With all those rich and aromatic Moroccan flavours this juicy succulent chicken dish is a one-pot wonder that comes together so easily and tastes delicious too.
This Moroccan chicken dish is Mediterranean comfort food at its very best. Its comfort food for a cold day with all the taste and colour of summer sunshine.
I love this sort of meal, easy to prepare and you know it’s healthy too. Now throw in the fact that the chicken just falls off the bone and melts in the mouth and is packed with all those wonderful Moroccan flavours and you have a meal that can be both a low maintenance midweek supper or a weekend celebration with friends.
With good quality free-range (if possible) chicken, turmeric (a go-to spice that is just SO good for you), chickpeas, ginger, garlic and olives it is packed with goodness.
I have used preserved lemons for my chicken recipe as they really are a staple of Moroccan cooking. They are super easy to make and keep for ages to are great to have on hand for all sorts of recipes. Here is my recipe for quick and easy preserved lemons.
Throw in the tomatoes and fresh herbs and it just ticks all the boxes.
How to make this
Don’t you just love a one-pot meal. When you can just about throw everything in there with very little effort and the knowledge that there is hardly any washing up to do afterwards, result!
First, you want to sear the chicken pieces in a little oil then add your onion and spices to get all those aromatic flavours going in the pan.
Add the chickpeas and preserved lemon and then semi cover the pan and let the cooker do the work for you. In about 30 minutes you can lift the lid completely. Toss in the olives and finally the fresh herbs at the end of cooking.
Now you will have the most deliciously succulent Moroccan spiced chicken dish you can imagine.
This Moroccan Chicken recipe is a prime example of the Mediterranean Diet at its best with chickpeas adding bulk to the dish instead of rice, pasta or other heavy carbs. Serve it just with a green salad on the side.
However, if you are like me and just plain starving for a hearty plateful of Moroccan spiced goodness go ahead and add some rice on the side. Or maybe serve this with couscous or a baked potato on the side.
This recipe serves two people and is easy to multiply for a family meal or to feed a crowd.
You can make this chicken dish ahead of time and reheat when you are ready to serve. Make sure it is piping hot of course. You can freeze this too of course for up to 3 months.
Looking for more super easy chicken recipes to try? Then check these out before you go;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
One-pot Moroccan Chicken
- 1 tbsp olive oil
- 400 g chicken (I used 2 thighs and 2 drumsticks)
- 1/2 tsp turmeric
- 1/2 onion chopped
- 1 clove garlic minced
- 1 tsp grated fresh ginger
- pinch saffron
- pinch sea salt and ground black pepper
- 400 g can of chickpeas drained
- 1 tsp finely chopped preserved lemon
- 2 tbsp chopped olives
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh coriander
- Heat oil in large pan till hot and sear the chicken for 2 mins on both sides
- Lower the temperature and add turmeric until aromatic then add the onion, garlic, ginger and seasonings
- Add the drained chickpeas plus half a can of water and the preserved lemon
- Bring everything to a boil and then lower temperature and semi cover the pan and let it simmer gently for 30 mins until the chicken is tender
- Remove lid completely for a further 10 mins cooking time
- Serve with a scattering of the fresh herbs