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    Home » Recipes » Meat & Poultry

    Moroccan Chicken Skillet Dinner

    Published: Nov 1, 2020 · Modified: Aug 28, 2022 by Amanda Mason · 26 Comments

    Yield 4 people
    Cook 20 minutes minutes
    Prep 5 minutes minutes
    Jump to Recipe
    Cast iron skillet with chicken, chickpeas, tomatoes, limes, and parsley.
    Cast Iron Skillet containing cooked chicken thighs with chickpeas and sliced tomatoes.
    Dish containing sauteed chicken thighs mixed with chickpeas, raisins, and tomatoes to make a moroccan chicken dish.
    Cast Iron pan seared chicken thighs, chickpeas, couscous, and tomatoes.
    White bowl containing pan seared chicken thighs, chickpeas, couscous, and tomatoes.
    Cast iron skillet with chicken, chickpeas, tomatoes, limes, and parsley.
    White plate containing moroccan chicken with chickpeas, tomatoes, and raisins over couscous.
    Cast iron skillet containing sauteed chicken thighs mixed with chickpeas, raisins, and tomatoes to make a moroccan chicken dish.

    A chicken thigh recipe with warm spices, this Moroccan cuisine is the perfect weeknight dinner. A mixture of golden raisins, cherry tomatoes, and chickpeas simmered and cooked together with red wine vinegar, cinnamon, and curry, this skillet dinner is amazing served with couscous.

    Cast iron skillet containing sauteed chicken thighs mixed with chickpeas, raisins, and tomatoes to make a moroccan chicken dish.

    Chicken dishes, such as my Peach Balsamic Glazed Chicken, grace our dinner table on a regular basis because chicken is such a versatile meat. And, it's easy to find at any local grocery store and is relatively inexpensive. And with this moroccan chicken, you'll wow your loved ones with a delectable and savory dinner everyone will enjoy.

    Also referred to as Couscous Morocco and Moroccan Tagine, you can make Moroccan chicken without a tagine pot. Traditionally with this dish, you'll find ingredients such as lemon, cold-pressed oils, and nuts. You'll also find some versions made with green olives and some type of dried fruit such as apricots or raisins. As for the spices, you'll see a variety used such as paprika, ginger, and cinnamon.

    White plate containing moroccan chicken with chickpeas, tomatoes, and raisins over couscous.

    ℹ️ Why This Recipe Works

    • You can either use boneless, skinless or bone in thighs,
    • This is a chicken skillet recipe which means you'll cook everything in one dish and that makes for a really easy clean up,
    • Moroccan chicken is versatile so you can add additional ingredients such as lemon, green olives, and capers!

    🛒 Ingredients You'll Need

    I've tried a lot of different moroccan food, but this is one of my favorite dishes. My variation contains chickpeas, raisins, and sliced tomatoes. And then, I finish it off with a hint of red wine vinegar, curry, and ground cinnamon topped on a bed of cooked couscous.

    Chicken thighs, tomatoes, chickpeas, raisins, curry, oil, and red wine vinegar on a counter.

    📋 Step-by-Step Recipe Instructions

    Start off by preheating the oven to 400°F. Then, season the thighs with salt and pepper. Expert Tip: I like using a coarse salt and pepper when pan searing chicken to make things more flavorful.

    In a large skillet, heat the oil over medium-high heat. Add the chicken thighs and pan sear until they are golden brown, about 4-5 minutes on each side. It's important to note that the meat will not be fully cooked at this point and that's ok because we will finish cooking the moroccan chicken in the oven until it is completely done.

    Pan searing chicken thighs in a skillet.

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    Using tongs, flip the thighs and add the tomatoes, chickpeas and raisins to the skillet. Mix together and then lower the heat on the stovetop to medium and continue to cook for about 3 more minutes.

    Dutch oven containing chickpeas, raisins, tomatoes covering chicken pieces.

    If the skillet you're using is not oven safe, transfer the moroccan chicken to either a pyrex dish or an oven safe dish. I use either a cast iron skillet or a dutch oven. Cook for about 20 minutes in the oven, or until internal temperature reaches 165°F. When it's done, remove from the oven.

    Dutch oven containing cooked chicken thighs with chickpeas and sliced tomatoes.

    In a small bowl, mix together the red wine vinegar, curry, and cinnamon. Once the chicken is done, mix in the spice mixture paste. Serve the moroccan spiced chicken over couscous and top with parsley and fresh squeezed lime juice.

    White bowl containing pan seared chicken thighs, chickpeas, couscous, and tomatoes.

    💭 Expert Tips and FAQs

    • There are so many ways you can make moroccan chicken. Try adding some sort of nut, like pistachios or almond slivers, to this dish. Green olives, onion, capers, dried apricots, and fresh squeezed lemon juice are also great additions.
    • As for the spice mixture, try adding in paprika, ginger, coriander or turmeric. You can also add other spices such as allspice, garlic powder, or onion powder.
    • If you're not feeling couscous, try serving this moroccan dish with quinoa or my ono rice.
    • Both boneless and bone-in thighs work well in this recipe. Bone-in thighs tend to be more flavorful, juicy, and tender but take a bit longer to cook. I use a digital meat thermometer and when the internal temperature reaches 165°F, your dish is ready to eat.
    • I don't recommend freezing this moroccan chicken. It's best fresh. If there are leftovers, store in a container with a lid in the refrigerator for 2-3 days.
    Cast iron skillet with chicken, chickpeas, tomatoes, limes, and parsley.

    🍽️ More Skillet Chicken Dishes You'll Enjoy

    If you're loving easy skillet meals, then make sure you check out my Lemon Butter Chicken. The lemon cream sauce in this one mixed with fresh garlic and Parmesan cheese pairs perfectly with the tender and juicy chicken. And this Skillet Chicken with Garlic Butter Sauce is topped with a mouthwatering garlic butter sauce that is full of flavor! And this Lemon Garlic Chicken with White Cream Sauce is cooked the same way as this moroccan recipe. You'll start off sautéing the chicken in a skillet and then finish it up in the oven. Topped with fresh chopped basil and lemon slices, this one pairs well on its own, on a bed of rice, or served over pasta!

    I can’t wait to hear how this dish turned out for you! If you’ve tried this or any other recipe of mine on the website, make sure you rate the recipe and let me know how it turned out in the comments below! I love hearing from you!

    You can also sign up for my newsletter and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food I’m creating!

    Cast iron skillet with chicken, chickpeas, tomatoes, limes, and parsley.

    Moroccan Chicken Skillet Dinner

    A chicken thigh recipe with warm spices, this Moroccan cuisine is the perfect weeknight dinner. A mixture of golden raisins, cherry tomatoes, and chickpeas simmered and cooked together with red wine vinegar and cinnamon and curry, this skillet dinner is amazing served with couscous.
    5 from 10 votes
    Print Pin Rate
    Course: dinner
    Cuisine: Mediterranean, moroccan
    Prep Time: 5 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 4 people
    Calories: 762kcal
    Author: Amanda Mason

    Ingredients

    • 2 lbs chicken thighs, bone-in or boneless,skinless
    • 1 tablespoon olive oil
    • ½ teaspoon kosher salt
    • ¼ teaspoon coarse ground pepper
    • 1 pint cherry or grape tomatoes, halved
    • 15 ounce can of chickpeas, rinsed and drained
    • ⅓ cup golden raisins
    • 1 teaspoon red wine vinegar
    • 1 teaspoon ground curry
    • ¼ teaspoon ground cinnamon

    Instructions

    • Preheat oven to 400°F.
    • Season the thighs with salt and pepper. In a large skillet, heat the oil over medium-high heat. Add the chicken and pan sear until golden brown, about 4-5 minutes on each side.
    • Flip each piece of chicken and add the tomatoes, chickpeas and raisins to the skillet. Mix together and continue to cook on medium heat for about 3 minutes.
    • If the skillet you're using is not oven safe, transfer the moroccan chicken to either a pyrex dish or an oven safe dish. I use either a cast iron skillet or a dutch oven. 
    • Cook for about 20 minutes in the oven, or until internal temperature reaches 165°F.
    • In a separate bowl, mix together the red wine vinegar, curry, and cinnamon.
    • Once the thighs are done, stir the spice mixture into the dish. Serve over couscous and top with parsley and fresh squeezed lime juice.

    Notes

    • Try adding some sort of nut, like pistachio or almond slivers, to this dish. Green olives, onion, capers, dried apricots, and fresh squeezed lemon juice are also great additions.
    • As for the spice mixture, try adding in paprika, ginger, coriander and turmeric. You can also add other spices such as allspice, garlic powder, or onion powder.
    • If you're not feeling couscous, try serving this moroccan dish with quinoa or my ono rice.
    • Both boneless and bone-in thighs work well in this recipe. Bone-in thighs tend to be more flavorful, juicy, and tender but take a bit longer to cook. I use a digital meat thermometer and when the internal temperature reaches 165°F, it's done and you are ready to eat.
    • I don't recommend freezing this dish. It's best fresh. If there are leftovers, store in a container with a lid in the refrigerator for 2-3 days.

    WANT TO SAVE THIS RECIPE?

    Enter your email to receive this recipe, along with weekly food inspiration!

    Nutrition

    Calories: 762kcal | Carbohydrates: 44g | Protein: 48g | Fat: 44g | Saturated Fat: 11g | Cholesterol: 222mg | Sodium: 488mg | Potassium: 1131mg | Fiber: 9g | Sugar: 15g | Vitamin A: 784IU | Vitamin C: 29mg | Calcium: 94mg | Iron: 6mg
    Tried this Recipe? Pin it for Later!Mention @RecipesWorthRep or tag #RecipesWorthRepeating!

    Updates Notes: This post was originally published in February 2016, but was re-published with updated step-by-step instructions, pictures and tips in November, 2020.

    « Garlic Herb Compound Butter
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    452 shares

    About Amanda Mason

    Hi! I'm Amanda, the founder and creator behind Recipes Worth Repeating! Simply put, I focus on creating delicious recipes for everyone. I offer variety. I offer convenience. I offer yumminess! And that's why people keep coming back. The recipes I create are absolutely worth repeating.

    Founded in 2012, Recipes Worth Repeating grew from people routinely asking me to email them the recipe for my latest dish. Recipe development comes naturally to me and I find cooking relaxing. Originally from Nashville, Tennessee, I developed a passion for cooking at an early age and I love to showcase a variety of recipes on my blog.Creating delicious new recipes, still photography, and video for Recipes Worth Repeating is the driving force behind what engages my readers to keep coming back for more recipes they will love.

    Reader Interactions

    Comments

      5 from 10 votes (1 rating without comment)

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      Recipe Rating




       

    1. Debbye

      April 01, 2018 at 8:52 pm

      These look so tasty Amanda. I've got to share this recipe with my mom, she would love it.

      Reply
      • Amanda Mason

        April 01, 2018 at 9:52 pm

        Oh yeah! Thanks for sharing it!!

        Reply
    2. Jenni LeBaron

      April 01, 2018 at 4:39 pm

      The spices in this dish sound lovely and warm. I bet your kitchen smells wonderful when you make this! I also appreciate that it’s gluten free.

      Reply
      • Amanda Mason

        April 01, 2018 at 9:52 pm

        Yes - my kitchen does smell amazing when it's cooking! I hope you can try it!

        Reply
    3. Veronika's Kitchen

      April 01, 2018 at 1:19 pm

      5 stars
      Love it! what a wonderful dish that easy to make) Love all the chickpeas and quinoa that comes with it 😉

      Reply
      • Amanda Mason

        April 01, 2018 at 9:52 pm

        Thanks! It's delish!

        Reply
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