This One Pot Moroccan Chicken is flavor-packed, nourishing, and ready in less than an hour! Whip this meal up on a weeknight or meal prep it for the week. You won’t be disappointed.
We love chicken recipes that you can meal prep in no time! After you make this one-pot Moroccan chicken, try one of our best chicken casserole recipes or our delicious chicken noodle soup recipe.
Table of Contents
Favorite Morrocan Chicken
There is truly nothing better than a one-pot meal. Only 1 dirty pot? Yes, please. This One-Pot Morrocan Chicken features delicious seared Moroccan chicken thighs along with sweet potatoes, russet potatoes, and green olives.
Since we’re all about cooking from scratch with real food, we’ll teach you how to make a simple Morrocan seasoning and share simple instructions for this flavor-blasted one-pot meal!
- Feeds a crowd and is perfect for meal planning.
- You only need ONE POT
- It is packed with so many veggies.
Everything You Need to Know about Our Moroccan Chicken Thighs
Here are all of the ingredients we used plus some substitutions you can make if you are out of something or need to make substitutions to meet your personal dietary needs!
- Boneless, skinless hicken thighs: we prefer a boneless thigh, but bone-in works too,
- Moroccan chicken seasoning: our homemade seasoning is so delicious an only require a few ingredients.
- Sweet potato: we love that sweet potatoes add a natural sweetness to this dish.
- Russet Potatoes: russet potatoes are hearty and soak up all of that yummy seasoning.
- Rasins: raisins will add a bite of sweet in every bite.
- Green olives: green olive add a nice savory balanace to all of the sweet.
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Homemade Moroccan Spice
Moroccan spices are the perfect flavor addition for chicken thighs, roasted vegetables, and tomato-based stews!
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Great Jones
The Dutchess
This is hands-down our favorite Dutch oven. It’s a 6.75 quart enameled cast iron Dutch oven that’s super high-quality and gorgeous.
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Tips for Perfect Moroccan Chicken Thighs
We also love coating meat in a spice rub, because when you sear the meat the spices caramelize and create a delicious crispy skin.
Only sear the chicken thighs for about 1-2 minutes on each side before removing them from the pot and following the rest of the recipe.
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Thermoworks Thermapen
We swear by using a meat thermometer when cooking any cut of meat. The Thermapen is our go-to meat thermometer that works every time.
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Serving Suggestions
Pair your Moroccan chicken thighs with your favorite grain. Here are some favorites.
- Brown rice
- Quinoa
- Cauliflower rice
- Coconut rice
What is Moroccan Tagine?
A tagine is a cone-shaped vessel (or a Moroccan dutch oven).
Can I use a Dutch oven to make Moroccan chicken?
Though it is a bit different than traditional Moroccan tagine, you can use a Dutch oven in place of a tagine (that’s what we use)! A Dutch oven will produce a delicious Moroccan chicken, too.
What kind of spices are rubbed on Moroccan chicken?
The Moroccan spice blend used on Moroccan chicken is usually a combination of cumin, turmeric, ginger powder, chili powder, salt, and cayenne pepper. Moroccan chicken spices may vary by recipe!
What do I serve with Moroccan chicken?
You can serve Moroccan chicken with whatever you would like! We like to serve our Moroccan chicken on a bed of couscous, jasmine rice, or saffron rice!
More of our Favorite…
Chicken Thigh Recipes
Looking for more ways to cook chicken thighs? Here are our top tutorials for every cooking method.
- Stovetop Chicken Thighs
- Dutch Oven Chicken Thighs
- Smoked Chicken Thighs
- Grilled Chicken Thighs
- Instant Pot Chicken Thighs
- Sous Vide Chicken Thighs
- Air Fryer Chicken Thighs
- Baked Boneless Chicken Thighs
Print Rate
- 1.5 lbs. boneless, skinless chicken thighs (4–5 thighs)
- 1 tablespoon cumin
- 1 teaspoon turmeric
- 1 teaspoon ginger powder
- 1.5 teaspoons garlic powder
- 1/2 tablespoon chili powder
- 1/2 teaspoon cayenne
- 1/8 teaspoon salt
- 3 tablespoons olive oil, divided
- 1 large sweet potato, cubed
- 2 medium russet potatoes, cubed
- 1/3 cup raisins
- 1/2 cup green olives, sliced
- 1/2 cup chicken broth
- First, preheat oven to 375ºF.
- Then, make your Moroccan spice rub by combining cumin, turmeric, ginger, garlic, chili, cayanne, and salt in a small bowl.
- Generously season both sides of your chicken thighs. Save the leftover spices if you have any.
- Next, heat 2 tablespoons of of olive oil in a large stockpot or dutch oven over high heat.
- When olive oil is fragrant, brown the chicken thighs for 1.5 minutes on each side. Then, remove from pot and set aside.
- Add another tablespoon of olive oil to the pan and use a wooden utensil to scrape all of the spices from the bottom of the pan so they dont burn.
- Next, add in diced potatoes and the rest of the seasoning and saute for around 5 minutes.
- Then, add in raisins, green olives, and chicken broth and mix.
- Place chicken thighs on top of potatoes and cover.
- Bake at 375ºF for 15-20 minutes or until chicken thighs are fully cooked.
- Remove chicken thighs from stock pot and use 2 forks to shred. Place shredded chicken back in the stockpot and mix.
- Serve on top of your favorite grain such as couscous.
Serving Size: 1/4 Calories: 499 Sugar: 10 Fat: 24 Fiber: 3 Protein: 36 Author: Linley RichterCategory: DinnerMethod: OvenCuisine: Moroccan
Photography: photos taken in this post are by Erin from The Wooden Skillet.
