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Overhead view of a cast iron skillet filled with chicken pieces, cut potatoes and sauce.
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Moroccan Chicken Recipe

Rich and delicious chicken, perfect for dinner tonight.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: Moroccan
Servings: 9 servings
Calories: 524kcal

Equipment

  • 1 Large Skillet (or Dutch oven)

Ingredients

  • 9 medium bone-in, skin on, chicken thighs
  • 4 tbsp. extra virgin olive oil
  • 2 large yellow onions (diced)
  • 6 large garlic cloves (minced or pressed)
  • 2 tsp. ground cumin
  • 2 tsp. ground coriander
  • 2 tsp. ground ginger
  • ½ tsp. ground cinnamon
  • 1 tsp. ground turmeric
  • 1 tsp. paprika
  • 3 tsp. salt
  • 1 tsp. ground black pepper
  • ½ tsp. cayenne pepper (optional)
  • 8 medium potatoes (peeled and cut into chunks)
  • 2 medium lemons (zest only)
  • 3½ cups chicken broth
  • ½ cup fresh parsley (chopped)

Instructions

  • Gather and measure ingredients as indicated.
    Ingredients for Moroccan chicken on a white, marble surface.
  • In a large bowl, add half the oil to the chicken thighs and toss to coat them well.
    9 medium bone-in, skin on, chicken thighs, 4 tbsp. extra virgin olive oil
    Pouring oil over chicken pieces in a bowl.
  • 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.
    6 large garlic cloves, 2 tsp. ground cumin, 2 tsp. ground coriander, 2 tsp. ground ginger, ½ tsp. ground cinnamon, 1 tsp. ground turmeric, 1 tsp. paprika, 3 tsp. salt, 1 tsp. ground black pepper, ½ tsp. cayenne pepper
    Chicken pieces tossed and coated in spices in a mixing bowl.
  • 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.
    Browned chicken pieces in a skillet.
  • 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.
    2 large yellow onions
    Adding garlic to onions in a skillet.
  • Add the potato chunks to the skillet, stirring to coat them in the spices and onions.
    8 medium potatoes
    Sautéd potatoes in a skillet.
  • 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.
    3½ cups chicken broth
    Pouring broth into a skillet with cut potatoes.
  • Taste the sauce and adjust the seasoning with salt as needed.
    Brown sauce in a skillet with cut potatoes.
  • Add in chicken thighs, skin side up, and lemon zest. Cook until chicken is cooked through and potatoes are tender.
    2 medium lemons
    A skillet full of seasoned chicken pieces in sauce.
  • 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.
    ½ cup fresh parsley
    Overhead view of a cast iron skillet filled with chicken pieces, cut potatoes and sauce.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1serving | Calories: 524kcal | Carbohydrates: 34g | Protein: 28g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 143mg | Sodium: 1240mg | Potassium: 1089mg | Fiber: 5g | Sugar: 4g | Vitamin A: 569IU | Vitamin C: 50mg | Calcium: 64mg | Iron: 3mg