Whole30 Moroccan Chicken
Elevate your Whole30 dinner game with this richly spiced Moroccan Chicken recipe that delivers bold, complex flavors in every bite. Tender, bone-in chicken thighs are seared to golden perfection before being bathed in a vibrant, aromatic sauce infused with warm spices like cumin, cinnamon, turmeric, and cayenne. Slow-cooked with hearty carrots, briny green olives, and tangy diced tomatoes, the dish strikes the perfect balance of savory and tangy. Garnished with fresh cilantro and served with a vibrant splash of lemon, this one-pan meal is both Whole30-compliant and irresistibly satisfying. Ready in just an hour, it's a healthy, wholesome option that's perfect for busy weeknights or an impressive weekend feast.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 14 ounces canned diced tomatoes
- 1 cup chicken broth
- 2 medium carrots, sliced
- 0.5 cup green olives, pitted and halved
- 0.25 cup fresh cilantro, chopped
- 1 lemon, cut into wedges
Instructions
Preheat your oven to 375°F (190°C).
Bring a large oven-safe skillet or Dutch oven to medium-high heat. Add 1 tablespoon of olive oil.
Season the chicken thighs with salt and black pepper on both sides.
Once the oil is hot, add the chicken thighs to the skillet, skin side down, and sear for about 5-7 minutes until the skin is golden brown. Turn and sear for another 3 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the chopped onion and sauté for about 3-4 minutes until softened.
Stir in the minced garlic, ground cumin, coriander, ginger, cinnamon, turmeric, paprika, and cayenne pepper. Cook for another 1-2 minutes until fragrant.
Add the canned diced tomatoes and chicken broth, using a wooden spoon to scrape any browned bits from the bottom of the skillet.
Return the chicken thighs to the skillet, skin side up, and add the sliced carrots.
Transfer the skillet to the preheated oven and bake for about 25-30 minutes, or until the chicken is cooked through and the sauce has thickened.
Once done, remove from the oven and stir in the green olives. Garnish with fresh cilantro.
Serve hot with lemon wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
2669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.8 g | 255% | |
| Saturated Fat | 49.4 g | 247% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 737 mg | 246% | |
| Sodium | 6172 mg | 268% | |
| Total Carbohydrate | 64.3 g | 23% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 24.7 g | ||
| Protein | 177.0 g | 354% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 541 mg | 42% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 3677 mg | 78% | |
*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.
