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One Pot Moroccan Chicken Recipe - Discover this ultimate one-pot Moroccan chicken recipe! Tender chicken, chickpeas, aromatic spices, and pistachio couscous wit

One Pot Moroccan Chicken Recipe

This one-pot Moroccan chicken recipe is an explosion of flavor, bringing the vibrant tastes of North Africa directly to your dinner table with minimal fuss. Combining tender chicken, hearty chickpeas, aromatic spices, and fluffy couscous topped with pistachios and goat cheese, it’s a dish designed to impress without requiring hours in the kitchen. The beauty of this moroccan chicken dish lies in its simplicity and depth of flavor. Each component melds together in a single pot, creating a rich sa
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Prep Time 45 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 pound skinless chicken
  • 2 tablespoons olive oil
  • 2 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cayenne pepper (or more to your liking)
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 onion (thinly sliced)

Method
 

  1. In a small bowl, toss together the smoked paprika, cumin, cinnamon, coriander, cayenne pepper, pepper, and salt.
  2. Heat a large high-sided skillet over medium-high heat. Add 1 tablespoon of olive oil to coat the bottom. Add the chicken and half of the spice mixture. Brown the chicken all over until cooked through, about 6 minutes. Remove the chicken from the skillet and set aside.
  3. To the same skillet, add the remaining 1 tablespoon of olive oil. Add the thinly sliced onion and sauté for 4-6 minutes until softened. Add the remaining spice mixture and sauté for another 30 seconds, stirring constantly. Stir in the tomato paste, chicken broth, and chickpeas. Bring to a boil, then reduce the heat and simmer for 5-10 minutes, or until the mixture thickens.
  4. Return the chicken to the skillet. Stir in the cilantro and lemon zest + juice. Taste and season with salt if needed.
  5. Prepare the couscous according to package directions, adding a pinch of salt and 1 teaspoon of olive oil.
  6. Fluff the cooked couscous with a fork and stir in the chopped pistachios and dates (if using).
  7. To serve, divide the couscous among bowls. Top each plate of couscous with the chickpea and chicken mixture. Sprinkle generously with crumbled goat cheese, chopped pistachios, and fresh cilantro.

Notes

- Use chicken thighs for extra tenderness and flavor.
- Adjust cayenne pepper to your preferred spice level.
- Toasting the couscous briefly before adding liquid can enhance its nutty flavor.
- A squeeze of fresh lemon juice just before serving brightens all the flavors.