We cook a lot of chicken thighs at home, so I’m always looking for fresh ways to prepare them. This One Skillet Moroccan Chicken has earned a spot in our regular rotation—it’s flavorful, simple, and adaptable.
One Skillet Moroccan Chicken
Traditional Moroccan braised dishes are often made in a tagine. If you have one, feel free to use it. If not, a large high-sided skillet with a tight-fitting lid works perfectly; a Dutch oven is another great option.
This recipe packs a lot of flavor, and it’s even better if you marinate the chicken overnight. I didn’t have time to marinate for the photos, and it was still delicious—but do marinate if you can.
Preserved lemons are worth the extra effort. They give the dish a unique citrusy, salty umami note you won’t get from fresh lemon alone. If you can’t find them, check specialty markets or make your own; they’re easy to prepare.
You can make this with bone-in, skin-on thighs or a whole chicken cut into pieces—both work well. Choose whichever your household prefers.
How to cut up a chicken:
Pro tip: a microplane is excellent for mincing garlic and zesting citrus. If you don’t have one, it’s a small tool that’s useful for garlic, ginger (peel and freeze it for easy grating), hard cheeses, and citrus zest.
Aren’t one-skillet recipes the best? Here are a few more ideas:
- Gingery Chicken with Shiitakes & Cabbage
- Puttanesca Poached Cod
- Chile Basil Pork
- Pasta with Shrimp, Peas & Pancetta
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One Skillet Moroccan Chicken
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 5 reviews
One skillet, lots of flavor.
- Author: zenbelly
- Prep Time: 30 minutes, plus time to marinate
- Cook Time: 35 minutes
- Total Time: 65 minutes
- Yield: 4 servings
- Category: one skillet, chicken
- Method: braise
- Cuisine: Moroccan
Ingredients
- 3 garlic cloves, minced (a microplane works well)
- Zest and juice of 1 lemon
- 1 teaspoon sea salt
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground ginger
- ¼ teaspoon ground turmeric
- ¼ teaspoon ground cinnamon
- 2 tablespoons + 1 teaspoon extra virgin olive oil, divided
- 6 large or 8 small bone-in, skin-on chicken thighs, or one whole chicken cut into 8 pieces
- 1 large onion, thinly sliced
- 2 large or 4 small carrots, cut into 1-inch chunks
- 1 cup chicken broth
- 1 cup olives, pitted and halved*
- Rind of one preserved lemon, sliced into thin strips
- A handful of chopped parsley
Instructions
- In a dish large enough to hold the chicken, combine the minced garlic, lemon zest, sea salt, paprika, cumin, ground ginger, turmeric, cinnamon, and 2 tablespoons olive oil to make a spice paste.
- Add the chicken and rub it thoroughly with the spice paste so all pieces are coated.
- Cover and refrigerate for at least 3 hours, or ideally overnight.
- When ready to cook, heat a large high-sided skillet with a tight-fitting lid over medium heat and add 1 teaspoon olive oil.
- Once the oil is hot, add the chicken skin-side down and cook undisturbed until the skin is golden brown. If the chicken sticks, it needs more time; once browned, remove the pieces to the dish they were marinating in.
- After browning all the chicken and setting it aside, add the sliced onions and carrots to the skillet. Cook until the onions are softened and browned, about 6–8 minutes. If the fond on the pan begins to darken too much, add a splash of chicken broth to loosen it.
- Stir in the lemon juice and chicken broth. Nestle the chicken pieces in the pan, skin-side up. Scatter the olives and preserved lemon strips over the top.
- Reduce the heat to low, cover, and cook for 20–25 minutes, or until the chicken reaches 165°F (74°C) and is cooked through.
- Garnish with chopped parsley and serve.
Notes
*If your olives have pits: place an olive on a cutting board and press firmly with the heel of your hand to squeeze the pit out, then tear the olive in half. They don’t need to be uniform—rustic pieces are fine.
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