Home Recipes Chicken & Beef Moroccan Chicken: A One Pot Journey to Exotic Flavors

Moroccan Chicken: A One Pot Journey to Exotic Flavors

Name: Moroccan Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 teaspoon ground cumin; 1 teaspoon paprika; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon ground coriander; 1/4 teaspoon ground turmeric; 1 tablespoon olive oil; 6 bone in (skin on chicken thighs); Salt and freshly ground black pepper (to taste); 1 medium yellow onion (halved and sliced); 1 1/2 teaspoons minced garlic; 2 tablespoons all purpose flour; 1 1/2 cups chicken broth; 1/4 cup golden raisins; 1/2 cup pitted green olives; 2 teaspoons fresh lemon juice; 1/4 cup fresh cilantro leaves (chopped)

Rebecca Hopkins

February 18, 2026

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Let me tell you about the first time I made this Moroccan Chicken. It was a chilly, gray Tuesday, and I found myself staring into my fridge with a pack of chicken thighs and absolutely no plan. I craved something warm, comforting, but also exciting; a break from the usual weeknight rotation. That’s when I remembered this recipe. Within an hour, my kitchen was filled with the most intoxicating aroma: warm cinnamon, earthy cumin, and bright cilantro. As my family sat down to eat, the silence was punctuated only by contented sighs. My husband, usually a meat and potatoes guy, looked up and said, “This is incredible. Make this again.” This Moroccan Chicken has since become my secret weapon for transforming a simple dinner into something that feels like a special occasion. It’s proof that with a handful of spices and a single pot, you can travel the world from your own kitchen.

Let’s dive into the magic of this dish. The flavor is a complex, beautiful tapestry that’s both deeply savory and subtly sweet. The warm, earthy notes of cumin, coriander, paprika, and turmeric form a rich, fragrant base, while a whisper of cinnamon adds a surprising and delightful warmth. This isn’t a spicy heat; it’s a gentle, aromatic warmth that’s incredibly comforting. The tender, juicy chicken thighs (with their crispy, seared skin) soak up all those incredible flavors. But the real surprises come from the additions: plump golden raisins burst with sweet pops of flavor, while briny green olives add a salty, tangy contrast that cuts through the richness. A final squeeze of lemon and a shower of fresh cilantro brighten everything. The texture is a perfect symphony: the crisp chicken skin, the tender, fall apart meat, and the silky, savory sauce that coats every bite. Served over couscous, it’s a bowl of pure, soul satisfying bliss.

Secrets to Moroccan Chicken Success

These pro tips are your guarantee for a perfect, restaurant quality dish every single time.

Don’t Skip the Spice Toasting: When you add the spice blend and flour to the pan and cook for 30 seconds, you’re doing more than just mixing. You’re “blooming” the spices in the hot oil, which wakes them up and deepens their flavor dramatically. This tiny step makes a huge difference.
Get a Good Sear on the Chicken: Take your time with this step! Cooking the chicken skin side down until it’s a deep, golden brown is crucial. That crispy skin is not only delicious on its own, but it also releases flavorful fat that builds the foundation of your sauce.
Use Bone In, Skin On Thighs: For a dish like this, bone in, skin on thighs are the star. The bone adds flavor and helps keep the meat incredibly moist during the oven braise, and that skin? Well, that’s non negotiable for texture.
Don’t Forget to Rest: After the chicken comes out of the oven, letting it rest for a few minutes before serving allows the juices to redistribute throughout the meat, ensuring every bite is as tender and flavorful as possible.

Make Ahead, Storage & Freezing Instructions

This dish is a meal prep superstar, and its flavors actually get better with time.

Make Ahead Spice Blend: The spice blend can be made up to a month in advance. I love making a double or triple batch; it’s fantastic sprinkled on roasted potatoes, vegetables, or grilled meats for an instant flavor boost.
Storing Leftovers: Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 4 days. The flavors meld beautifully overnight.
Reheating: Reheat gently on the stovetop over medium low heat, adding a splash of chicken broth or water to loosen the sauce if needed. You can also reheat in the microwave.
Freezing Instructions: This dish freezes exceptionally well! Place the cooled chicken and sauce in a freezer safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating on the stovetop.

Step by Step Instructions

Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour

Follow these simple steps for a stunning and flavorful one pot meal.

1Make the Spice Blend: In a small bowl, combine the ground cumin, paprika, cinnamon, ground ginger, coriander, and turmeric. Stir until well mixed and set aside.

2Preheat & Sear Chicken: Preheat your oven to 375°F (190°C). Heat the olive oil in a large, oven safe pot or Dutch oven over medium heat. Pat the chicken thighs dry with paper towels and season generously on both sides with salt and pepper.

3Brown the Chicken: Place the chicken thighs skin side down in the hot pot. Cook without moving for 4-5 minutes, until the skin is deeply golden and crisp. Flip and cook the other side for another 4-5 minutes. Transfer the browned chicken to a plate and set aside.

4Cook the Aromatics: In the same pot, add the sliced onion. Cook for 4-5 minutes, scraping up any browned bits from the bottom, until the onion is softened. Add the minced garlic and cook for 30 seconds until fragrant.

5Bloom the Spices: Add the prepared spice blend and the all purpose flour to the pot. Cook, stirring constantly, for 30 seconds to toast the spices and cook the flour.

6Make the Sauce: Pour in the chicken broth, stirring to combine and scraping up any remaining browned bits. Season with a pinch more salt and pepper to taste. Bring the sauce to a simmer.

7Add Chicken and Raisins: Return the browned chicken thighs to the pot, nestling them into the sauce. Sprinkle the golden raisins evenly over the chicken.

8Braise in the Oven: Cover the pot with a tight fitting lid and transfer it to the preheated oven. Bake for 25-30 minutes, or until the chicken is incredibly tender and cooked through.

9Finish and Serve: Carefully remove the pot from the oven (the handle will be hot!). Uncover and stir in the pitted green olives and lemon juice. Spoon the delicious sauce over the chicken. Sprinkle generously with fresh chopped cilantro. Serve immediately over couscous, rice, or with crusty bread to soak up every last drop.

Customize It: Ingredient Substitutions

This recipe is wonderfully adaptable to different tastes and dietary needs.

Gluten Free: This recipe is easily made gluten free. Substitute the all purpose flour with a 1:1 gluten free flour blend or cornstarch (mixed with a little cold water to form a slurry before adding). Ensure your chicken broth is certified gluten free.
Dairy Free: This recipe is naturally dairy free!
Vegetarian: To make a vegetarian version, omit the chicken and use a large can of drained and rinsed chickpeas. Add them with the raisins. Use vegetable broth instead of chicken broth. The cooking time in the oven can be reduced to just 15-20 minutes to heat through and meld the flavors.
Common Pantry Swaps:
- Protein: Boneless, skinless chicken thighs or drumsticks will work beautifully. Adjust cooking time as needed (boneless thighs will cook faster). Chicken breasts can be used but may be slightly less moist.
- Dried Fruit: Diced dried apricots are a fantastic substitute for or addition to the raisins, adding a lovely tangy sweetness.
- Olives: Any briny green olive, such as Castelvetrano or Picholine, works wonderfully. If you only have kalamata olives, they’ll add a more intense, fruity flavor.
- Citrus: If you have preserved lemons, chop one up and stir it in with the olives and lemon juice for an even more authentic Moroccan flavor.
- Vegetables: Add chunks of carrot, sweet potato, or Yukon Gold potato along with the raisins for a heartier, all in one meal.

Serving Suggestions: How to Build Your Moroccan Feast

This chicken is the star, but it loves a supporting cast.

The Classic Pairing: Serve it over a bed of fluffy couscous to soak up all that incredible sauce. Rice or quinoa are also perfect options.
Add a Veggie Side: A simple side of steamed green beans with a squeeze of lemon, or a Moroccan carrot salad (shredded carrots with lemon juice, cumin, and cilantro) would be wonderful.
Warm Bread: Don’t forget a loaf of crusty bread or warm pita for sopping up every last drop of the delicious sauce.
Beverage Pairings: The warm spices in this dish pair beautifully with a medium bodied red wine like a Côtes du Rhône or a fruity Grenache. For a non alcoholic option, sparkling water with a slice of orange or mint tea is a classic and refreshing choice.

Essential Equipment List

Large Oven Safe Pot or Dutch Oven (5-6 quart): Essential for searing the chicken and then transferring directly to the oven. A good Dutch oven provides even heat distribution.
Tongs: For safely flipping the chicken thighs.
Chef’s Knife and Cutting Board: For prepping the onion and cilantro.
Small Bowl: For mixing the spice blend.
Measuring Spoons
Wooden Spoon or Spatula: For stirring the sauce and scraping up the browned bits.

Frequently Asked Questions (FAQ)

Can I make this in a slow cooker instead of the oven?
Absolutely! This dish adapts beautifully to a slow cooker. Follow the recipe through step 6 (creating the sauce on the stovetop). Then, transfer everything; including the browned chicken, sauce, and raisins; to your slow cooker. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours. Stir in the olives, lemon juice, and cilantro just before serving.
Can I use boneless, skinless chicken thighs?
Yes, you can! They will cook faster, so reduce the oven baking time to about 15-20 minutes, or until the chicken is cooked through. You’ll miss out on the crispy skin, but the flavor will still be fantastic. You could also sear them well for extra browning.
What if I don’t have all the spices? Can I omit one?
While the blend is balanced, you can make it work. Cumin, paprika, and cinnamon are the most defining flavors. If you’re missing one of the others, you can still proceed; it will just have a slightly different flavor profile. Try to include the coriander and ginger if you can!
Is this dish spicy?
No, this dish is not spicy in a “hot” way. The warmth comes from the spices like cumin, cinnamon, and ginger, which add depth and aromatic heat, not a fiery kick. It’s very family friendly.