Moroccan Chicken

Name: Moroccan Chicken
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 2 teaspoons paprika; 1 teaspoon ground cumin; ¼ teaspoon ground cinnamon; ¼ teaspoon cayenne pepper; 2 lb. chicken thighs (bone-in, skin-on (6 thighs) ); 2 teaspoons Diamond Crystal kosher salt; 1/2 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); 1/2 cup green olives (pitted); 2 tablespoons cilantro (chopped)

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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.

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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:

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.