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, cinnamon, and curry, this skillet dinner is amazing served with couscous.

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.

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.

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.

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.

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.

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.

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.

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!

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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 cumin, this skillet dinner is amazing served with couscous.

5 from 9 votes

Print Pin Rate

Course: dinner

Cuisine: Mediterranean, moroccan

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 4 people

Calories: 762kcal

Author: Amanda Mason

Ingredients

• ▢ 2 lbs chicken thighs, bone-in or boneless,skinless
• ▢ 1 tablespoon olive oil
• ▢ 1/2 teaspoon kosher salt
• ▢ 1/4 teaspoon coarse ground pepper
• ▢ 1 pint cherry or grape tomatoes, halved
• ▢ 15 ounce can of chickpeas, rinsed and drained
• ▢ 1/3 cup golden raisins
• ▢ 1 teaspoon red wine vinegar
• ▢ 1 teaspoon ground cumin
• ▢ 1/4 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, cumin, 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.

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

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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.