One Pan Moroccan Stewed Chicken

Infused with the vibrant flavors of North Africa, this One Pan Moroccan Stewed Chicken is a comforting, flavor-packed meal that makes weeknight dinners feel extraordinary. Succulent bone-in, skin-on chicken thighs are seared to golden perfection and then simmered in a fragrant medley of warm spices like cumin, coriander, cinnamon, and turmeric. The rich tomato-based broth is layered with hearty chickpeas, sweet dried apricots, tender carrots, and briny green olives, creating a perfect balance of savory, sweet, and tangy flavors. Finished with a sprinkle of fresh cilantro, this easy, one-pan recipe is ready in under an hour and pairs beautifully with fluffy couscous, rice, or warm flatbread. Ideal for a quick yet exotic meal, this dish is a must-try for lovers of bold, aromatic cuisine.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces chicken thighs (bone-in, skin-on)
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 0.5 teaspoons ground turmeric
• 0.25 teaspoons crushed red pepper flakes
• 2 tablespoons tomato paste
• 2 cups chicken broth
• 1 15-ounce can chickpeas (garbanzo beans), drained and rinsed
• 1 14.5-ounce can diced tomatoes
• 2 medium carrots, sliced into rounds
• 0.5 cups dried apricots, chopped
• 0.5 cups green olives, pitted and sliced
• 2 tablespoons fresh cilantro, chopped
• 1 teaspoon salt
• 0.5 teaspoons black pepper

Directions

Step 1

Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat.

Step 2

Season chicken thighs with 1 teaspoon of salt and 0.5 teaspoons of black pepper. Sear the chicken, skin-side down, for 4-5 minutes or until golden brown. Flip and sear the other side for 2-3 minutes. Remove and set aside.

Step 3

In the same pan, add the diced onion and sauté for 3-4 minutes until softened and translucent.

Step 4

Add the garlic, ground cumin, coriander, cinnamon, paprika, turmeric, and red pepper flakes. Stir and cook for 1 minute until fragrant.

Step 5

Stir in the tomato paste and cook for another 1-2 minutes to deepen its flavor.

Step 6

Pour in the chicken broth, stirring to deglaze the pan and scrape up any browned bits.

Step 7

Add the chickpeas, diced tomatoes, carrots, and dried apricots to the pan. Stir to combine.

Step 8

Nestle the seared chicken thighs back into the pan, skin-side up, ensuring they are partially submerged in the liquid.

Step 9

Bring the mixture to a gentle simmer, then cover and reduce the heat to low. Cook for 30-35 minutes, or until the chicken is cooked through and tender.

Step 10

Stir in the sliced green olives and sprinkle the dish with fresh cilantro just before serving.

Step 11

Serve hot with couscous, rice, or flatbread on the side.

Nutrition Facts

Serving size	2467.7 grams (2467.7g)

Amount per serving	% Daily Value*
Calories	2852

Total Fat 150.80g	193%
Saturated Fat 34.60g	173%
Polyunsaturated Fat 2.70g
Cholesterol 486mg	162%
Sodium 6981mg	304%
Total Carbohydrate 237.40g	86%
Dietary Fiber 65.70g	235%
Total Sugars 94.60g
Protein 163.80g	328%

Vitamin D 0IU	0%
Calcium 735mg	56%
Iron 30mg	169%
Potassium 5439mg	116%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.8%

Protein: 22.1%

Carbs: 32.1%