This 20-Minute Moroccan Chicken One Pot is the ultimate answer to “What’s for dinner?” when you are short on time but craving big flavor. Packed with warm spices like cumin and cinnamon, tender chicken thighs, and bright olives, this dish brings the taste of a slow-cooked tagine to your table in a fraction of the time.
Chef Rachel loves this recipe because it uses just one skillet—meaning fewer dishes to wash! It is naturally gluten-free, dairy-free, and pairs perfectly with couscous or rice. Whether you are a beginner to Moroccan cooking or a pro, this speedy version of the classic tagine will become a family favorite.
20-Minute Moroccan Chicken One Pot
A fast, flavorful one-pot Moroccan chicken dinner with olives, lemon, and warm spices. Ready in 20 minutes!
Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and brown on all sides, about 3-4 minutes. Remove chicken to a plate.
- In the same pan, add the diced onion and cook until softened, about 3 minutes. Add the garlic and spices (cumin, coriander, paprika, cinnamon, ginger, salt, pepper) and cook for 30 seconds until fragrant.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
- Return the chicken to the pan. Add the olives and preserved lemon. Stir to combine.
- Reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until chicken is cooked through and tender.
- Uncover and simmer for 2-3 more minutes to thicken the sauce slightly if needed.
- Garnish with fresh cilantro and serve hot over couscous or rice.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: This dish freezes beautifully. Cool completely and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Serving: Traditional couscous cooks in 5 minutes and is the perfect side. For a gluten-free option, serve with quinoa or cauliflower rice.
Calories: 380
Protein: 28g
Protein: 28g
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 380 kcal |
| Protein | 28g |
| Carbohydrates | 12g |
| Fat | 24g |
| Fiber | 3g |
| Sugar | 4g |
Tips and Variations for 20-Minute Moroccan Chicken
- Spice It Up: If you love heat, add 1 teaspoon of Harissa paste or a pinch of cayenne pepper along with the other spices.
- Vegetable Boost: Add a handful of baby spinach or frozen peas in the last 2 minutes of cooking for extra color and nutrition.
- Preserved Lemon Substitute: If you can’t find preserved lemons, use the zest of one fresh lemon and 1 tablespoon of lemon juice. Add a pinch of extra salt to mimic the brininess.
- Chicken Breasts: You can use chicken breasts instead of thighs, but be careful not to overcook them. Reduce the simmering time by 3-4 minutes.
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20-Minute Moroccan Chicken One Pot
A fast, flavorful one-pot Moroccan chicken dinner with olives, lemon, and warm spices. Ready in 20 minutes!
Equipment
- Large Skillet or Dutch Oven with Lid
- Chef’s Knife
- Cutting Board
Ingredients
- 1.5 lbs Chicken thighs, boneless and skinless, cut into bite-sized pieces
- 2 tbsp Olive oil
- 1 large Onion, diced
- 3 cloves Garlic, minced
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Paprika (sweet)
- 0.5 tsp Ground cinnamon
- 0.5 tsp Ground ginger
- 0.5 tsp Salt (adjust to taste)
- 0.25 tsp Black pepper
- 1 cup Chicken broth
- 0.5 cup Green olives, pitted and sliced
- 2 tbsp Preserved lemon, rind only, finely chopped (or zest of 1 lemon)
- 0.25 cup Fresh cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and brown on all sides, about 3-4 minutes. Remove chicken to a plate.
- In the same pan, add the diced onion and cook until softened, about 3 minutes. Add the garlic and spices (cumin, coriander, paprika, cinnamon, ginger, salt, pepper) and cook for 30 seconds until fragrant.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
- Return the chicken to the pan. Add the olives and preserved lemon. Stir to combine.
- Reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until chicken is cooked through and tender.
- Uncover and simmer for 2-3 more minutes to thicken the sauce slightly if needed.
- Garnish with fresh cilantro and serve hot over couscous or rice.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: This dish freezes beautifully. Cool completely and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Serving: Traditional couscous cooks in 5 minutes and is the perfect side. For a gluten-free option, serve with quinoa or cauliflower rice.
Calories: 380
Protein: 28g
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