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This Moroccan chicken is tender chicken thighs cooked in an aromatic sauce with olives and lemon. An easy dinner that’s full of unique flavors!

Moroccan chicken in an iron pot.

We eat a lot of chicken in my house – it’s inexpensive, convenient and my kids love it! This Moroccan chicken is a little different from your typical chicken dinner, but it’s packed with the most amazing flavors and it’s super easy to make too!

To make Moroccan chicken, you’ll need chicken thighs, onion, green olives, lemon and spices. The chicken thighs are seared to golden brown perfection, then combined with sauteed onions and spices and roasted until done. Be sure to use an oven safe pan so that you can transfer it from the stove to the oven without any issues.

This Moroccan chicken in an iron pot.

I always use bone-in skin-on chicken thighs for this dish because I think they have the most flavor and they don’t dry out in the oven the way that leaner cuts like chicken breast can. If you’re not  a dark meat fan, try bone-in skin-on chicken breasts instead, but be aware that the cook time will need to be adjusted up to compensate for the breasts being larger and thicker than the thighs.

The spices that give this dish its Moroccan flavor are ginger, cumin, cinnamon, turmeric and paprika. The cinnamon may seem like an odd addition to a savory chicken dish, but it really works so well with the chicken! The olives and lemon juice are added at the very end, along with a sprinkling of parsley. Then you’re ready to eat!

This chicken is great served over couscous or rice. I also often serve a green vegetable on the side like asparagus or broccoli.

This Moroccan chicken over white rice.

I love this Moroccan chicken because it’s easy enough for a busy weeknight, yet fancy enough to serve to company. It doesn’t require any specialty ingredients, yet it tastes like you’re eating at a restaurant!

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Moroccan Chicken

4.80 from 5 votes
This Moroccan chicken is tender chicken thighs cooked in an aromatic sauce with olives and lemon. An easy dinner that's full of unique flavors!
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6



  • Preheat the oven to 375 degrees F.
  • Heat the olive oil in a large oven safe pan over medium high heat.
  • Season the chicken on both sides with salt and pepper and add the chicken in one layer to the pan.
  • Cook for 5-6 minutes per side or until golden brown.
  • Remove the chicken from the pan. Place on a plate and cover with foil to keep warm.
  • Add the onion to the pan and cook for 5-6 minutes or until just softened.
  • Add the chicken broth, paprika, cumin, cinnamon, ginger and turmeric to the pan. Stir to combine.
  • Add the chicken back to the pan. Spoon the liquid over the chicken and place the pan uncovered into the oven.
  • Bake for 25-30 minutes or until chicken is done.
  • Stir in the olives and lemon juice. Sprinkle with parsley and serve, garnished with lemon wedges if desired.


Calories: 370kcalCarbohydrates: 4gProtein: 24gFat: 28gSaturated Fat: 7gCholesterol: 142mgSodium: 432mgPotassium: 393mgFiber: 1gSugar: 1gVitamin A: 740IUVitamin C: 5mgCalcium: 35mgIron: 1.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Sara Welch

With 3 kids aged 6 and under, meals can feel like feeding time at the zoo! I’m Sara, a foodie turned mom. I traded in elaborate dinners for simple, yet delicious dishes to please the palates of my growing girls, and I blog about my recipe creations over at Dinner at the Zoo.

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Recipe Rating


  1. 5 stars
    This was very good and so simple! I served over farro with a green salad on the side. Will definitely be making again.