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Moroccan one-pot meals with chicken thighs, rice, butternut squash, carrots, chickpeas, and aromatic North African spices garnished with fresh cilantro

Moroccan One-Pot Meals You'll Love

Experience aromatic Moroccan flavors in easy one-pot meals featuring chicken, rice, vegetables, and warm North African spices. Ready in 60 minutes with minimal cleanup.
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Servings: 4
Calories: 594
Ingredients Equipment Method Notes

Ingredients
  

  • 5 chicken thighs bone-in, skin-on
  • 3 tablespoons olive oil divided
  • 1 large onion coarsely chopped
  • 3 cloves garlic minced
  • 1- inch piece fresh ginger minced
  • 1 cup long-grain rice
  • 2 cups chicken stock
  • 2 tablespoons ras el hanout
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon ground cinnamon
  • ½ teaspoon turmeric
  • ¼ teaspoon cayenne pepper
  • 1 large pinch saffron optional
  • 4 large carrots sliced lengthwise
  • 2 cups butternut squash cubed
  • 1 zucchini cut into sticks
  • 1 15-ounce can chickpeas, drained
  • ½ cup Kalamata olives
  • 1 preserved lemon chopped (or 1 fresh lemon)
  • 2 bay leaves
  • Salt and black pepper
  • Fresh cilantro for garnish
  • Greek yogurt for serving

Equipment

  • Large Dutch oven with lid
  • Sharp chef's knife
  • Cutting Board
  • Measuring cups and spoons
  • Wooden spoon
  • Meal prep containers

Method
 

  1. Mix ras el hanout, 2 tablespoons olive oil, garlic, ginger, cilantro, saffron, salt, and pepper into paste. Rub over chicken thighs. Marinate 1 hour to overnight.
  2. Preheat oven to 350°F. Heat 1 tablespoon oil in Dutch oven over medium-high heat. Brown chicken skin-side down for 5-7 minutes per side. Remove and set aside.
  3. Sauté onions in remaining fat for 3-5 minutes until softened.
  4. Add rice and stir to coat. Add carrots, butternut squash, bay leaves, lemon, olives, and chicken stock. Season with salt and bring to boil.
  5. Turn off heat. Place chicken thighs skin-side up on top of rice. Cover tightly with lid.
  6. Bake covered for 30 minutes. Remove lid and bake 5 more minutes to crisp chicken skin.
  7. Add zucchini and chickpeas during last 10 minutes if desired.
  8. Let rest 5-10 minutes. Remove bay leaves. Garnish with cilantro, almonds, and yogurt.

Notes

Use bone-in, skin-on chicken thighs for best flavor. Don't lift lid during cooking to keep steam trapped. Store up to 4 days refrigerated or freeze (without rice) up to 2 months. Add splash of broth when reheating