Spicy Moroccan Chicken
Embark on a culinary journey with this Spicy Moroccan Chicken, an aromatic and flavor-packed dish inspired by the vibrant spices of North Africa. Tender chicken thighs are seared to golden perfection and simmered in a rich, spiced sauce infused with cumin, paprika, cinnamon, and a hint of cayenne pepper for a warming kick. Sweet notes of honey and the brightness of lemon juice balance the bold flavors, while chickpeas add hearty texture and protein to the dish. Finished with fresh herbs and optional harissa for an extra layer of heat, this one-pan recipe is perfect for weeknight dinners or entertaining. Serve it over fluffy couscous or steaming rice for an unforgettable Moroccan-inspired meal that’s as easy to make as it is satisfying.
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 1 large, finely chopped onion
- 4 minced garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons ground ginger
- 0.5 teaspoons cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1.5 cups chicken broth
- 1 zested and juiced lemon
- 1 tablespoon honey
- 2 tablespoons tomato paste
- 1 can, drained and rinsed chickpeas
- 2 tablespoons, chopped fresh cilantro
- 2 tablespoons, chopped fresh parsley
- 1 tablespoon (optional for extra heat) harissa paste
Instructions
Season the chicken thighs with half the salt, black pepper, and a pinch of cayenne pepper. Set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken thighs on both sides until golden brown, about 3-4 minutes per side. Remove the chicken and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the chopped onion until softened, about 5 minutes. Stir in the minced garlic and cook for another minute.
Add the ground cumin, paprika, cinnamon, ginger, and remaining cayenne pepper to the skillet. Toast the spices for 1-2 minutes until fragrant.
Stir in the tomato paste, harissa paste (if using), and chicken broth, scraping up any browned bits from the bottom of the skillet.
Add the lemon zest, lemon juice, honey, and the remaining salt to the skillet. Mix until well combined.
Return the seared chicken thighs to the skillet, ensuring they are nestled in the sauce. Cover and cook on low heat for 20 minutes.
After 20 minutes, add the drained chickpeas to the skillet. Simmer for another 10 minutes or until the chicken is fully cooked and tender.
Garnish with freshly chopped cilantro and parsley before serving. Pair with warm couscous or rice for a hearty meal.
Nutrition Facts
Calories |
2327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.1 g | 151% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 3969 mg | 173% | |
| Total Carbohydrate | 128.3 g | 47% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 46.1 g | ||
| Protein | 190.3 g | 381% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 390 mg | 30% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 3533 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
