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–+ servings
Moroccan Chicken

Comforting Moroccan Chicken One-Pot Wonder for Busy Nights

This Authentic Moroccan Chicken brings vibrant flavors and aromas to your dinner table, perfect for busy nights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Moroccan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Bone-in, Skin-on Chicken Thighs Rich in flavor and moisture
  • 1 teaspoon Salt Kosher or sea salt recommended
  • 1/2 teaspoon Cayenne Pepper Adjust based on spice preference
  • 2 tablespoons Olive Oil For browning
For the Spice Blend
  • 1 teaspoon Paprika Smoked paprika adds depth
  • 1 teaspoon Ground Cumin Key for authentic flavor
  • 1 teaspoon Ground Ginger Fresh grated ginger enhances flavor
  • 1 teaspoon Ground Cinnamon Use high-quality for best results
  • 1/2 teaspoon Turmeric No substitutes allowed
For the Base
  • 1 medium Onion (chopped) Shallots can be a substitute
  • 3 cloves Garlic (minced) Fresh garlic recommended
  • 2 tablespoons Tomato Paste Enhances richness
  • 1 14-ounce can Diced Tomatoes Can use fresh tomatoes
  • 1 stick Cinnamon Stick Can omit or use ground cinnamon
  • 2 cups Chicken Broth Vegetable broth is suitable
For the Flavor Enhancers
  • 1/2 cup Preserved Lemon (chopped) Use fresh lemon zest if unavailable
  • 1/2 cup Green Olives Black olives can be substituted
  • 1/4 cup Chopped Fresh Cilantro Parsley can substitute
  • 1/4 cup Chopped Fresh Parsley Double the cilantro if preferred

Equipment

  • Large, heavy-bottomed pot

Method
 

Step-by-Step Instructions for Moroccan Chicken
  1. Mix spices: Combine paprika, cumin, ginger, cinnamon, turmeric, cayenne, and salt. Rub onto chicken thighs.
  2. Brown chicken: Heat oil, sear chicken thighs for 5 minutes each side until golden brown, then set aside.
  3. Sauté aromatics: Add onions to the pot, sauté for 5 minutes, then add garlic and tomato paste, stir for 1 minute.
  4. Add liquids: Pour in chicken broth, diced tomatoes, and add cinnamon stick. Return chicken to pot.
  5. Simmer: Bring to boil, cover and reduce heat to low, simmer for 30 minutes.
  6. Finish dish: Stir in preserved lemon and olives, add cilantro and parsley, simmer for an additional 10 minutes.
  7. Season and serve: Discard cinnamon stick, adjust seasoning, serve hot with garnishes.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 12gProtein: 28gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 500mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 6mgCalcium: 30mgIron: 3mg

Notes

Use fresh spices for better taste and adjust heat according to preference.

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