Name: Moroccan Chicken Skillet Dinner
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
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 curry; 1/4 teaspoon ground cinnamon

Yield 4 people

Cook 20

Prep 5

Jump to Recipe

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.

WANT TO SAVE THIS RECIPE?

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

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!

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.

Comments