Quick Moroccan Chicken Recipe

This Moroccan Chicken captures that vibrant essence while remaining simple enough for a busy weeknight.

You might think such complex tastes require hours of effort, but this dish comes together surprisingly fast. I love how the spices bloom in the pot to create a rich sauce that tastes like it simmered all day.

What Makes This Moroccan Chicken So Special

The balance of warm cinnamon and zesty lemon creates a unique profile that you do not find in everyday poultry dishes. My family always asks for seconds because the sauce is just that good soaked into rice or bread.

I appreciate that this entire meal cooks in a single Dutch oven, which makes the cleanup process almost effortless. You get all the benefits of a slow-cooked meal without the pile of dirty dishes afterwards.

This recipe is naturally gluten-free and packed with protein, making it a wholesome choice that does not compromise on taste. I often serve it to guests with dietary restrictions because it feels indulgent yet fits many nutritional needs.

If this global flavor profile excites you, I highly recommend trying my Hearty Banana Muffin Recipe for a comforting baked treat. You will also find that the Zesty Cheesy Zucchini Casserole Recipe offers a similar ease of preparation for your weekly meal rotation.

Everything You Need for Perfect Moroccan Chicken

Here are the fresh ingredients and pantry staples required for this dish:

• Chicken Thighs: Bone-in and skin-on cuts work best to keep the meat juicy during the simmer.
• Spice Blend: A mix of paprika, ground cumin, ground cinnamon, and cayenne pepper provides the signature warmth.
• Olive Oil: Used for searing the meat and sautéing the aromatics.
• Yellow Onion: Adds a sweet, savory base to the sauce as it softens.
• Garlic: Fresh cloves add a necessary punch of flavor.
• Fresh Ginger: Provides a sharp, peppery note that brightens the heavier spices.
• Chicken Broth: Forms the base of the cooking liquid; low-sodium allows you to control the saltiness.
• Lemon: Thin slices cook right in the sauce, mellowing into a tangy condiment.
• Green Olives: Pitted varieties add a distinct briny contrast to the rich sauce.
• Cilantro: Fresh leaves bring a burst of color and herbal freshness to finish the dish.
• Salt and Pepper: Essential for seasoning the meat before cooking.

My Method for Moroccan Chicken

Let’s get cooking with these simple steps:

1. Begin by mixing your dry spices—paprika, cumin, cinnamon, and cayenne—in a small bowl so they are ready to go. Pat the chicken thighs completely dry with paper towels, then season them generously on both sides with salt and black pepper. Thoroughly drying the skin ensures it will crisp up rather than steam when it hits the hot pan.
2. Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat until it shimmers. Place the chicken thighs skin-side down in a single layer, working in batches if your pan is small to avoid overcrowding. Sear the chicken undisturbed for about 5 minutes until the skin is deeply golden brown and crisp, then flip and cook for another 3 minutes on the other side before transferring to a plate.
3. Lower the heat to medium and add the sliced onions to the rendered fat in the pan, cooking them for about 5 minutes until they are soft and golden. Stir in the minced garlic, fresh ginger, and your reserved spice blend, sautéing constantly for about 30 seconds until the aroma fills your kitchen. Pour in the chicken broth and use a wooden spoon to scrape up the browned bits from the bottom of the pan, as this fond holds incredible flavor.
4. Return the chicken to the pan, arranging the pieces skin-side up so they sit partially above the liquid. Tuck the lemon slices and green olives around the chicken, then reduce the heat to medium-low and cover the pot. Simmer gently for 20 to 30 minutes until the chicken is cooked through and tender, then garnish with fresh chopped cilantro right before serving.

My Best Tips for Perfect Moroccan Chicken

Taking the time to properly brown the chicken skin is the most critical step for developing deep flavor in the final sauce. I always make sure the skin is golden and crisp before flipping, as this renders the fat and adds a rich texture.

Freshness matters immensely when working with aromatic ingredients like ginger and garlic for this Moroccan Chicken. I avoid using jarred versions because the fresh roots provide a sharp bite that cuts through the richness of the dark meat.

If you find the olives too salty, you can quickly blanch them in boiling water before adding them to the pot. I usually just give them a good rinse, which helps balance the seasoning without losing that signature brine.

How to Serve This Moroccan Chicken

Traditional couscous makes an excellent bed for this dish because it soaks up every drop of the spiced lemon sauce. I also enjoy pairing it with roasted cauliflower or a simple green salad for a lighter meal.

You can serve this Moroccan Chicken alongside warm flatbread to scoop up the tender meat and olives. My kids love dipping crusty bread into the juices, making it a fun and interactive family dinner.

If you want more easy dinner inspiration, be sure to follow me on Pinterest.

Moroccan Chicken Recipe

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• Author: Amelia Bryan
• Total Time: 1 hr
• Yield: 6 servings
• Diet: Gluten Free

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Description

A fragrant and savory one-pot Moroccan chicken dish featuring olives, lemon, and warm spices like cinnamon and cumin.

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Ingredients

• 1 lemon, thinly sliced
• 1 tbsp fresh garlic, minced
• 2 lbs bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 large yellow onion, sliced
• 1/2 cup pitted green olives
• 1 tsp fresh ginger, minced
• 1 cup chicken broth
• 2 tbsp fresh cilantro, chopped
• 2 tsp paprika
• 1 tsp ground cumin
• 1/4 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 2 tsp kosher salt
• 1/2 tsp black pepper

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Instructions

1. Combine the paprika, cumin, cinnamon, and cayenne pepper in a small bowl and set aside.
2. Pat the chicken thighs dry and season liberally with salt and pepper on both sides.
3. Heat the olive oil in a Dutch oven over medium-high heat. Sear the chicken skin-side down for 5-6 minutes until golden and crispy, then flip and cook for 3 minutes more. Remove chicken to a plate.
4. Reduce heat to medium. Add the onions to the pan and cook for 5 minutes until softened and golden.
5. Add the garlic, ginger, and spice mixture. Stir constantly for 30 seconds until fragrant.
6. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
7. Return the chicken to the pan, skin-side up. Nestle the lemon slices and olives around the meat.
8. Cover the pot, reduce heat to medium-low, and simmer for 25-30 minutes until the chicken is fully cooked.
9. Garnish with fresh cilantro and serve hot.

Notes

If you prefer a milder flavor, you can reduce the cayenne pepper. Serve with couscous or crusty bread to absorb the sauce.

• Prep Time: 15 min
• Resting Time: 5 min
• Cook Time: 45 min
• Category: Main Course
• Method: Stovetop
• Cuisine: Moroccan

Nutrition

• Serving Size: 1 thigh
• Calories: 410
• Sugar: 2g
• Sodium: 813mg
• Fat: 32g
• Saturated Fat: 8g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 2g
• Protein: 26g
• Cholesterol: 0mg

Keywords: Moroccan Chicken, easy dinner, one pot meal, healthy chicken recipe