Moroccan Chicken is bursting with flavor and will quickly become one of your family’s favorites! It’s fast, affordable and super easy to make.
This Moroccan Chicken dish has hands-down become my favorite dinner to make for the family lately. The spices add so much flavor, and the chicken comes out so delicious and juicy. I still can’t get over how easy it is to make. It was ready in less than 30 minutes. It has tons of flavor, like I said, but it’s not spicy if you’re concerned for kids with delicate taste buds (unless your kids are like my son who eats raw onions like they’re candy).
I made this the other night, and Gemma had a blast helping me measure out all the spices. Simple little activities like dumping spices into a sauce may seem boring to adults, but to kids, it’s super fun. She loved smelling and tasting each spice while we were cooking and eating the final dish (which takes no time to prepare).
For this recipe I used chicken thighs because they’re inexpensive and stay nice and juicy, but you could also use breasts if you have them on hand. I love making this recipe because it’s a one pot recipe. Everything cooks together in one dish, so the clean up couldn’t be easier! It’s the perfect recipe for a busy weeknight when you want to get dinner on the table and cleaned up at quickly as possible.
It’s always great to have classic chicken recipe that you can have at the ready when you need to whip up a quick dinner for your family. If you’re looking for more you should definitely try my Lemon Herb Chicken, Roast Chicken with Caramelized Lemons, Cherry Tomatoes and Olives or have any these 6 Chicken Marinades ready to go.
I promise this Moroccan Chicken recipe won’t disappoint. Serve with a scoop of couscous, and this dish will be a hit with even the tiniest eaters in your family!
- 1 tablespoon olive oil
- 1 small onion, sliced thin
- 1 teaspoon paprika
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1/4 teaspoon ground ginger
- 1 teaspoon kosher salt
- 1 15 ounce can chopped tomatoes
- 1 can garbanzo beans, drained and rinsed
- 1 pound chicken thighs, skinless
- In a large saute pan heat the oil over medium heat.
- Saute the onions for 5 minutes or until translucent.
- Add the spices and tomatoes, bring to a boil.
- Add the garbanzo beans and chicken to the sauce mixture and stir to coat.
- Reduce to a simmer, cover and cook for 20 minutes, stirring halfway through.