Moroccan Chicken
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This one-pan Moroccan Chicken recipe has the same magic as a slow-simmered Moroccan tagine without any of the fuss! Made with tender, well-seasoned chicken thighs nestled in a deeply flavorful, floral sauce, it’s pure comfort food.
Why you’ll love this recipe!
Low-effort, one-pan dinner – Just like my lemon chicken orzo, this simple dinner comes together in one pan. Maximum flavor with minimal dishes!
Pantry staples only – This recipe gets its mouthwatering Moroccan-inspired flavors from simple spices and staples you probably already have at home.
Crowd-pleasing – The warm, sweet, and slightly smoky spices create a rich flavor profile even picky eaters will love.
Table of Contents
If you couldn’t tell by the endless Mediterranean-inspired recipes on my blog (like these Greek chicken meatballs and this baba ganoush with chermoula), I’m obsessed with Mediterranean cuisine. But one country I don’t explore enough of is Morocco! This North African country features vibrant colors and flavors in its meals, AKA something I always need more of in my life.
This is exactly what inspired me to make this Moroccan Chicken recipe. Traditionally, this braised chicken stew is cooked in a clay tagine with specialty ingredients, like ras el hanout and preserved lemons. My streamlined version has the same magic but comes together in one pan with seared bone-in chicken thighs and a rich, well-spiced sauce flavored with fresh lemons and briny olives.
This recipe is right up there with my paleo beef stew and Instant Pot chicken stew as one of my one-pot favorites, especially on chilly weeknights when we’re craving comfort food!
Moroccan Chicken Ingredients
Chicken thighs – I like using bone-in, skin-on thighs for the extra flavor. Chicken drumsticks would be a great substitute.
Spices – Layers of floral, warm flavors in this Moroccan chicken stew come from a blend of paprika, cumin, ground ginger, salt, coriander, and cinnamon.
Aromatics – I sautéed onions, carrots, garlic, and ginger in the rendered chicken fat before building the rest of the sauce.
Lemon – You’ll almost always find preserved lemons in traditional Moroccan chicken recipes. Since my version is more of a nod to the authentic version, I opted for lemon zest and freshly squeezed lemon juice instead.
Chickpeas – Canned chickpeas keep things quick and easy.
Olives – To finish, I folded whole green olives into the sauce for punchy, briny flavors. Castelvetrano or Manzanilla olives are both great options.
This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list.
Variations
- Bloom some saffron – For an unmistakable floral flavor, pinch a few threads of saffron into 2 tablespoons of warm water, let it steep for 5 minutes, and then pour it into the pan with the chicken broth.
- Add more vegetables – Diced butternut squash, sweet potatoes, red bell pepper, or zucchini can all be sautéed with the carrots and onions. Or, stir in a handful of spinach or frozen green peas at the end.
- Add dried fruit – Moroccan chicken gets even better with a pop of sweetness from dried apricots, figs, raisins, or dates. Add them when you add the chickpeas.
- Use preserved lemon – Make a more authentic dish by replacing the lemon zest/juice with preserved lemon. Use store-bought or preserve fresh lemons yourself.
- Garnish with nuts – Traditional Moroccan chicken is usually garnished with a handful of toasted almonds right before serving.
How to Make Moroccan Chicken
Step 1: Season the chicken. Whisk the spices together in a small bowl, then rub half of the mixture over the chicken thighs.
Step 2: Sear. Sear the chicken thighs, skin-side down, in a hot skillet until golden brown. Flip to sear the other side, then transfer the chicken to a plate.
Step 3: Sauté the aromatics. Sauté the onion and carrots in the now-empty skillet. Once soft, add the garlic, ginger, tomato paste, and the remaining spice blend. Stir for 1 minute.
Step 4: Add the rest. Stir the lemon zest and juice, chicken broth, and chickpeas into the pan.
Step 5: Braise the chicken. Nestle the seared chicken back into the skillet, then cover and let it simmer until cooked through.
Step 6: Add the final touches. Take the skillet off the heat and gently stir the olives and fresh cilantro in with the sauce and chicken. Serve hot as-is or over fluffy bone broth rice and enjoy!
Erin’s Tips and Tricks
- If your skillet is on the smaller side and you can’t sear all the chicken thighs at once, brown them in batches so you can get a good crust on each piece.
- You’ll know the chicken thighs are done cooking when a meat thermometer measures the internal temperature between 175°F and 190°F.
- Chicken breasts do work as a substitute for thighs here. Sear 1 to 1.5 pounds of skinless chicken breasts for 3 to 4 minutes per side until browned, and then set them aside. Nestle them into the pan with the sauce and reduce the simmering time by about 5 minutes to keep the meat juicy.
My Pro Tip
Marinate the Chicken
If you want to take the flavors to the next level, here’s my favorite trick: rub the spice mix onto the chicken thighs and refrigerate them (uncovered) for 2 to 8 hours. This gives the spices time to penetrate much deeper into the meat, delivering serious flavors in every bite.
Moroccan Chicken FAQs
Yes! Sear the seasoned chicken thighs as normal before placing them in the slow cooker. Next, sauté the aromatics, tomato paste, and spices in that same skillet, and then pour the mixture over the chicken in the slow cooker. Add the remaining broth, lemon zest, lemon juice, and chickpeas.
Cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours. Stir in the olives and cilantro right before serving.
Piling the chicken and sauce over a bed of fluffy rice or couscous is a must. To round out the meal, I’ll also serve it with a crunchy fattoush salad to contrast all those bold Moroccan flavors.
Storage
Refrigerator: Transfer the cooled leftovers to an airtight container and refrigerate for 3 to 4 days.
Freezer: You can also freeze Moroccan chicken for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat the chicken and sauce in a covered skillet over medium-low heat until the chicken is warmed through. If the sauce is too thick, stir in a splash of chicken broth or water to loosen it up.
More One-Pan Chicken Dinners
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Moroccan Chicken
Ingredients
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp ginger
- ½ tsp salt
- ¼ tsp coriander
- ⅛ tsp cinnamon
- 1.5 lb bone in skin on chicken thighs
- 1 tbsp olive oil
- ½ onion, diced
- 1 carrot, diced
- 2 garlic cloves, minced
- 1 tsp fresh ginger, minced
- 2 tbsp tomato paste
- ½ lemon, zest and juice
- 2 cups chicken broth, plus more as needed
- 1 can chickpeas, drained and rinsed
- ½ cup green olives
- ¼ cup cilantro
Instructions
- Combine the paprika, cumin, ginger, salt, coriander, and cinnamon together in a small bowl, then rub HALF of the spice mixture all over the chicken.
- Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken skin-side down and cook for 5 minutes. Then, use tongs to flip the chicken over and cook for 4 more minutes. Transfer the chicken to a plate.
- Add the onion and carrot to that same skillet and sauté for 5 minutes, then add the garlic, ginger, tomato paste, and the remaining spices and stir continuously for 1 minute.
- Next, add the lemon zest and juice, along with the chicken broth and chickpeas and stir to combine, scraping up any brown bits on the bottom of the skillet.
- Nestle the chicken skin side up into the chickpea mixture, then cover the skillet and simmer the mixture for 15-20 minutes or until the chicken is cooked through. If the sauce starts reducing too much, add a little more chicken broth.
- Last, remove from the heat, then stir in the olives and cilantro. Serve as-is or over rice and enjoy!
Notes
Nutrition
