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Moroccan weeknight dinner ideas featuring chicken thighs with aromatic spices, onions, preserved lemons, and olives over couscous garnished with fresh parsley

Moroccan Weeknight Dinner Ideas

Quick Moroccan weeknight dinners featuring aromatic spices, tender chicken or chickpeas, and simple North African flavors. Ready in 30-45 minutes with minimal prep.
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Servings: 4
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ lbs boneless skinless chicken thighs
  • 2 tablespoons olive oil
  • 3 small onions chopped
  • ⅓ cup fresh parsley minced
  • 1 small preserved lemon chopped (or 1 fresh lemon zest and juice)
  • ⅓ cup pitted green olives
  • 1 teaspoon ground ginger
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • ½ teaspoon paprika
  • Salt and black pepper
  • 1-2 tablespoons water
  • Couscous or rice for serving
  • Greek yogurt for topping

Equipment

  • Large skillet with lid
  • Sharp chef's knife
  • Cutting Board
  • Measuring cups and spoons
  • Mixing bowls
  • Wooden spoon

Method
 

  1. Combine ginger, turmeric, cumin, paprika, salt, and pepper in small bowl. Rub spice mixture over chicken thighs.
  2. Heat olive oil in large skillet over medium heat. Add chopped onions and minced parsley, cooking 3-4 minutes until translucent.
  3. Add spiced chicken thighs to skillet. Pour in 1-2 tablespoons water and add chopped preserved lemon.
  4. Cover skillet, reduce heat to medium-low, and simmer 20-25 minutes until chicken is cooked through (165°F internal temperature).
  5. Add green olives during last 5 minutes of cooking.
  6. Turn off heat once chicken is tender and onions are fully cooked. Garnish with fresh parsley and drizzle of olive oil.
  7. Serve over cooked couscous or rice with yogurt on the side.

Notes

Use chicken thighs for juiciest results. Marinate chicken overnight for deeper flavor. Store up to 4 days refrigerated. Reheat with splash of water or broth. Substitute fresh lemon if preserved lemons unavailable.