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    Home » Chicken Recipes » Moroccan Chicken

    Moroccan Chicken

    Last updated: May 12, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Jump to Video Print Recipe

    Cooked with onions, garlic, lemon and olives and seasoned with bold Moroccan spices, this chicken recipe is incredibly flavorful.

    Ready in about an hour, the reasonable time investment in this recipe is well worth the delicious results.

    Moroccan chicken served in a white Dutch oven.

    As much as I enjoy beef, I seem to make chicken recipes the most for my family of four. Chicken is tasty and affordable, and everyone around here likes it.

    Many of my chicken recipes are simple. Baked chicken thighs, grilled chicken breast, Greek chicken, pizza chicken - you get the picture.

    But when I want to make something truly wonderful, something that's definitely company-worthy but also perfect for a family dinner, I make this Moroccan chicken. It's incredibly flavorful, and despite its complex flavor profile, it's not difficult to make.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe Card

    Ingredients

    You'll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

    • To season: In addition to salt and pepper, I use paprika, cumin, and cayenne pepper.
    • Chicken: I use bone-in skin-on chicken thighs in this recipe.
    • Oil: I use olive oil. It's my favorite oil to cook with.
    • Aromatics: Onions, garlic, and ginger.
    • Chicken broth: Homemade chicken broth if you have some, but store-bought is fine too.
    • To finish the dish: Lemon slices, pitted green olives and chopped cilantro.
    The ingredients needed to make Moroccan chicken.

    Instructions

    Making this Moroccan chicken recipe is not difficult. Scroll down to the recipe card for detailed instructions. Here's an overview of the steps:

    Your first step is to season the chicken pieces with salt and pepper (make sure to season them on both sides), then brown them in olive oil.

    Remove the chicken to a plate and cook the onions in the same pan. Next, add the garlic, ginger, and spices.

    A photo collage showing steps 1-4 for making Moroccan chicken.

    Add the broth and use it to deglaze the bottom of the pan.

    Add the chicken back to the pan, plus the lemon slices and olives. Cover the pot and simmer until the chicken is cooked through, for 20-30 minutes. Garnish with cilantro and serve.

    A photo collage showing steps 5-8 for making Moroccan chicken.

    Expert tip

    Depending on the size of your pan, you might need to brown the chicken pieces in two batches. I use a fairly small Dutch oven to make this recipe, so I brown four of them first, then the remaining ones.

    Frequently asked questions

    Can I use chicken breasts?

    I don't recommend that. Thighs are fattier and juicier. Chicken breasts will be drier and not as flavorful. You could use chicken drumsticks. But thighs work best in this recipe.

    Can I use boneless skinless chicken thighs?

    Yes, but you'll need to brown and cook them for a shorter time. Brown them for 2 minutes per side and cook them for 20 minutes, then check to see if they're done. Their internal temperature should read 165°F.

    What are Moroccan spices?

    In addition to salt, Moroccan cooking typically utilizes cumin, ginger, garlic, cinnamon, coriander, and cayenne pepper.

    Variations

    • Add ½ teaspoon of coriander to the spice blend. I really like the flavor it adds to the dish.
    • Try smoked paprika - this is definitely nontraditional but very good, in my experience.
    • Cook the chicken and onions in ghee instead of olive oil. The ghee adds richness and a slightly nutty flavor.
    • Use Vidalia onions - this is a sweet variety that works well in this recipe.
    • I often use Meyer lemons, which are milder and sweeter than regular lemons.

    Serving suggestions

    This is a saucy dish, so you'll want to serve it on top of something to absorb those yummy juices. The traditional bed for Moroccan chicken is couscous, but I often go with one of the following:

    • Cauliflower rice
    • Mashed cauliflower
    • Zucchini noodles
    • Spaghetti squash noodles

    You can also serve this dish on top of raw baby spinach leaves. The hot cooking juices will wilt the spinach just enough to lightly cook it.

    Of course, there's nothing wrong with serving it with no sides at all, in which case I serve two per person in shallow bowls with soup spoons in addition to knives and forks:

    Moroccan chicken served in a bowl with soup spoons.

    Storing leftovers

    You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Reheat them gently, covered (to prevent splatters), in the microwave on 50% power.

    Moroccan chicken served in a white Dutch oven.

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    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Recipe Card

    Moroccan chicken served in a white saucepan.
    4.99 from 51 votes
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    Moroccan Chicken

    Cooked with onions, garlic, lemon and olives and seasoned with bold Moroccan spices, this chicken recipe is so incredibly flavorful.
    Prep Time20 minutes mins
    Cook Time40 minutes mins
    Total Time1 hour hr
    Course: Main Course
    Cuisine: Moroccan
    Servings: 6 servings
    Calories: 410kcal
    Author: Vered DeLeeuw
    Prevent your screen from going dark

    Ingredients

    Spice mix:

    • 2 teaspoons paprika
    • 1 teaspoon ground cumin
    • ¼ teaspoon ground cinnamon
    • ¼ teaspoon cayenne pepper

    Chicken:

    • 2 lb. chicken thighs bone-in, skin-on (6 thighs)
    • 2 teaspoons Diamond Crystal kosher salt
    • ½ teaspoon black pepper
    • 2 tablespoons olive oil
    • 1 yellow onion sliced
    • 1 tablespoon garlic minced
    • 1 teaspoon fresh ginger root minced
    • 1 cup chicken broth
    • 1 lemon thinly sliced
    • ½ cup green olives pitted
    • 2 tablespoons cilantro chopped

    Instructions

    • In a small bowl, mix together the spices. Set aside.
    • Season both sides of the chicken pieces with salt and pepper. Heat the oil in a large heavy-bottomed deep skillet or Dutch oven over medium-high heat until shimmering.
    • Add the chicken pieces, skin side down, in a single layer (work in batches if necessary). Cook them until golden brown, about 5 minutes. Flip the chicken pieces over and brown the other side for about 3 more minutes. If the pan gets too hot, reduce the heat to medium. Transfer the chicken to a plate and set it aside.
    • Reduce the heat to medium. Add the onion slices and cook, stirring occasionally, until golden brown, about 5 minutes. If the pan becomes too dry, add 1-2 tablespoons of water.
    • Add the minced garlic, ginger, and spice mix. Cook, stirring, until fragrant, about 30 seconds.
    • Stir in the broth, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Add the chicken back in, skin side up. Nestle the lemon slices and olives around the chicken pieces. Bring back to a steady simmer.
    • Reduce the heat to medium-low, cover, and simmer until the chicken is cooked through, 20-30 minutes. Garnish with cilantro and serve.

    Video

    Notes

    Depending on the size of your pan, you might need to brown the chicken pieces in two batches. I use a fairly small Dutch oven to make this recipe, so I brown four of them first, then the remaining ones.

    Add Your Own Notes

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    Nutrition per Serving

    Serving: 1thigh with olives and sauce | Calories: 410kcal | Carbohydrates: 6g | Protein: 26g | Fat: 32g | Saturated Fat: 8g | Sodium: 813mg | Fiber: 2g | Sugar: 2g
    SubscribeI aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
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    DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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      Recipe Rating




    1. Theresa R Irvine

      September 24, 2023 at 2:42 pm

      How would I adjust this recipe to cook in a Tagine?

      Reply
      • Vered DeLeeuw

        September 24, 2023 at 2:48 pm

        Interesting question! I don't own a tagine, but here's an article that might be helpful: Tips for Cooking in a Moroccan Tagine.

        Reply
    2. Gina Reed

      September 18, 2023 at 3:55 pm

      5 stars
      I made this Moroccan chicken for a dinner party. The guests RAVED about it and asked for the recipe! Thank you!

      Reply
      • Vered DeLeeuw

        September 18, 2023 at 4:10 pm

        You're very welcome, Gina! Thank you for leaving a comment.

        Reply
    3. Gary

      September 11, 2023 at 12:09 pm

      5 stars
      So much flavor! Who knew chicken could taste so good! Thank you for this recipe. Made my wife happy.

      Reply
      • Vered DeLeeuw

        September 11, 2023 at 1:48 pm

        You're very welcome, Gary! 🙂

        Reply

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    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

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