moroccan chicken

This is one of my favorite one pan dinners to date! It has a delicious blend of flavors and textures, it's a healthy dinner, and it's brimming with those irresistible deliciously spiced Moroccan flavors.&nbsp;

One Pan Moroccan Chicken and Couscous

chicken

Tbsp olive oil, (divided)

tsp ground cumin, (divided)

tsp ground coriander, (divided)

tsp ground cinnamon, (divided)

Salt and black pepper

red bell pepper, (cored and chopped (1 1/2 cups))

red onion

matchstick carrots

Tbsp minced garlic ((3 cloves))

turmeric

chicken broth

apricots

dry couscous

lemon juice

Fisher Sliced Almonds

Tbsp chopped fresh cilantro

Tbsp chopped fresh mint

Heat 1 Tbsp olive oil in a non-stick 12-inch saute pan or deep skillet over medium-high heat.&nbsp;

Add chicken to pan season with salt and pepper, 1/2 tsp cumin, 1/4 tsp coriander and 1/4 cinnamon. Cook, turning occasionally, until cooked through, about 7 minutes.&nbsp;

Transfer chicken to a sheet of foil and wrap to keep warm. Heat remaining 2 Tbsp oil in skillet.&nbsp;

Add in bell pepper and onion and saute 5 minutes.&nbsp;

Add in carrots, garlic, remaining 1/2 tsp cumin, 1/4 tsp coriander, 1/4 tsp cinnamon and turmeric and saute 1 minute.

Add in chicken broth and apricots, season with salt and pepper to taste and bring to a boil (it shouldn't just simmer on the edges it should boil lightly in the center as well).&nbsp;

Stir in couscous then remove from heat and let rest 5 - 6 minutes until tender.

Stir in chicken and any accumulated juices, lemon juice, almonds, cilantro and mint (you can also add in little more broth if desired). Serve warm.

Recipe source: Cooking Classy

https://content.jwplatform.com/videos/hx9aCPU0.mp4

This One Pan Moroccan Chicken and Couscous is one of my favorite one pan dinners to date! It has a delicious blend of flavors and textures, it's a healthy dinner, and it's brimming with those irresistible deliciously spiced Moroccan flavors.

One Pan Morrocan Chicken

Is chicken boring? Not this chicken! Once you try it you won&#x27;t stop thinking about it! Grab your Instant Pot and add a delicious spice blend, tomatoes and chicken breasts and have a recipe that&#x27;s perfect for dinner or meal prep! Just 10 minutes in the pressure cooker for the best and most flavorful chicken.

Instant Pot Moroccan Chicken

chicken breasts (chopped)

oz canned fire roasted diced tomatoes

paprika

cumin

chili powder

garlic powder

ginger

salt

cinnamon

cayenne

allspice

Add all ingredients to pressure cooker and stir to combine

Cover and set lid to seal

Set to high pressure for 8 minutes

Timer will start counting down to 8 minutes once the pot comes to pressure (this could take 10-15 mintues)

Once complete the timer will start counting up for the natural pressure release time, allow for 10 minutes natural pressure release, then turn valve to release to release any remaining pressure

Once the pin drops on it&#x27;s own, you can open the pot. Stir to combine!

BEST Moroccan Chicken recipe you will find! Super succulent, fall-off-the-bone tender chicken stew w/ warm Moroccan spices, lemons, olives &amp; dried fruit. Be sure to check out the step-by-step tutorial up in the post.

Moroccan Chicken Recipe

tbsp all-natural Ras El Hanout

tsp sweet paprika

tsp black pepper

Kosher salt

Private Reserve Greek extra virgin olive oil

yellow on ion, chopped

garlic cloves,

oz/28.3 g chopped fresh cilantro

58.5 green olives

37 g raisins (any kind)

47 dry apricots

tbsp/49.14 g tomato paste

Toasted slivered almonds, liking,

In a small bowl, combine Ras El Hanout and the remaining spices to make the rub.

Pat chicken pieces dry and season lightly with kosher salt on both sides. Now, rub the chicken all over with the spice rub (if you kept the skins, make sure to apply the spice rub underneath the skins for best flavor.) Set aside in room temperature for 40 to 45 minutes or so (or, if you have the time, cover and refrigerate for 2 hours or overnight. If you do this, take chicken out of fridge and let it rest at room temperature for a few minutes before cooking.)

In a 12" deep ceramic pan or braiser like this one, heat 2 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking. Add chicken (skin side down, if you kept skin) and brown for 5 minutes. Turn over and brown on the other side for another 3 minutes or so.

Lower heat to medium-low and add onions, garlic, and cilantro. Cover and cook for 3 minutes, then add lemon slices, olives, raisins, and dried apricots.

In a small bowl, mix the tomato paste and chicken broth. Pour mixture on top of the chicken as it cooks.

Bring to a simmer for 5 minutes, then, keeping heat on medium-low, cover and cook for 30-45 minutes until chicken is tender and cooked through registering an internal temperature of 165 degrees F or higher.

Garnish with more fresh cilantro and toasted almonds, if you like. Serve over plain couscous.

Like mentioned in the intro, chicken is a go-to meal in our house.  We have not experienced Moroccan spices/flavors before.  We were a bit nervous at the dark coating after the dry rub.  I worried the flavors would be too strong.  We really enjoyed the hard-to-describe range to this dish.  Different, interesting, works well with couscous.  Thanks for opening our eyes to a new set of flavors!

https://content.jwplatform.com/videos/aBWagjew.mp4

A delicious Tunisian-inspired Tagine (with your choice of  Chicken or chickpeas)  Carrots, Cous Cous and flavorful Green Harissa Sauce. A one-pan meal that can be made in 45 minutes! Vegan and Gluten-free adaptable! 
&nbsp;

Tunisian Tagine (w/ Chicken or Chickpeas) Couscous &amp; Green Harissa Sauce

chicken or

salt and chili powder

carrots

onion

ginger-minced

garlic cloves- rough chopped

coriander

caraway seeds, optional but very tasty

sugar

tomatoes

¼ cup dried apricots, diced (or sub raisins)

water

couscous

yogurt yogurt

Italian parsley, small stems OK

garlic

jalapeño

½ teaspoon smoked paprika

coriander (or cumin)

In a large heavy-bottom, ovenproof skillet or dutch oven heat to the oil. Cut chicken into bigger bite-sized pieces, 1-2 inches, and generously salt and pepper and sprinkle with chili powder (If using chickpeas, see notes). Sear chicken 5 minutes on each side, turning the heat down to medium if necessary until it&#8217;s golden brown. While chicken is searing, prep the veggies.

Slice the carrots at diagonal ⅓ inch thick. Slice the onions into rings ⅓ inch think, then cut into half-moons. Rough chop the garlic, and finely mince the ginger. Chop the apricots.

When Chicken is golden, remove it from the pan, and set it aside on a plate (it will finish cooking in the oven).  Add the onions and carrots to the same pan (adding a tad more oil if need be) and cook over medium-high heat for 3-4 minutes, stirring very often. Turn heat to medium and cook for just a few more minutes until onions become tender. Add the garlic and ginger, sauté for 2 minutes. Add the spices, and sauté for one minute to bring out their flavor. Add the salt, sugar, undrained tomatoes, dried apricots and water. Bring to a simmer and stir a bit. Once it&#8217;s simmering, stir in the couscous. Nestle in the chicken cover and place in the oven for 15 minutes.

While it&#8217;s baking, make the Green Harissa Yogurt Sauce &#8230;by placing the parsley or cilantro, garlic and jalapeño in a food processor and pulse (or finely chop) then place in a bowl. Stir in yogurt spices &amp; salt.

After 15 minutes, pull the pan from the oven. If you want the chicken to darken up a bit, broil for a minute or two. Scatter with the mint leaves and serve with Green Harissa Yogurt Sauce.

We’ve found so many fabulous recipes on this site- thank you!
I wanted to share that I made this in the slow cooker (because we didn’t have any oven-proof pots/pans that were big enough) and it turned out great! Just threw all the ingredients in and cooked it on low for 4 hrs. I added pearl couscous at the end and cooked it 15 min longer on low. 
I bet the original method of cooking this dish makes it all the more delicious, but wanted to share this option too!

This is the third recipe I've made  from this site and it was absolutely amazing!! Made it with just the chickpeas, reduced the cumin by half because I don't like the taste of cumin and the dish was perfect. I can't wait to try more recipes.

Mix all ingredients thoroughly. Store in perfectly dry and perfectly clean glass jars.  You will need 3 to 4 tablespoons of the mixture for roasting a chicken,

Roasted Chicken in Dry Spice Rub

dry cilantro flakes

dry parsley flakes

oregano

red pepper flakes

ground pepper

bay leaf

tamarind powder (skip on Passover)

This tasty Moroccan dish is warming and hearty chicken tagine that&#039;s perfect served with couscous.

Moroccan Chicken

garlic (peeled and sliced (or chopped))

sweet paprika

black pepper

chicken thighs (bone-in

flour

olive oil

lemon

Chicken Stock

lemon sliced

saffron strands saffron

oz olives (pitted)

Salt and pepper (to taste)

In a large bowl, mix the garlic, Lemon zest, lemon juice, the lemon remnants, cumin, ginger, paprika, salt and pepper, and the oil. Add the chicken. Mix everything together, cover, and set aside to marinate for anywhere from 20 minutes to 8 hours (the longer the better).

To Marinate the Chicken

Preheat the oven to 375°F/190°C.

Warm the stock, add the saffron and set aside to infuse.

Remove the chicken from the marinade and pat it dry. Remove the lemon remnants and discard. Set the marinade aside.

Lightly coat the chicken in 4 tablespoons of flour Heat the oil in a large pot over medium heat. Place the chicken skin-side down in the pan. Cook for 4-5 minutes per side, or until browned. Remove the chicken from the pan and set it aside.

Add the onion and cook for 4-5 minutes or until softened. Sprinkle with 2 tablespoons of the flour coat. Add the leftover marinade, stock, and olives.

Add the stems of the parsley, lemon slices &amp; cilantro, turmeric, and some salt and pepper. Bring to a boil over high heat, add the chicken back to the pan, and bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F/73°C.

Discard herb bunches and serve.

To Prepare the Dish

Grilled Moroccan Chicken with Ras El Hanout, garlic and lemon - a simple healthy recipe, using skinless chicken thighs, bursting with North African flavor! Delicious, fast and easy!

Moroccan Chicken Recipe with Ras El Hanout

lbs chicken thighs,

ras el hanout spice blend

garlic, finely minced

lemon zest

parsley

Make a paste with the olive oil, ras el hanout, salt, garlic and lemon zest, mixing together in a small bowl.

In a medium bowl, toss the paste with the chicken, coating all sides well. You could do this a day before and refrigerate.

Grill the thighs over medium-high heat, getting good grill marks on both sides. Move to a cooler side of grill, cover, and grill until cook through ( to 170 F), or place in a warm 350F oven to finish.

Right before serving, Squeeze with lemon and sprinkle with fresh herbs (mint and/or parsley).

Or make the Preserved Lemon Gremolata, and spoon over top.

Absolutely!!! 5 stars hands down. Already sent the link to some friends!

Please provide details of how to bake in oven.

Easy and out of this world! Whole family enjoyed!

This recipe looks really good! My favorite part is that is looks pretty easy to make. I think it'll be a food recipe to add to my meal prep. Thanks!

I really want to make this for some friends who have just had a baby but wondered, how would I need to adapt the cooking time and temp for 'boned' thighs?

Made this last night for dinner and everyone loved it. I served it with corn on the cob, watermelon and cucumber salad and a shirataki noodle stir fry.  The entire dinner fit together perfectly for a hot summer night.  I would have loved to see if the chicken would have tasted better the next day but there were no leftovers!  Another winner Sylvia!

Delicious!  Made for company - everyone loved it!  I seared on grill to get marks then transferred to oven.  Yum!

So delicious and flavorful, we made these again as soon as we could. I’m curious if it would taste good with some type of yogurt sauce on the side as well!

I have no access to a grill in my downtown condo but started this on sauté in my Instant Pot, pressure cooked it for 4 minutes and finished it on sauté. It was delicious!  I did a relish with carrot, red onion and a bit of rice vinegar and topped it with a yogurt, dill and honey sauce.

So quick and yummy!  We ran out of ras el hanout that we bought in Morocco.   Your recipe for the spice blend is perfect!

I made this a couple of nights ago and cooked it in the oven. It was so delicious and easy! I also made your labneh recipe to go with the chicken - also easy and so very good. Your approach to food and cooking is very closely aligned with how I do things, except you are a trained chef - so my cooking is getting seriously elevated. The photography is beautiful! My only wish is that I could pay somehow for your expertise and get rid of all the super annoying ads.

Great recipe but I cannot tolerate all he ads.  Too distracting.  As I type this there are seven all in motion.  Popping up and down.  I'm not up for the challenge of fighting to get a recipe.  Sorry,

It was delicious but also super quick and easy.  Perfect!

This was devastatingly  delicious !!!
We have an unknown jar of Ras El Hanout spice in the pantry.  The lemon zest pulls this together.  I love salt and what it does for chicken but next time I may cut the salt by a  25-50 percent.  Ah heck no.  Leave it salty. The paste marinade was applied about 6 hours before cooking.  Used charcoal BBQ which adds character. Served it with brown rice mixed with chopped figs, scallions, and grape tomatoes, and a Raita of yogurt cucumber and garlic.   Holy cow !!

Amazing recipe! I served it with Persian style rice.

This was a very tasty recipe.  The only criticism I have was that it was too salty.  The
Ras el Hanout I used had sea salt as the fourth ingredient, so I would caution cooks
to look at the ingredients in the Ras el Hanout they are using.  This recipe is definitely a
keeper, but next time I will eliminate the 2 teaspoons of kosher salt.  Thank you for
a wonderful and exotic chicken.

I give this an enthusiastic 5🌟!!  So great!! This was a wonderful experience to put all these spices together!   I followed the recipe exactly, except used a lime instead  of  a lemon, with mint over all!!

Wow, this was fantastic!  Followed the recipe exactly and served alongside your Moroccan Lentil Salad.  The flavors were so delicious, and it was lovely to eat outside with a delicious glass of wine.

This was another super delicious chicken dish!  The flavor was amazing.  Thank you again.

This recipe is added into our permanent rotation.  Marinated it overnight, adding Lemon EVOO.  Didn't have preserved lemons so made a standard gremolata.  Serviced with Trader Joe's Tzatziki.  Family and dinner guests raved about it and requested recipe.  Can cook in summer or winter.  Delicious - thank you Sylvia!

Hi Sylvia, 
I can't believe it! I was looking for a chicken thigh recipe with ras el hanout and I found yours! I recognized your face immediately... you catered my wedding 5 1/2 years ago and I don't know if I ever got a chance to say how perfect it was! THANK YOU!!! I still get compliments all these years later on the menu and presentation! You blew me away and it was NOT an easy crowd! Thank you thank you thank you!! I hope you are well and I can't wait to try this recipe tonight for dinner!

I used this base recipe to marinade some chicken thighs in the paste. I then made a breadcrumb mix with a blend of herbs and spices(coriander powder, garlic, cayenne,  salt, pepper, chilli flakes, lemon zest, chopped parsley) and a splash of olive oil. Coat each thigh in flour, dip in beaten egg mix, then cover in the breadcrumb mix and bake in the oven until crisp and golden brown. Genuinely one of the best things I have ever made. Delicious!!

Another delicious "Sylvia recipe"!  When my girls ask for menu ideas, I say, "Sylvia has a great recipe for (fill in the blank)!" Now I can add this Moroccan chicken dish, preserved lemons, and the ras el hanout blend to my list of excellent recipes.  The preserved lemon gremolata elevated this dish to new levels.  Wow!

An easy, tasty weeknight meal: Roasted sheet pan chicken with Moroccan spices, fresh orange and carrots. The chicken is delicious over couscous, quinoa or with warm flatbread on the side.

Moroccan Orange Sheet Pan Chicken

chicken thighs

red onion (thinly sliced)

orange

green onions (white and green parts sliced 1/2-inch thick)

Medjool dates (finely chopped)

cumin seeds

red chili flakes

cilantro

Preheat oven to 450 (230C) degrees.

Arrange the chicken on a large rimmed baking sheet.

Add the red onion, carrots, orange, green onions, garlic, dates and ginger to the chicken. Pour over the olive oil and sprinkle everything with the cumin, coriander, salt, and chili.

Toss well with your hands so that all the ingredients are evenly coated with the oil and spices (go ahead and use tongs if you don't want to touch the raw chicken).  Space the chicken and vegetables so they are in a flat, even layer.

Roast 22-25 minutes. The orange should be charred in spots, the carrots tender and the chicken nicely golden brown and cooked through.

Squeeze the orange wedges with tongs, or press on them with the back of a spoon to release their juices. Sprinkle the cilantro over and serve.

This healthy chicken recipe has become one of my go-to dinners! It's boasting with so many bright, aromatic flavors and it's one of the tastiest chicken recipes you'll have ever tried! Just be sure to allow enough time to marinade so chicken can really soak up that flavor.

Grilled Moroccan Chicken

(6 oz) boneless skinless chicken breasts*

Tbsp ginger

tsp cumin

tsp coriander

tsp cinnamon

chopped fresh cilantro, (plus more for serving)

Pound thicker parts of a chicken breasts with the flat side of a meat mallet to even out their thickness.&nbsp;

In a medium mixing bowl whisk together olive oil, lemon juice, garlic, ginger, cumin, coriander, paprika, cinnamon, turmeric and cilantro. Season with salt and pepper (about 3/4 - 1 tsp salt and 1/2 tsp pepper).&nbsp;

Place chicken in a gallon size resealable bag. Pour marinade over chicken and seal bag while pressing out excess air.&nbsp;

Rub marinade over chicken breasts (and make sure marinade goes between chicken breasts). Transfer to refrigerator and allow to marinate at least 2 hours and up to 8 hours.

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