Best 5 One Pot Moroccan Chicken Recipes

From the bustling streets of Marrakech to the vibrant souks of Casablanca, Moroccan cuisine is a reflection of the country's rich history and diverse culture. Known for its bold flavors, aromatic spices, and vibrant colors, Moroccan food has captured the hearts of food lovers worldwide. Among its many delectable dishes, one that stands out is the One-Pot Moroccan Chicken, a tantalizing culinary creation that combines succulent chicken, tender vegetables, and an explosion of Moroccan spices. This flavorful dish is not only a delight to the taste buds but also a testament to the culinary ingenuity of Morocco. In this article, we will embark on a culinary journey to discover the best recipe for One-Pot Moroccan Chicken, exploring the secrets behind its delectable flavors and providing step-by-step instructions to recreate this mouthwatering dish in your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

MOROCCAN CHICKEN ONE-POT

Moroccan chicken one-pot image

You don't need a clay pot to whip up a fragrant, North Africa tagine - throw it all in a casserole dish and top with feta, mint and lemon.

Provided by Sarah Cook

Categories Dinner, Main course

Time 1h10m

Number Of Ingredients 18

Ingredients

4 boneless, skinless chicken breasts
3 tbsp olive oil
2 onions, 1 roughly chopped, 1 sliced
100g tomatoes
100g ginger, roughly chopped
3 garlic cloves
1 tsp turmeric
1 tbsp each ground cumin, coriander and cinnamon
1 large butternut squash, deseeded and cut into big chunks
600ml chicken stock
2 tbsp brown sugar
2 tbsp red wine vinegar
100g dried cherries
1 small red onion, finely chopped
zest 1 lemon
handful mint leaves
100g feta cheese, crumbled
couscous and natural yogurt

Steps:

Season 4 boneless, skinless chicken breasts. Heat 2 tbsp olive oil in a flameproof dish, then brown the chicken on all sides. Remove the chicken to a plate.
Whizz 1 chopped onion, 100g tomatoes, 100g chopped ginger and 3 garlic cloves into a rough paste.
Fry 1 sliced onion in 1 tbsp olive oil in the dish until softened, then add 1 tsp turmeric, 1 tbsp cumin, 1 tbsp coriander and 1 tbsp cinnamon and fry for 1 min more until fragrant. Add the paste and fry for another few mins to soften.
Return the chicken to the dish with 1 large butternut squash, cut into big chunks, 600ml chicken stock, 2 tbsp brown sugar and 2 tbsp red wine vinegar.
Bring to a simmer, then cook for 30 mins until the chicken is cooked through.
Lift the chicken out and stir in 100g dried cherries, then continue simmering the sauce to thicken while you shred the chicken into bite-sized chunks. Stir the chicken back into the sauce and season.
Mix 1 finely chopped small red onion, the zest of 1 lemon, a handful of mint leaves and 100g crumbled feta cheese. Scatter over the dish, then serve with couscous and natural yogurt.

Nutrition Facts : Calories 324 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 24 grams sugar, Fiber 6 grams fiber, Protein 27 grams protein, Sodium 0.4 milligram of sodium

MOROCCAN CHICKEN ONE POT

Moroccan Chicken One Pot image

This simple and fragrant one pot makes a simple yet special meal for family or firends. Serve with cous cous. From Good Food Magazine.

Provided by English_Rose

Categories One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

4 boneless skinless chicken breasts
3 tablespoons olive oil
2 onions, one roughly chopped, one sliced
4 ounces tomatoes
4 ounces ginger, roughly chopped
3 garlic cloves, peeled
1 teaspoon turmeric
1 tablespoon ground cumin
1 tablespoon coriander
1 tablespoon cinnamon
1 butternut squash, peeled, deseeded and cut into chunks
2 1/4 cups chicken broth
2 tablespoons brown sugar
2 tablespoons red wine vinegar
4 ounces dried cherries
1 red onion, finely chopped
1 lemon, zest
10 mint leaves
4 ounces feta, crumbled
couscous
natural yoghurt

Steps:

Season the chicken with salt and pepper. Heat 2tbs of the oil in a flameproof dish then brown the chicken on all sides. Remove the chicken to a plate.
In a food processer or with a blender whizz the chopped onion, tomatoes, ginger and garlic into a rough paste. Fry the sliced onion in the remaining oil until softened then add the spices and fry for a further minute until fragrant. Add the paste and fry for another few minutes to soften.
Return the chicken to the dish with the squash, broth, sugar and vinegar. Bring to a simmer then cook for 30 minutes until the chicken is cooked through. Lift the chicken out and stir in the cherries then continue simmering the sauce to thicken while you shred the chicken into bite sized chunks. Stir the chicken back into the sauce and season with salt and pepper.
Mix the red onion, lemon zest, mint and feta. Scatter over the dish then service with couscous and yoghurt.

Nutrition Facts : Calories 422.7, Fat 15, SaturatedFat 5.1, Cholesterol 68.2, Sodium 615.4, Carbohydrate 50.4, Fiber 8.8, Sugar 13.5, Protein 26.2

ONE-POT MOROCCAN CHICKEN

One-Pot Moroccan Chicken image

The flavors of Morocco in an easy one-pot chicken recipe.

Provided by margaretnewyork66

Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes

Time 50m

Yield 6

Number Of Ingredients 20

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic
1 pound skinless, boneless chicken breast, cut into 1-inch cubes
1 cup crushed tomatoes, with liquid
2 medium carrots, chopped
2 stalks celery, sliced
½ cup water
¼ cup olives, or to taste
2 tablespoons raisins, or to taste
1 tablespoon minced fresh ginger root
2 teaspoons salt
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground turmeric
½ teaspoon dried oregano
½ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
1 tablespoon lemon juice
1 tablespoon finely chopped cilantro, or to taste

Steps:

Heat olive oil in a large pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
Add chicken, tomatoes, carrots, celery, water, olives, raisins, ginger, salt, paprika, cumin, turmeric, oregano, cinnamon, and cayenne pepper; mix to combine. Bring to a boil, reduce heat, and simmer until chicken has cooked through and flavors have mingled, 25 to 35 minutes.
Stir in lemon juice and garnish with cilantro.

Nutrition Facts : Calories 152 calories, Carbohydrate 11.7 g, Cholesterol 39 mg, Fat 4.8 g, Fiber 2.6 g, Protein 16.3 g, SaturatedFat 0.9 g, Sodium 940.2 mg, Sugar 4.1 g

ONE-PAN MOROCCAN CHICKEN RECIPE BY TASTY

One-pan Moroccan Chicken Recipe by Tasty image

Here's what you need: chicken breasts, ground black pepper, ground cumin, onion, cherry tomato, water, chickpeas, zucchini, harissa paste, honey

Provided by Tasty

Categories Dinner

Yield 2 servings

Number Of Ingredients 10

Ingredients

2 chicken breasts
ground black pepper, to taste
ground cumin, to taste
½ onion, sliced
½ can cherry tomato
⅖ cup water
½ can chickpeas, drained and washed
1 zucchini, also known as courgette
1 tablespoon harissa paste
1 teaspoon honey

Steps:

Season the chicken with pepper and cumin powder to taste.
On a medium-low heat, cook the chicken in some oil with the onion for 3 to 4 minutes stirring and turning occasionally.
Add the cherry tomatoes, the water, the chickpeas, the harissa paste, the honey and the courgette.
Simmer for 15 minutes, stirring occasionally until the sauce slightly thickens.
Enjoy!

Nutrition Facts : Calories 478 calories, Carbohydrate 39 grams, Fat 8 grams, Fiber 9 grams, Protein 57 grams, Sugar 13 grams

ONE-POT HARISSA CHICKEN

One-pot harissa chicken image

This hearty chicken casserole is low in fat, packed with veg and flavoured with harissa for a satisfying supper.

Provided by Good Food team

Categories Dinner, Main course

Time 30m

Number Of Ingredients 9

Ingredients

4 skinless chicken breasts
1 tsp ground cumin
1 tbsp olive oil
1 onion , finely sliced
400g can cherry tomato
2 tbsp harissa paste (we used Belazu Rose Harissa)
1 tbsp clear honey
2 medium courgettes , thickly sliced
400g can chickpea , drained and rinsed

Steps:

Season the chicken breasts all over with the cumin and lots of ground black pepper. Heat the oil in a large non-stick frying pan and cook the chicken with the onion for 4 mins. Turn the chicken over and cook for a further 3 mins. Stir the onions around the chicken regularly as they cook.
Tip the tomatoes and 250ml water into the pan and stir in the harissa, honey, courgettes and chickpeas. Bring to a gentle simmer and cook for 15 mins until the chicken is tender and the sauce has thickened slightly.

Nutrition Facts : Calories 293 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 0.9 milligram of sodium

Tips for Making the Best One-Pot Moroccan Chicken:

Use high-quality, bone-in, skin-on chicken thighs or breasts for the most flavor.
Don't overcrowd the pot. If you're using a large pot, you can cook more chicken, but make sure there's enough room for the chicken to brown evenly.
Use a variety of spices for the best flavor. The traditional Moroccan spice blend, ras el hanout, is a great option, but you can also use a combination of your favorite spices, such as cumin, coriander, paprika, and cinnamon.
Don't skimp on the vegetables. The vegetables add flavor, texture, and nutrition to the dish. Use a variety of vegetables, such as carrots, potatoes, onions, and zucchini.
Cook the chicken until it's cooked through. The chicken should be cooked to an internal temperature of 165 degrees Fahrenheit.
Serve the chicken with a side of couscous, rice, or flatbread.

Conclusion:

One-pot Moroccan chicken is a delicious and easy-to-make dish that's perfect for a weeknight meal. With its flavorful spices, tender chicken, and colorful vegetables, this dish is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this recipe a try.