This aromatic and spicy Easy Moroccan Chicken recipe is simple to make and always a crowd-pleaser! All you need is 30 min, one pot, and some pantry staples to surprise your family with these tasty Moroccan flavors.
There are several reasons why chicken is my go-to food for many weeknight dinners. Not only it’s easy to prepare and pretty much inexpensive, but It’s also delicious and very versatile. The perfect example is this bomb-diggity Easy Moroccan Chicken!!
Moroccan cuisine is an absolute feast for the senses. Full of mouthwatering flavors, scents, and spices that make it unique and irresistible. Another distinctive peculiarity of Moroccan cuisine is the combination of sweet and savory flavors, which I absolutely love. So when I saw the Moroccan Chicken recipe at BHG magazine I immediately knew I had to try it. Plus, you can never have too many good and easy recipes in your rotation, right?
We loved this recipe!! And because it also has chickpeas, aside from the chicken, it goes a long way.
This Easy Moroccan Chicken is tender, juicy, aromatic, and spicy!! Full of exotic flavor. I twisted the original recipe a little. I added more dried apricots and double the cayenne pepper and olives quantities. I have to clarify that the chicken is quite spicy for my children, so if you want to serve it for the whole family feel free to reduce or eliminate the cayenne pepper quantity.
Serve this chicken with couscous, yogurt sauce, and some warm, soft bread. All you need is 30 minutes, one pot, and some pantry staples. So get creative and get out of your dinner rut with these tasty Moroccan flavors.
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Easy Moroccan Chicken
Equipment
Ingredients
- 2 teaspoons all-purpose flour
- 1 1/2 teaspoons ground turmeric
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1 lb skinless boneless chicken breast, cut into 1-inch pieces
- 1 small orange
- 3 tablespoons olive oil
- 15 oz chickpeas or garbanzo beans, rinsed and drained
- 5 – 6 inch green onions, cut into 1/2- pieces, green and white parts included (reserve some for garnishing)
- 1/2 cup chicken broth
- 1/2 cup snipped dried apricots
- 1 teaspoon fresh ginger, grated
- 1/2 cup pitted green olives, halved
- Couscous or rice to serve optional
Instructions
- Stir together, in a medium bowl, flour, turmeric, salt, cumin, coriander, and cayenne pepper. Add chicken; toss gently to coat.
- Remove two wide strips of peel from orange. Squeeze juice from orange; set aside
- Heat oil in a large skillet over medium-high heat. Add chicken and orange peel strips. Cook about 8 -10 minutes or until chicken is no longer pink and cooked, stirring occasionally. Stir in the garbanzo beans, green onions, broth, dried apricots, ginger, and reserved orange juice. Bring to boil; reduce heat to low. Simmer, uncovered, for 5 – 7 minutes. Stir in olives; cook and stir for 1 minute more. Remove and discard orange peel.
- Serve chicken with couscous or rice. Sprinkle with more green onions, if desired.
