Moroccan Chicken is bursting with flavor and will quickly become one of your family’s favorites! It’s fast, affordable and super easy to make.
This Moroccan Chicken dish has hands-down become my favorite dinner to make for the family lately. The spices add so much flavor, and the chicken comes out so delicious and juicy. I still can’t get over how easy it is to make. It was ready in less than 30 minutes. It has tons of flavor, like I said, but it’s not spicy if you’re concerned for kids with delicate taste buds (unless your kids are like my son who eats raw onions like they’re candy).
I made this the other night, and Gemma had a blast helping me measure out all the spices. Simple little activities like dumping spices into a sauce may seem boring to adults, but to kids, it’s super fun. She loved smelling and tasting each spice while we were cooking and eating the final dish (which takes no time to prepare).
For this recipe I used chicken thighs because they’re inexpensive and stay nice and juicy, but you could also use breasts if you have them on hand. I love making this recipe because it’s a one pot recipe. Everything cooks together in one dish, so the clean up couldn’t be easier! It’s the perfect recipe for a busy weeknight when you want to get dinner on the table and cleaned up at quickly as possible.
It’s always great to have classic chicken recipe that you can have at the ready when you need to whip up a quick dinner for your family. If you’re looking for more you should definitely try my Lemon Herb Chicken, Roast Chicken with Caramelized Lemons, Cherry Tomatoes and Olives or have any these 6 Chicken Marinades ready to go.
I promise this Moroccan Chicken recipe won’t disappoint. Serve with a scoop of couscous, and this dish will be a hit with even the tiniest eaters in your family!
Moroccan Chicken
Ingredients
- 1 tablespoon olive oil
- 1 small onion, sliced thin
- 1 teaspoon paprika
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1/4 teaspoon ground ginger
- 1 teaspoon kosher salt
- 1 15 ounce can chopped tomatoes
- 1 can garbanzo beans, drained and rinsed
- 1 pound chicken thighs, skinless
Instructions
- In a large saute pan heat the oil over medium heat.
- Saute the onions for 5 minutes or until translucent.
- Add the spices and tomatoes, bring to a boil.
- Add the garbanzo beans and chicken to the sauce mixture and stir to coat.
- Reduce to a simmer, cover and cook for 20 minutes, stirring halfway through.
- Serve.
I make this in the crockpot with skinless breasts and then shred the chicken so it’s like a stew. Serve over couscous. It’s delicious! It’s my go to when I’m bringing a meal to someone because it’s different and reheats nicely.
That’s a great idea! Thanks for sharing 🙂
Have you ever tried this in the crockpot? I’d love to know how you did it if so… still in a phase where its easier to make dinner during naps!
I always make it in the crockpot! I use skinless breasts. 2-4 hours on high
I think that sounds delicious!
Do you think this recipe would work well with shrimp instead of chicken? I was thinking of using shrimp and adding it to the tomato, onion, and chickpea mixture at about the last 4 minutes of simmering. What do you think?
We made this last night and it was so easy and fantastic. We served it with jasmine rice, which went very well. Thank you so much!
Without asking them to delete it, is there a way i can delete my own blog comments on someone else’s blog? Please help(:.
Just wanted to comment and say THANK YOU Catherine for sharing delicious recipes with us! I found this one a couple years ago and it’s become a favorite in our house. I always serve with whole wheat couscous and steamed baby carrots…delish & easy!
[…] Moroccan Chicken – this link will take you to the weelicious site for Catherine’s recipe. Just a couple of notes here – 1.) I make this in my slow cooker all the time and it’s fab and 2.) I at least DOUBLE all the spices in the recipe except for the salt. […]
Hi Catherine
The small and taste of this is great! When I made it, the sauce is very liquidy. I am just wondering if this is suppose to happen or if this is a way to ensure it’s not so liquidy.
Thanks!
I double the recipe, use chicken breasts cut into 1/3s or 1/4s and throw it all in the crock pot (high for about 2 hours). Before serving, I shred the chicken, mix it back together and serve it on a bed of couscous. We LOVE this recipe. The flavors are so rich and different and yummy! Guests have loved it as well.
The 20 min is long enough for them to cook!
Catherine, do you have to cook the garbanzo beans before adding it to the recipe or is the 20 min cooking along with the chicken enough?
I made some tweaks to this recipe based on other Moroccan chicken recipes I’ve tried. I added 1 tsp tumeric, carrots, zucchini (to up the veggies), raisins and squeezed in 1/2 a lemon at the end. Utterly delicious!!
This is a Zojirushi electric skillet! The black skillet part comes out of the electric part making it super easy to clean! http://astore.amazon.com/weelicious-20/detail/B003ODCFKS
Could you tell me what brand and where you got your electric saute pan? I can’t seem to find a good one that looks as durable as yours in this video. Also, is it easy to clean??