A skillet of Moroccan chicken with golden chicken pieces simmered with warm spices, tomatoes, onions, and chickpeas, finished with fresh herbs and lemon.
Moroccan chicken is warm, cozy, and loaded with bold spices that taste like you cooked for hours. This easy Moroccan chicken is a one-pan weeknight hero: sear the chicken, simmer it in a spiced tomato sauce, and dinner is done. It’s also meal prep friendly and perfect with rice, couscous, or warm flatbread.
Introduction
If you want something different from your usual chicken dinner, Moroccan chicken is such a fun switch-up. The spices are warm and fragrant, not spicy-hot, so it’s family-friendly but still exciting.
The standout trick is blooming the spices in the pan right after you cook the onions and garlic. That quick step wakes up the flavor and makes the sauce taste richer. Trust me, don’t rush it—your kitchen will smell incredible.
This Moroccan chicken is also a fan-favorite because it’s flexible. Add chickpeas for extra protein, toss in olives if you like them, or keep it simple with just chicken and sauce.
Why You’ll Love This Moroccan Chicken
- Better than takeout: Warm spices and a rich sauce in one pan.
- Easy weeknight dinner: Simple steps with big flavor.
- One-pan cleanup: Sear, simmer, and serve.
- High-protein & satisfying: Chicken and chickpeas make it filling.
- Meal prep friendly: Leftovers taste even better the next day.
Ingredients for the Best Moroccan Chicken
- Chicken fillets or boneless skinless chicken pieces (2 pounds) – cooks quickly and stays juicy; turkey fillets also work.
- Olive oil (2 tablespoons) – for searing.
- Yellow onion, sliced (1 large) – sweet and savory base.
- Garlic, minced (4 cloves) – flavor booster.
- Ground cumin (2 teaspoons) – warm depth.
- Smoked paprika (2 teaspoons) – color and gentle smoky flavor.
- Ground ginger (1 teaspoon) – warm, fragrant note.
- Ground turmeric (1/2 teaspoon) – golden color and earthiness.
- Ground cinnamon (1/4 teaspoon) – tiny amount adds classic Moroccan warmth.
- Salt (1 1/2 teaspoons) and black pepper (1 teaspoon) – seasoning.
- Canned diced tomatoes (1 can, 14.5 ounces) – sauce base; crushed tomatoes work too.
- Low-sodium chicken broth (1 cup) – loosens sauce and adds savoriness.
- Chickpeas, drained and rinsed (1 can, 15 ounces) – extra protein and texture; optional but great.
- Optional: green olives (1/2 cup) – salty pop; skip if you prefer.
- Lemon juice (1–2 tablespoons) – brighten at the end.
- Chopped parsley or cilantro (2 tablespoons) – fresh finish.
Moroccan Chicken Recipe Step-by-Step
- 1. Sear: Pat chicken dry and season with a pinch of salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden. Remove to a plate.
- 2. Sauté: Reduce heat to medium. Add onion and cook 5–7 minutes until softened. Add garlic and cook 30 seconds until fragrant.
- 3. Bloom: Stir in cumin, paprika, ginger, turmeric, cinnamon, salt, and pepper. Cook 30 seconds, stirring, until the spices smell toasty.
- 4. Simmer: Add diced tomatoes and broth. Stir and scrape up any browned bits. Add chickpeas (and olives if using). Bring to a gentle simmer.
- 5. Finish: Return chicken to the pan. Cover and simmer 12–18 minutes until chicken reaches 165°F and sauce thickens.
- 6. Brighten: Turn off heat and stir in lemon juice. Sprinkle with herbs. If the sauce looks too thick, add a splash of broth until it’s silky.
Tips for Perfect Moroccan Chicken
- Sear chicken for golden edges and deeper flavor.
- Bloom spices briefly so they taste bold, not dusty.
- Simmer gently so the chicken stays juicy.
- Add lemon at the end for the brightest flavor.
- If sauce tastes flat, add a pinch of salt or an extra squeeze of lemon.
Variations & Substitutions
- Veggie add-ins: Add sliced bell peppers or zucchini during the simmer.
- Extra heat: Add a pinch of crushed red pepper.
- Dairy-free: This recipe is naturally dairy-free.
- Gluten-free: Naturally gluten-free; serve with rice or potatoes.
- Bowl idea: Serve over rice with cucumbers and extra herbs.
- “Lazy” version: Use a Moroccan spice blend, then add tomatoes and broth.
Make-Ahead & Freezing
Fridge: Store in an airtight container 3–4 days.
Reheat: Warm in a skillet over medium-low. Add a splash of broth if the sauce thickens.
Freezer: Freeze up to 2 months. Thaw overnight and reheat gently.
Serving Suggestions & Pairings
- Rice or couscous-style pasta
- Roasted potatoes
- Warm flatbread
- Simple cucumber salad
Recipe Card
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Main Course
Method: Stovetop
Cuisine: Moroccan-inspired
Diet: Dairy-free
Reader Review: The spices made my kitchen smell amazing and the lemon at the end pulled it all together. This is now in our weeknight rotation.
If you make this Moroccan chicken, please leave a rating and comment. Are you serving it with rice, flatbread, or roasted potatoes?