Description
This Moroccan Chicken recipe features tender, flavorful bone-in, skin-on chicken thighs simmered in a spiced chickpea and vegetable sauce. Aromatic spices like paprika, cumin, ginger, coriander, and cinnamon create a warm and fragrant dish, finished with fresh lemon, olives, and cilantro for a vibrant Mediterranean-inspired meal ready in just 35 minutes.
Ingredients
Spice Mix
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp ground ginger
- ½ tsp salt
- ¼ tsp ground coriander
- ⅛ tsp ground cinnamon
Chicken and Vegetables
- 1.5 lb bone-in, skin-on chicken thighs
- 1 tbsp olive oil
- ½ onion, diced
- 1 carrot, diced
- 2 garlic cloves, minced
- 1 tsp fresh ginger, minced
Sauce and Garnish
- 2 tbsp tomato paste
- ½ lemon, zest and juice
- 2 cups chicken broth (plus more as needed)
- 1 can chickpeas, drained and rinsed
- ½ cup green olives
- ¼ cup fresh cilantro, chopped
Instructions
- Prepare the Spice Rub: In a small bowl, combine paprika, cumin, ground ginger, salt, ground coriander, and ground cinnamon. Rub half of this spice mix evenly all over the chicken thighs to infuse them with flavor.
- Sear the Chicken: Heat olive oil in a large skillet over medium heat until hot. Place the chicken thighs skin-side down and cook for 5 minutes to develop a crispy, golden skin. Flip the chicken and cook for another 4 minutes on the other side. Remove the chicken from the skillet and set aside on a plate.
- Sauté the Vegetables and Spices: In the same skillet, add diced onion and carrot, sautéing for about 5 minutes until softened. Add minced garlic, fresh minced ginger, tomato paste, and the remaining spice mixture, stirring constantly for 1 minute to release the aromas and coat the vegetables.
- Add Liquids and Chickpeas: Stir in lemon zest and juice, chicken broth, and the rinsed chickpeas. Scrape the bottom of the skillet to loosen any browned bits to enhance flavor.
- Simmer the Chicken: Nestle the seared chicken thighs, skin side up, into the chickpea mixture. Cover the skillet with a lid and let simmer gently over medium-low heat for 15-20 minutes until the chicken is fully cooked through and tender. Add extra chicken broth if the sauce reduces too much during cooking.
- Finish and Serve: Remove the skillet from heat, then stir in green olives and chopped cilantro. Serve the Moroccan chicken and chickpeas hot, either on its own or over rice for a complete meal. Enjoy!
Notes
- Bone-in, skin-on chicken thighs provide the best flavor and moisture for this recipe.
- You can substitute fresh lemon zest and juice with bottled lemon juice in a pinch, though fresh is preferable.
- Adding more chicken broth during simmering will ensure the sauce remains saucy and prevents burning.
- Serve over fluffy couscous or steamed rice to soak up the delicious sauce.
- This dish can be prepared in one skillet making cleanup easy.
