Moroccan Chicken Recipe

Experience the delicious flavors of Morocco with this simple and tasty Moroccan chicken recipe. It’s perfect for a weeknight dinner or a special occasion, and it’s one dinner that everyone at your dinner table will love.

This rich chicken dish makes a wonderfully comforting meal at the end of a long day. Aromatic herbs, hearty chicken, and tender potatoes come together to make a fantastic dinner idea for your dinner tonight.

What Is Moroccan Chicken?

This Moroccan chicken dish is a richly spiced dish that is amazing served over rice or quinoa or simply with crusty bread. The aromatic spices season not only the chicken, but the potatoes as well in a delicious sauce.

What Goes With Moroccan Chicken?

If you need some side dish ideas, try one or more of these:

• Moroccan couscous
• Harissa
• Roasted Vegetables
• Flatbread
• Mint Tea
• Pickled Carrots
• Chickpea Salad
• Grilled Eggplant
• Tabbouleh
• Baba Ganoush
• Hummus
• Stuffed Grape Leaves
• Spiced Lentils
• Olives – Green olives work well.
• Yogurt Sauce
• Apricots (dried or fresh)
• Dried fruits – They make a nice dessert. Raisins work well.
• Almonds – You can sprinkle them on as a garnish if you wish.

Can I Use Boneless, Skinless Chicken Breasts Instead?

Yes, you can. It won’t be as tender as chicken thighs, but chicken breasts are a good way to lower the fat and calories a bit.

About The Ingredients

Chicken thighs – bone-in, skin-on.

Extra virgin olive oil – Or any light-flavored oil you prefer.

Yellow onions – This is approximately 3 cups of chopped onions, give or take. Just use 2 medium to large onions. The amount doesn’t have to be exact.

Garlic cloves – Peeled and minced or pressed.

Ground cumin

Ground coriander

Ground ginger

Ground cinnamon

Ground turmeric

Paprika – Regular, not smoked.

Salt

Ground black pepper

Cayenne pepper – Optional, for heat.

Medium potatoes – Peeled and cut into chunks

Fresh lemons – You’ll only use the zest in this recipe.

Chicken broth – No sugar or dextrose added.

Fresh parsley – Chopped for garnish.

How To Make Moroccan Chicken?

Gather and measure ingredients as indicated.

In a large bowl, add half the oil to the chicken thighs and toss to coat them well.

Sprinkle on half of the spices and mix well to coat the chicken. Cover and let it marinate in the refrigerator for at least 1 hour, preferably overnight.

Heat the remaining 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken thighs, skin side down, and sear until golden brown, about 5-7 minutes. Flip and sear the other side for 3-4 minutes. Remove the chicken and set aside.

In the same skillet, add the onions and cook until soft and translucent, about 5 minutes. Add the minced garlic and remaining spices, and cook for another 2 minutes until fragrant.

Add the potato chunks to the skillet, stirring to coat them in the spices and onions.

Pour in the chicken broth, scraping the bottom of the skillet to release any browned bits. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the potatoes are almost tender.

Taste the sauce and adjust the seasoning with salt as needed.

Add in chicken thighs, skin side up, and lemon zest. Cook until chicken is cooked through and potatoes are tender.

Garnish the dish with fresh chopped parsley before serving. This dish pairs beautifully with a crusty bread to soak up the delicious sauce. You can also serve this with lemon slices or lemon wedges. It’s a good way to use up the lemons you zested.

Storage

Store leftovers in an airtight container in the fridge for up to three days.

Freezing

If wrapped well, this can be frozen for up to four momths.

Reheating

This can be reheated in a microwave or in a skillet on the stovetop.

More Healthy Chicken Recipes

• Yogurt Chicken
• Bell Pepper Chicken
• Lemon Caper Chicken (Chicken Piccata)

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