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Easy Moroccan chicken with chickpeas, tomatoes, and spices in a white skillet, topped with fresh cilantro.

Easy Moroccan Flavors for Busy Cooks

Summary A quick one-pot Moroccan chicken dish with chickpeas, tomatoes, and anti-inflammatory spices for busy weeknight Mediterranean meal prep bowls.​
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Servings: 1
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients
  • 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

Equipment

  • Equipment
  • Large nonstick skillet or Dutch oven with lid
  • Cutting board and chef’s knife
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method
 

  1. Instructions
  2. 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.​
  3. Lower heat to medium, add onion to the same skillet, and sauté until softened and lightly caramelized.​
  4. Stir in paprika, cumin, cinnamon, turmeric, ginger, and garlic, cooking for about a minute until fragrant and the spices coat the onions.​
  5. 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.​
  6. Bring to a gentle simmer, cover, and cook until the chicken is cooked through and tender and the sauce has thickened.​
  7. Finish with lemon juice and fresh herbs, taste and adjust seasoning, then serve hot over couscous, quinoa, or your favorite grain.​

Notes

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.