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Healthy Moroccan one-pot dinner with chicken thighs, chickpeas, carrots, potatoes, cauliflower, and spices in a Dutch oven, topped with fresh cilantro.

Healthy Moroccan Dinner Ideas — One-Pot Magic

Easy, nourishing Moroccan-inspired one-pot dinners with chicken, chickpeas, vegetables, and warm spices for simple, healthy Mediterranean meal prep.​
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Ingredients Equipment Method Notes

Ingredients
  

  • For Moroccan Spice Mix:
  • Ground cumin
  • Sweet or smoked paprika
  • Ground turmeric
  • Ground cinnamon
  • Ground coriander
  • Ground ginger
  • Sea salt and black pepper
  • For One-Pot Dinner:
  • Olive oil
  • Boneless or bone-in chicken thighs or drumsticks
  • Yellow onion chopped
  • Garlic cloves minced
  • Fresh ginger minced
  • Carrots sliced
  • Potatoes or sweet potatoes cubed
  • Cauliflower florets
  • Cooked chickpeas drained and rinsed
  • Crushed or diced tomatoes optional
  • Chicken or vegetable broth
  • Dried cherries raisins, or apricots (optional)
  • Fresh lemon juice
  • Fresh cilantro or parsley chopped

Equipment

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

Method
 

  1. In a small bowl, combine cumin, paprika, turmeric, cinnamon, coriander, ginger, salt, and pepper to make the Moroccan spice mix.​
  2. Heat olive oil in a large Dutch oven or deep skillet over medium-high heat, season chicken with half the spice mix, and sear until golden on both sides, then remove and set aside.​
  3. Lower heat to medium, add onion, garlic, and fresh ginger to the same pot, and sauté until softened and fragrant.​
  4. Add carrots, potatoes, and cauliflower, sprinkle with the remaining spice mix, and stir to coat the vegetables.​
  5. Add chickpeas, tomatoes (if using), and broth, then nestle the seared chicken back into the pot.​
  6. Bring to a gentle boil, reduce heat to low, cover, and simmer for 25–35 minutes (depending on chicken cut) until the chicken is cooked through, vegetables are tender, and the flavors have melded.​
  7. Stir in dried fruit if desired, finish with lemon juice and fresh herbs, taste and adjust seasoning, then serve hot over couscous, quinoa, or rice.​

Notes

For a plant-based version, omit chicken and double the chickpeas, or add tofu or tempeh cubes.​
Add a handful of spinach or kale in the last 5 minutes of cooking for extra greens.​
This one-pot dinner stores beautifully in the fridge for 4–5 days and freezes well for up to 3 months.​
Calories
Approximately 420 kcal per serving, depending on chicken cut and vegetables used.​
Protein
Approximately 34 g protein per serving from chicken and chickpeas.