This One Pot Moroccan Chicken is flavor-packed, healthy, and ready in less than an hour! Whip this meal up on a weeknight or meal prep it for the week. You won’t be disappointed!
We love healthy chicken recipes that you can meal prep in no time! After you make this one-pot Moroccan chicken, try one of our best chicken casserole recipes or our delicious chicken noodle soup recipe!
One-Pot Meals to the Rescue
What is better than a weeknight meal that only uses one pot? NOTHING (well, one step better would be if someone else makes you dinner..hehe)! But really, we love easy meals that are healthy and packed with flavor! This Moroccan chicken is just that!
We love this Moroccan chicken recipe because…
- You only need ONE POT
- It is packed with delicious vegetables
- This Moroccan Chicken is seriously delicious for the week after you make it so it is perfect for meal prep.
The key to perfecting this Moroccan chicken is making sure you cook the potatoes long enough so they aren’t hard and cooking the chicken to perfection! Here’s how to do it!
How to Prepare Moroccan Chicken Thighs
Though you can use different cuts of meat for this Moroccan chicken, we HIGHLY recommend using boneless chicken thighs! Here are some tips and tricks for how to cook your chicken thighs perfectly!
Spice it up. To prepare the chicken thighs before searing them, be sure you cover them completely with this delicious Moroccan spice rub. In a perfect world you would let the chicken thighs sit in the spices for at least 30 minutes, but if there isn’t time, just make sure they’re covered!
We also love coating meat in a spice rub, because when you sear the meat the spices caramelize and create a delicious crispy skin!
Heat the dutch oven. Before adding the olive oil to the pot, always heat your dutch oven. This will ensure you will have a very hot pan even before adding your oil.
Make sure the olive oil is HOT. Before you sear the chicken thighs, be sure you heat the olive oil. The olive oil should be sizzling! You want the olive oil to be hot enough where it sears the skin of the chicken thighs, but doesn’t cook the thighs too much before baking them in the oven.
Sear that chicken. You don’t want to cook the chicken thighs through and through before you stick them in the oven with the vegetables! You are searing the chicken to get the skin crispy and to get the juices flowing!
Only sear the chicken thighs for about 1-2 minutes on each side before removing them from the pot and following the rest of the recipe.
Everything You Need to Know
This one-pot Moroccan chicken dish is an adaptation from a traditional Moroccan chicken tagine. We used Moroccan seasoning, delicious chicken thighs, and then decided to use our favorite vegetables to go along with the chicken!
Here are all of the ingredients we used plus some substitutions you can make if you are out of something or need to make substitutions to meet your personal dietary needs!
- Chicken thighs
- Moroccan chicken seasoning
- Olive oil
- Sweet potato
- Russet Potatoes
- Green olives
- Chicken broth
Chicken Thighs —> You can use chicken breast, but the cook-time may be a bit shorter, so you will want to check on your chicken every 5 minutes to check the temperature. However, we believe chicken thighs are the best cut of chicken for this recipe!
Olive Oil–> Feel free to use avocado oil, ghee, or any other oil or fat that you like. We love the flavor that olive oil gives to this dish!
Sweet Potatoes + Russet Potatoes –> We used potatoes in this dish because we love the creaminess they add to the end result! If you don’t have potatoes, have no fear! Feel free to use any root vegetable that you’d like- cauliflower would even work.
Raisins–> Raisins are used in Moroccan cooking to add a bit of sweetness to balance out the savory and salty flavors. If you don’t have raisins, we recommend using dried apricots, dried cherries, or even dried cranberries.
Green Olives–> The green olives in this dish add a delicious saltiness to this recipe! You can also use black olives or capers if you would prefer those! If you don’t like olives, just add a little extra salt!
Chicken broth–> Any broth will do!
What is Moroccan Tagine?
A tagine is a cone-shaped vessel (or a Moroccan dutch oven)!
Can I use a dutch oven to make Moroccan chicken?
Though it is a bit different you can use a dutch oven in place of a tagine (that’s what we use)! A dutch oven will produce a delicious Moroccan chicken, too!
What kind of spices are rubbed on Moroccan chicken?
The Moroccan spice blend used on Moroccan chicken is usually a combination of cumin, turmeric, ginger powder, chili powder, salt and cayenne pepper. Moroccan chicken spices may vary by recipe!
What do I serve with Moroccan chicken?
You can serve Moroccan chicken with whatever you would like! We like to serve our Moroccan chicken on a bed of couscous, jasmine rice, or saffron rice!
Healthy Chicken Recipes
- Slow Cooker Chicken Noodle Soup
- Instant Pot Moroccan Chicken
- Grilled Teriyaki Chicken Breasts
- Chicken Meal Prep Recipes
- 1.5 lbs. boneless, skinless chicken thighs (4–5 thighs)
- 1 tablespoon cumin
- 1 teaspoon turmeric
- 1 teaspoon ginger powder
- 1.5 teaspoons garlic powder
- 1/2 tablespoon chili powder
- 1/2 teaspoon cayenne
- 1/8 teaspoon salt
- 3 tablespoons olive oil, divided
- 1 large sweet potato, cubed
- 2 medium russet potatoes, cubed
- 1/3 cup raisins
- 1/2 cup green olives, sliced
- 1/2 cup chicken broth
- First, preheat oven to 375ºF.
- Then, make your Moroccan spice rub by combining cumin, turmeric, ginger, garlic, chili, cayanne, and salt in a small bowl.
- Generously season both sides of your chicken thighs. Save the leftover spices if you have any.
- Next, heat 2 tablespoons of of olive oil in a large stockpot or dutch oven over high heat.
- When olive oil is fragrant, brown the chicken thighs for 1.5 minutes on each side. Then, remove from pot and set aside.
- Add another tablespoon of olive oil to the pan and use a wooden utensil to scrape all of the spices from the bottom of the pan so they dont burn.
- Next, add in diced potatoes and the rest of the seasoning and saute for around 5 minutes.
- Then, add in raisins, green olives, and chicken broth and mix.
- Place chicken thighs on top of potatoes and cover.
- Bake at 375ºF for 15-20 minutes or until chicken thighs are fully cooked.
- Remove chicken thighs from stock pot and use 2 forks to shred. Place shredded chicken back in the stockpot and mix.
- Serve on top of your favorite grain such as couscous.