Moroccan Chicken
Easy, inexpensive, and unique chicken dish
50 minutes, 4 servings

Spice Blend Ingredients

1 tsp	Ground cumin
1 tsp	Paprika
½ tsp	Cinnamon
½ tsp	Ground ginger
½ tsp	Ground coriander
¼ tsp	Ground turmeric
½ tsp	Salt
¼ tsp	Ground pepper

Main Dish Ingredients

6	Bone in, skin on chicken thighs (*See note below if you want to use boneless thighs)
2 Tbsp	Olive oil
1	Medium white or yellow onion, sliced (not chopped)
2	Carrots, peeled and sliced thin
2 tsp	Minced garlic (2 cloves)
2 Tbsp	Flour
2 cups	Chicken broth
½ cup	Green olives (no pits)
1	Juice from one lemon, or 3-4 Tbsp of lemon juice
¼ cup	Chopped cilantro leaves
to taste	Salt and fresh ground pepper
for serving	Cooked couscous or brown rice

Special Equipment

-	Dutch oven with cover, or large ovenproof pan with cover.

Preparation

1. Preheat oven to 375F.
2. Combine all spice ingredients, mix and set aside.
3. Heat olive oil (2 Tbsp) in a pan .
4. Season the chicken (6) on both sides with salt and pepper.
5. Put chicken pieces (skin side down) in the oil, sauté for 4-5 minutes per side until it starts to brown. No need to cook through here.
6. Remove chicken from pan and either set aside or put in dutch oven.
7. Add the onions (1) and carrots (2) to pan . Cook for 4 minutes.
8. Add garlic and cook for an additional minute.
9. If using skinless chicken, add 2 Tbsp butter to the pan to replace the fat that would have rendered from the chicken, stir until melted.
10. Add flour (2 Tbsp) and spice mix, stir thoroughly.
11. Slowly add chicken broth (2 cups) to make a sauce.
12. Season to taste with salt and pepper.
13. Either return the chicken to the pan , or add the contents of the pan to the dutch oven with the chicken.
14. Stir to coat chicken with sauce.
15. Cover the pan or dutch oven, bake in oven for 35-45 minutes.
16. Meanwhile, cook the rice or couscous.
17. Remove from oven and stir in olives, lemon juice, and cilantro.
18. Serve with rice or couscous and enjoy!

Notes

1. You can use boneless/skinless chicken thighs in this dish by adding butter at step 9 above to replace the fat missing from the chicken skin. You need the extra fat at this step to make the roux in the next step.

Using the Right Pan for the Right Job: Stainless Steel, Carbon Steel, Nonstick, and Cast Iron

Why buying an expensive set of high-tech cookware may not be the best investment....

Selecting the Right Kitchen Thermometer: Instant-Read, Infrared, and Remote Probes

Kitchen thermometer guide for home cooks. Learn when to use an instant-read, an infrared thermometer, or a remote probe,...

Comments or questions? contact us. Read our Terms of Use, and Privacy Policy.
FirstPageRecipes.com participates in the Amazon Associates Program. When you use a link on our site to buy a product on Amazon, we earn a small commission.
© 2026 FirstPageRecipes.com. All rights reserved.

Moroccan Chicken. Recipe on first page, not a blog.

Name: Moroccan Chicken
Total time: 50 min
Yield: 4
Cuisine: North African
Ingredients: 1 tsp Ground cumin; 1 tsp Paprika; ½ tsp Cinnamon; ½ tsp Ground ginger; ½ tsp Ground coriander; ¼ tsp Ground turmeric; ½ tsp Salt; ¼ tsp Ground pepper; 6 Bone in, skin on chicken thighs (*See note below if you want to use boneless thighs); 2 Tbsp Olive oil; 1 Medium white or yellow onion, sliced (not chopped); 2 Carrots, peeled and sliced thin; 2 tsp Minced garlic (2 cloves); 2 Tbsp Flour; 2 cups Chicken broth; ½ cup Green olives (no pits); 1 Juice from one lemon, or 3-4 Tbsp of lemon juice; ¼ cup Chopped cilantro leaves; to taste Salt and fresh ground pepper; for serving Cooked couscous or brown rice; - Dutch oven with cover, or large ovenproof pan with cover.