towels
2 tablespoons (14 g) ras el hanout spice blend
1 teaspoon (2 g) ground cumin
1 teaspoon (2.5 g) smoked paprika
½ teaspoon (1 g) ground cinnamon
3 cloves (15 g) garlic cloves, minced
1 tablespoon (8 g) fresh ginger, minced
3 tablespoons (45 ml) extra virgin olive oil
2 tablespoons (30 ml) fresh lemon juice
1 teaspoon (6 g) fine sea salt
½ teaspoon (1 g) freshly ground black pepper
¾ cup (120 g) dried apricots, chopped into ¼-inch (6 mm) pieces
3 tablespoons (60 ml) raw or mild honey
½ cup (120 ml) apricot nectar or juice
½ piece (25 g) preserved lemon, rinsed, white flesh discarded, rind sliced thinly
¼ cup (60 ml) water

Equipment (6)

Large shallow baking dish (9×13 inches / 23×33 cm)
Small saucepan
Meat thermometer
Small bowl
Tongs
Cutting board

Steps

Before you start

Preheat your oven to 400°F (200°C) at least 15 minutes ahead
Pat chicken breasts dry with paper towels so the marinade adheres
If using preserved lemon, rinse it under cool water and slice thinly
Have all spices measured before you start marinating

1
Make the spice marinade
- In a small bowl, combine the ras el hanout, ground cumin, smoked paprika, cinnamon, minced garlic, minced ginger, 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of salt, and ½ teaspoon of black pepper.
- Stir until the mixture forms a thick, fragrant paste.
- Taste and adjust salt and spices as needed.
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Ready when: paste is well combined and fragrant
Tip: Make the paste thick enough to coat the chicken without dripping off easily
2
Marinate the chicken
- Place the 4 patted-dry chicken breasts in a large shallow baking dish.
- Spread the spice paste evenly over all sides of each breast, rubbing it in gently so it adheres.
- Let the chicken marinate at room temperature for 10 minutes while you prepare the glaze.
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Ready when: chicken is evenly coated and glistening
Tip: Don't skip this marinating step—even 10 minutes helps develop flavor
3
Prepare the apricot glaze
- In a small saucepan, combine ¾ cup of chopped dried apricots, 3 tablespoons of honey, ½ cup of apricot nectar, and ¼ cup of water.
- Bring to a simmer over medium-low heat.
- Cook uncovered for 5–7 minutes, stirring occasionally, until the apricots soften and the mixture becomes syrupy.
- If it seems too thick, add a splash more water.
- Set aside to cool slightly.
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Ready when: apricots are tender, liquid is syrupy and coats the back of a spoon
Tip: A cooler glaze won't evaporate immediately when spooned over hot chicken
4
Roast the chickenOven 400°F / 205°C
- Preheat your oven to 400°F (200°C).
- Place the marinated chicken breasts in the oven-safe baking dish and roast uncovered for 18–22 minutes.
- The chicken is done when the thickest part of the thigh (near the bone) reaches 165°F (74°C) on a meat thermometer and the exterior is golden brown with some light caramelization.
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Ready when: internal temperature reaches 165°F (74°C); exterior is golden and slightly caramelized
Tip: Check temperature in the thickest part of the breast to avoid overcooking; chicken breasts vary in thickness
5
Glaze and rest
- Remove the chicken from the oven.
- Spoon the apricot glaze generously over the top of each chicken breast, reserving about 2 tablespoons for serving.
- Scatter the thinly sliced preserved lemon rind over the glazed chicken.
- Let the chicken rest uncovered for 5 minutes so the glaze sets slightly and the residual heat allows the flavors to meld.
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Ready when: glaze has a light sheen and preserved lemon is evenly distributed
Tip: The preserved lemon rind adds brightness without overpowering; distribute it evenly for visual appeal and flavor balance

Good to know

Tips

If you don't have apricot nectar, use equal parts apricot jam (thinned with a little water) and fresh orange juice for a faster glaze
For a deeper Moroccan flavor, toast the ras el hanout briefly in a dry pan before mixing it into the marinade paste—this intensifies the spices
Serve the shawarma warm with warm pita bread or flatbread, Greek yogurt, shredded cucumber, diced red onion, and fresh cilantro for an authentic shawarma experience
If the glaze begins to burn on the chicken breasts during roasting, tent the pan loosely with foil for the last 5 minutes of cooking

Make ahead

The spice marinade paste can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Let it come to room temperature before applying to the chicken. The apricot glaze can also be made up to 1 day ahead and reheated gently before serving.

Storage & reheating

Store leftover chicken covered in the refrigerator for up to 3 days. Reheat gently in a 325°F (163°C) oven for 10–12 minutes, covered loosely with foil, or microwave on 50% power for 2–3 minutes until warmed through. Do not freeze the finished dish, as the texture of the chicken will suffer; however, the uncooked marinated chicken can be frozen for up to 1 month.

Substitutions

ras el hanout spice blend → 1 teaspoon each of ground coriander, ground turmeric, and ground ginger, plus ½ teaspoon of cayenne pepper. This blend captures the warm, earthy, slightly spicy character of ras el hanout if the spice blend is unavailable
preserved lemon → finely grated zest of 1 lemon mixed with a pinch of salt. Fresh lemon zest with salt mimics the bright, salty tang of preserved lemon, though the depth will be slightly different
apricot nectar or juice → equal parts orange juice and water, or peach juice. Use juice with similar sweetness to maintain the glaze balance; orange adds a citrus note that complements Moroccan spices
dried apricots → dried figs or dried peaches, finely chopped. Figs add deeper sweetness and earthiness; peaches offer lighter fruity notes—adjust honey slightly depending on the choice