Easy Moroccan Flavors for Busy Cooks layers chicken thighs, chickpeas, and tomatoes with cumin, paprika, turmeric, and cinnamon for a vibrant, anti-inflammatory Mediterranean dinner.
Chef Rachel sears the chicken, blooms Moroccan spices in olive oil, then simmers everything together so busy weeknights still feel special and the anti-inflammatory turmeric and ginger work their magic in every bite.
See also: +10 Easy Moroccan Dinner Ideas for Busy Weeknights
Table of Contents
Table of Contents
Nutrition Facts
Estimated per serving for a Moroccan chicken and chickpea one-pot dish.
| Nutrient | Amount |
|---|---|
| Calories | 390 kcal |
| Protein | 32 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 7 g |
| Total Fat | 16 g |
| Saturated Fat | 3.5 g |
| Sodium | 680 mg |
| Sugars | 6 g |
Tips and Variations for Easy Moroccan Flavors for Busy Cooks
Use boneless skinless chicken thighs for juicy, quick-cooking protein, or swap to turkey, white fish, or extra chickpeas to keep it plant-based.
- Boost anti-inflammatory power by adding extra turmeric, ginger, and a squeeze of lemon, then finish with fresh herbs and a drizzle of olive oil for Mediterranean bowls.
- Serve over couscous, quinoa, or brown rice, cool completely, and portion into meal prep containers for 3–4 days or freeze for grab-and-go healthy dinners.
Easy Moroccan Flavors for Busy Cooks
Ingredients
Equipment
Method
- Instructions
- Heat olive oil in a large skillet over medium-high heat, season chicken thighs with salt and pepper, and sear until golden on both sides, then remove and set aside.
- Lower heat to medium, add onion to the same skillet, and sauté until softened and lightly caramelized.
- Stir in paprika, cumin, cinnamon, turmeric, ginger, and garlic, cooking for about a minute until fragrant and the spices coat the onions.
- Pour in tomatoes, chickpeas, and a splash of broth, scraping up any browned bits from the bottom of the pan, then nestle the chicken back into the skillet.
- Bring to a gentle simmer, cover, and cook until the chicken is cooked through and tender and the sauce has thickened.
- Finish with lemon juice and fresh herbs, taste and adjust seasoning, then serve hot over couscous, quinoa, or your favorite grain.
Notes
Approximately 390 kcal per serving, depending on chicken cut and added oil. Protein
Approximately 32 g protein per serving from chicken thighs and chickpeas.
Summary
A quick one-pot Moroccan chicken dish with chickpeas, tomatoes, and anti-inflammatory spices for busy weeknight Mediterranean meal prep bowls.
Equipment
- Large nonstick skillet or Dutch oven with lid
- Cutting board and chef’s knife
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients for Easy Moroccan Flavors for Busy Cooks
- Olive oil or avocado oil
- Yellow onion, sliced thin
- Boneless skinless chicken thighs
- Sea salt and black pepper
- Sweet or smoked paprika
- Ground cumin
- Ground cinnamon
- Ground turmeric
- Ground ginger
- Garlic cloves, minced
- Canned diced or crushed tomatoes
- Cooked chickpeas, drained and rinsed
- Chicken broth or water
- Lemon juice
- Fresh cilantro or parsley, chopped
Instructions for Easy Moroccan Flavors for Busy Cooks
- Heat olive oil in a large skillet over medium-high heat, season chicken thighs with salt and pepper, and sear until golden on both sides, then remove and set aside.
- Lower heat to medium, add onion to the same skillet, and sauté until softened and lightly caramelized.
- Stir in paprika, cumin, cinnamon, turmeric, ginger, and garlic, cooking for about a minute until fragrant and the spices coat the onions.
- Pour in tomatoes, chickpeas, and a splash of broth, scraping up any browned bits from the bottom of the pan, then nestle the chicken back into the skillet.
- Bring to a gentle simmer, cover, and cook until the chicken is cooked through and tender and the sauce has thickened.
- Finish with lemon juice and fresh herbs, taste and adjust seasoning, then serve hot over couscous, quinoa, or your favorite grain.
Notes
- For extra anti-inflammatory benefits, double the turmeric and add a pinch of black pepper to boost curcumin absorption.
- Add chopped dates or dried apricots for a sweet-savory Moroccan touch.
- This dish keeps well in the fridge and tastes even better the next day after the spices have melded.
Calories
Approximately 390 kcal per serving, depending on chicken cut and added oil.
Protein
Approximately 32 g protein per serving from chicken thighs and chickpeas.
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