One Pot Moroccan Chicken

This One Pot Moroccan Chicken is a comforting, flavorful dish perfect for busy weeknights when you want something hearty without a lot of fuss. The blend of spices, fruit, and savory chicken creates a delightful balance with minimal cleanup since everything cooks together.

I threw this together after a craving for something exotic but straightforward. It quickly became a favorite for family dinners when I wanted a warming, aromatic meal that feels special.

Ingredients

• Olive oil: for a rich sear that locks in moisture and adds depth
• Bone-in, skin-on chicken thighs: provide juicy, tender meat with flavorful crispy skin
• Large onion: diced to build a sweet, aromatic base
• Garlic: minced to infuse every layer with warmth
• Ground cumin: offers earthiness essential to Moroccan cuisine
• Ground coriander: adds citrusy brightness
• Turmeric: contributes color and subtle bitterness
• Ground ginger: brings a hint of spice and freshness
• Paprika: creates mild smokiness and richness
• Ground cinnamon: adds sweet warmth, evoking North African flavors
• Cayenne pepper: adds optional heat, tailor to your taste
• Salt and pepper: essential for seasoning throughout
• Chicken broth: deepens the sauce and keeps it juicy
• Canned diced tomatoes: add acidity and body to the sauce
• Green olives: provide briny contrast balancing sweetness
• Dried apricots: are the sweet counterpoint lending an irresistible tang
• Raisins or sultanas: add another layer of fruitiness
• Canned chickpeas: bring texture and plant-based protein
• Toasted almonds: add crunch and nuttiness (optional)
• Zest and juice of lemon: brighten the dish with fresh acidity
• Fresh cilantro or parsley: for garnish adds vibrancy and herbaceous notes

Instructions

Sear the Chicken:

Heat olive oil in your pot over medium high heat. Season chicken thighs well with salt and pepper. Place skin side down in the pot and sear for about 5 minutes per side until golden and crispy. This step creates flavorful browned bits that carry through the dish. Remove chicken and set aside.

Sauté the Aromatics:

Add diced onion to the pot and cook over medium heat until translucent, about 3 to 4 minutes. Add minced garlic and cook for another minute to release its fragrance. This softens the base and layers in flavor.

Toast the Spices:

Stir in cumin, coriander, turmeric, ginger, paprika, cinnamon, and cayenne pepper if using. Toast the spices for 1 to 2 minutes with the onion and garlic. This step is crucial to unlock the aromas and deepen the taste of the final dish.

Deglaze the Pot:

Pour in the chicken broth and diced tomatoes while scraping the bottom of the pot with a spoon to loosen browned bits. This adds rich flavor and prevents burning.

Add Chicken and Other Ingredients:

Return chicken thighs to the pot and add green olives, dried apricots, raisins, chickpeas, and toasted almonds if using. Stir gently to combine everything without tearing the chicken skin.

Simmer Until Tender:

Bring to a gentle boil then reduce heat to low. Cover and simmer for 30 to 35 minutes until chicken is cooked through and tender. The sauce will thicken and flavors meld.

Finish with Lemon and Garnish:

Stir in lemon zest and juice to brighten the flavors. Taste and adjust salt and pepper as needed. Garnish generously with chopped cilantro or parsley before serving.

I love how the dried apricots lighten the rich sauce with a surprising sweetness. This dish always reminds me of hosting friends on chilly evenings when everyone asks for seconds.

Storage tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove with a splash of water to loosen the sauce.

Ingredient swaps

If you do not have apricots, dried figs or dates work well. For olives try kalamata for an even bolder brine. Chicken thighs can be replaced with drumsticks or boneless pieces but adjust cooking time accordingly.

Serving ideas

Serve this tagine inspired dish with fluffy couscous, steamed basmati rice, or warm flatbreads. A side of roasted vegetables or a simple cucumber salad complements the richness.

Finally, patience during the simmering stage pays off with tender chicken that melts in your mouth.

Frequently Asked Recipe Questions

→ What spices are essential for Moroccan flavor in this dish?

Cumin, coriander, turmeric, ginger, paprika, cinnamon, and a touch of cayenne pepper create the signature warm, aromatic profile.

→ Can bone-in chicken thighs be substituted with boneless?

Boneless thighs can be used, but bone-in offers more flavor and keeps the meat juicy during cooking.

→ What role do dried apricots and raisins play in this dish?

They contribute a subtle sweetness that complements the savory spices and olives, balancing the overall flavor.

→ Is it necessary to toast the spices before simmering?

Toasting the spices with onions and garlic enhances their aroma and deepens the flavor of the final dish.

→ How can the dish be adjusted for more heat?

Increasing the cayenne pepper slightly or adding fresh chili flakes will bring additional heat without overpowering the other flavors.