This Easy Moroccan Chicken combines juicy, tender chicken with fragrant spices and a hint of sweetness from apricots—it’s like a mini flavor adventure! In just 30 minutes, you’ll have a hearty and exotic meal made mostly from pantry staples you probably already have. It’s an effortless way to treat yourself and your family to something deliciously unique without needing a ton of ingredients or hours in the kitchen.
Oriana’s Thoughts On The Recipe
If you’re looking for something different but don’t want to spend hours in the kitchen, this Easy Moroccan Chicken is for you! The flavors here are inspired by Moroccan cuisine, which always feels like a warm, comforting embrace. With just a few pantry spices, dried fruit, and juicy chicken, this recipe brings an exciting new twist to a quick weeknight dinner.
What I love most about this dish is the combination of flavors. Moroccan dishes often mix sweet and savory, and the touch of dried apricots with green olives here brings just the right balance. It’s a beautiful blend of warm spices, a hint of sweetness, and just a little kick to make things interesting. Plus, the ingredients are simple but come together so perfectly that every bite is packed with flavor.
Best of all, you can have this entire dish ready in about 30 minutes, and it’s a one-pot wonder! That means less mess, fewer dishes, and more time to sit down and enjoy a cozy meal with your family. Serve it with couscous or rice, and you’ve got a complete meal that’s as nourishing as it is delicious.
What I Love About This Recipe
- Quick and Easy: You can have this dish on the table in 30 minutes, with just one pot to clean up. Perfect for busy weeknights when you want something special without the fuss!
- An Exotic Flavor Adventure: With Moroccan-inspired spices and ingredients like coriander, turmeric, and fresh ginger, this recipe delivers a bold and aromatic flavor that’s a treat for the senses.
- Sweet and Savory Delight: Moroccan cuisine is known for pairing sweet and savory, and the combination of dried apricots with green olives here is truly delicious. It’s a unique flavor mix that’s rich, balanced, and so satisfying.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-purpose flour: Lightly coats the chicken to help it brown and gives a bit of body to the sauce.
- Ground turmeric: Adds warm color and subtle earthy flavor.
- Salt: Essential for seasoning the chicken and bringing out all the flavors.
- Ground cumin & coriander: Key spices for Moroccan flavor; they add depth and earthiness.
- Cayenne pepper: Adds a gentle heat. Adjust to taste if you prefer a milder dish.
- Skinless, boneless chicken breast: Use boneless thighs if you prefer; they’ll be juicier.
- Orange: Adds brightness and a hint of sweetness.
- Olive oil: This is used to sear the chicken and add richness.
- Chickpeas (or garbanzo beans): Adds heartiness and protein, making it a full meal.
- Green onions: Adds a fresh, slightly sharp taste.
- Chicken broth: Creates the sauce and enhances the savory flavors.
- Dried apricots: Adds sweetness and texture. Swap for golden raisins if needed.
- Fresh ginger: Brings a fresh, spicy note. Ginger powder works if fresh isn’t available.
- Green olives: Provides the perfect savory, briny contrast to the sweetness.
Food Allergy Swaps
- Gluten-Free: Use gluten-free flour to coat the chicken or omit it altogether.
Potential Recipe Challenges & Pro Tips
- Preventing Dry Chicken: Overcooking can make the chicken dry. Pro Tip: Cook the chicken until it’s just done. The cooking time will depend on the size of your chicken. 1-inch chicken pieces typically take about 5-7 minutes to cook through on medium-high heat. The safest way to check is by using a meat thermometer. Insert it into the thickest part of a piece of chicken. The internal temperature should reach 165°F (75°C) for it to be fully cooked.
- Balancing Sweet and Savory: Adding too many apricots can make the dish too sweet. Pro Tip: Use just enough apricots to bring out the sweet notes but balance it with salty green olives for that signature Moroccan taste.
- Preventing Sticking to the Pan: The spices can stick to the pan if it’s too hot. Pro Tip: Make sure to cook on medium heat and stir the spices with a bit of oil to prevent sticking and allow the flavors to bloom.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Season The Chicken
In a medium bowl, stir together flour, turmeric, salt, cumin, coriander, and cayenne pepper. Add chicken; toss gently to coat.
- Brown The Chicken
Remove two wide strips of peel from the orange. Squeeze juice from the orange; set aside. Heat oil in a large skillet over medium-high heat. Add chicken and orange peel strips. Cook for about 5 minutes, stirring occasionally, until chicken is no longer pink.
- Simmer
Stir in the garbanzo beans, green onions, broth, dried apricots, ginger, and reserved orange juice. Bring to boil; reduce heat to low. Simmer, uncovered, for 5 – 7 minutes. Stir in olives; cook and stir for 1 minute more. Remove and discard the orange peel.
- Serve
Serve chicken with couscous or rice. Sprinkle with more green onions, if desired.
Extra Recipe Tips For Success
- Cutting the Chicken Evenly: When the chicken pieces are the same size, they cook at the same rate, so you avoid having some pieces overcooked and others undercooked.
- Searing the Chicken: Sear the chicken on each side to lock in moisture before simmering.
- Bloom the Spices: When adding the spices, let them cook briefly in oil to release their full aroma.
Variations & Additions
- Add Sliced Almonds: Toasted almonds add crunch and an extra layer of flavor.
- Add Cinnamon: For a warm, aromatic boost, add a pinch of cinnamon to your Moroccan chicken seasonings. It enhances the dish’s depth of flavor and pairs perfectly with the savory spices. Be sure not to overdo it—just a small amount (about 1/4 teaspoon) will bring out the warmth and complexity of the dish without overpowering the other flavors.
- Swap Olives for Capers: For a slightly different savory note, try using capers.
- More Vegetables: Add bell peppers or carrots for extra color and nutrition.
Serving Suggestions
Serve this Moroccan chicken over a bed of couscous or rice to soak up the sauce. Garnish with fresh cilantro or parsley for a pop of color and flavor. A side of flatbread is perfect for sopping up every last bit!
Storing and Freezing Instructions
Storing: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Freeze in individual portions for up to 2 months. Reheat gently on the stove or in the microwave.
Frequently Asked Questions
Absolutely! Add more cayenne or a pinch of red pepper flakes for extra heat.
Golden raisins or dried cranberries will work well as a substitute for the apricots.
Yes, this recipe is great for meal prep. Make it a day ahead and refrigerate, then gently reheat before serving.
More Easy Chicken Recipes You’ll Love!
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- Easy Chicken Madeira
- Easy Sticky Bourbon Chicken
- 30-min Easy Chicken Piccata (Creamy)
- Super Easy Orange Chicken (No Frying & No Eggs)
- Browse more recipes…
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Recipe Card
Easy Moroccan Chicken
Equipment
Ingredients
- 2 teaspoons all-purpose flour
- 1 1/2 teaspoons ground turmeric
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 1 lb (500 g) skinless boneless chicken breast, cut into 1-inch pieces
- 1 medium orange
- 3 tablespoons olive oil
- 15 oz (425 g) chickpeas or garbanzo beans, rinsed and drained
- 3 green onions, sliced, (green and white parts – reserve some greens for garnishing)
- 1/2 cup (120 ml) chicken broth
- 1/2 cup (100 g) chopped dried apricots (or more to taste)
- 1/2 cup pitted green olives, halved (or more to taste)
- Couscous or rice to serve (optional)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- In a medium bowl, stir together flour, turmeric, salt, cumin, coriander, ginger, and cayenne pepper. Add chicken; toss gently to coat.
- Remove two wide strips of peel from the orange. Squeeze juice from the orange; set aside.Note: you'll get about 1/4 to 1/3 cup of juice, which is roughly 60-80 milliliters.
- Heat oil in a large skillet over medium-high heat. Add chicken and orange peel strips. Cook for about 5 minutes, stirring occasionally, until chicken is no longer pink.
- Stir in the garbanzo beans, green onions, broth, dried apricots, and reserved orange juice; mix to combine. Bring to boil; reduce heat to low. Simmer, uncovered, for 5 – 7 minutes. Then, stir in olives; cook and stir for 1 minute more. Remove and discard the orange peel.
- Serve chicken with couscous or rice. Sprinkle with more green onions, if desired.
- Gluten-Free: Use gluten-free flour to coat the chicken or omit it altogether.
- Preventing Dry Chicken: Overcooking can make the chicken dry. Pro Tip: Cook the chicken until it’s just done. The cooking time will depend on the size of your chicken. 1-inch chicken pieces typically take about 5-7 minutes to cook through on medium-high heat. The safest way to check is by using a meat thermometer. Insert it into the thickest part of a piece of chicken. The internal temperature should reach 165°F (75°C) for it to be fully cooked.
- Balancing Sweet and Savory: Adding too many apricots can make the dish too sweet. Pro Tip: Use just enough apricots to bring out the sweet notes but balance it with salty green olives for that signature Moroccan taste.
- Preventing Sticking to the Pan: The spices can stick to the pan if it’s too hot. Pro Tip: Make sure to cook on medium heat and stir the spices with a bit of oil to prevent sticking and allow the flavors to bloom.
- Cutting the Chicken Evenly: When the chicken pieces are the same size, they cook at the same rate, so you avoid having some pieces overcooked and others undercooked.
- Searing the Chicken: Sear the chicken on each side to lock in moisture before simmering.
- Bloom the Spices: When adding the spices, let them cook briefly in oil to release their full aroma.
- Add Sliced Almonds: Toasted almonds add crunch and an extra layer of flavor.
- Add Cinnamon: For a warm, aromatic boost, add a pinch of cinnamon to your Moroccan chicken seasonings. It enhances the dish’s depth of flavor and pairs perfectly with the savory spices. Be sure not to overdo it—just a small amount (about 1/4 teaspoon) will bring out the warmth and complexity of the dish without overpowering the other flavors.
- Swap Olives for Capers: For a slightly different savory note, try using capers.
- More Vegetables: Add bell peppers or carrots for extra color and nutrition.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Making this tonight! Got all my ingredients yesterday and ready to go 🙂
Hello Carrie! I hope you enjoyed it as much as we do. Thank you for taking the time to come back and let me know!?
Wow…this chicken recipe has my name on it. I love the combination of flavors going on here. I get tired of chicken and this is one recipe that is going on the menu. Thanks.
I also get tired of cooking the chicken the same way all the time so this recipe is perfect! Easy and quick to make, and delicious too {wink}. Thanks for stooping by, Ali =)
Moroccan flavors are among my favorites… I love the sweet, savory, spicy combination, and your Easy Moroccan Chicken looks fabulous!
If you love sweet, savory, and spicy this recipe is for you!! Hope you give a try soon. Thanks for your kind comment =)
Looks absolutely delicious.
Thanks Aish!
Oh my gosh this is pure luscious delicousness! I can’t wait to try it!
Truly delicious, Jenn! Thanks for your comment and for stopping by.