Quick Moroccan Chicken Dinner in One Pot (30-Minute Recipe)

Chef Emma here, and on those nights when dinner needs to be on the table in a flash, this quick Moroccan chicken dinner is my secret weapon.

It’s a complete meal in one pot, brimming with tender chicken, hearty chickpeas, and sweet carrots, all bubbling away in a broth that’s fragrant with warm spices.

Quick Moroccan Chicken Dinner in One Pot

A fast and flavorful one-pot Moroccan chicken dinner with tender chicken, chickpeas, carrots, and warm spices, ready in just 30 minutes for a healthy family meal.

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Ingredients Equipment Method Notes

Ingredients

  

• 1 tbsp olive oil
• 1 lb boneless skinless chicken thighs or breasts, cut into 1-inch pieces
• 1 medium onion diced
• 2 cloves garlic minced
• 2 medium carrots diced
• 1 tsp ground cumin
• 1 tsp ground paprika
• ½ tsp ground turmeric
• ½ tsp ground ginger
• ¼ tsp ground cinnamon
• 1 15-ounce can chickpeas, rinsed and drained
• 1 14.5-ounce can diced tomatoes, undrained
• 3 cups low-sodium chicken broth
• Salt and black pepper to taste
• Juice of ½ lemon
• ¼ cup fresh cilantro or parsley chopped, for garnish
• Pitted green or kalamata olives optional, for garnish

Equipment

• Large pot or Dutch oven with a lid
• – Cutting board and knife
• – Measuring spoons

Method

 

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the pot. Cook for 3-5 minutes, stirring occasionally, until lightly browned. Remove the chicken and set it aside.
2. Add the diced onion and carrots to the same pot. Cook for 5-7 minutes, stirring occasionally, until the onion is soft and translucent. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the cumin, paprika, turmeric, ginger, and cinnamon. Cook for 30 seconds, stirring constantly, until the spices are toasted and aromatic.
4. Add the rinsed chickpeas, the undrained can of diced tomatoes, and the chicken broth to the pot. Stir everything together, scraping up any browned bits from the bottom of the pot.
5. Return the browned chicken to the pot. Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the chicken is cooked through and the carrots are tender.
6. Remove the pot from the heat. Stir in the fresh lemon juice and season with additional salt and pepper to taste.
7. Ladle the stew into bowls and garnish generously with fresh cilantro or parsley and optional olives before serving.

Notes

Serving Suggestion: Serve hot on its own, or over a bed of quick-cooking couscous or quinoa.

Vegetable Additions: Feel free to add a handful of baby spinach or chopped kale in the last few minutes of cooking until wilted.

For a Creamier Stew: Stir in a dollop of plain yogurt or coconut milk at the end.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Calories
350 per serving

Protein
30 g per serving

It tastes like it’s been simmering for hours, but it comes together in about 30 minutes!

This is the kind of recipe that saves a busy weeknight. You can lean on pantry staples like canned chickpeas and tomatoes, and the single pot means cleanup is a breeze.

It’s a warm, comforting meal that feels both special and incredibly easy, perfect for gathering the family around the table without any stress.

Summary
A fast and flavorful one-pot Moroccan chicken dinner with tender chicken, chickpeas, carrots, and warm spices, ready in just 30 minutes for a healthy family meal.

Equipment

• Large pot or Dutch oven with a lid
• Cutting board and knife
• Measuring spoons

Ingredients

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 1 tsp ground cumin
• 1 tsp ground paprika
• ½ tsp ground turmeric
• ½ tsp ground ginger
• ¼ tsp ground cinnamon
• 1 (15-ounce) can chickpeas, rinsed and drained
• 1 (14.5-ounce) can diced tomatoes, undrained
• 3 cups low-sodium chicken broth
• Salt and black pepper, to taste
• Juice of ½ lemon
• ¼ cup fresh cilantro or parsley, chopped, for garnish
• Pitted green or kalamata olives (optional, for garnish)

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the pot. Cook for 3-5 minutes, stirring occasionally, until lightly browned. Remove the chicken and set it aside.
2. Add the diced onion and carrots to the same pot. Cook for 5-7 minutes, stirring occasionally, until the onion is soft and translucent. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the cumin, paprika, turmeric, ginger, and cinnamon. Cook for 30 seconds, stirring constantly, until the spices are toasted and aromatic.
4. Add the rinsed chickpeas, the undrained can of diced tomatoes, and the chicken broth to the pot. Stir everything together, scraping up any browned bits from the bottom of the pot.
5. Return the browned chicken to the pot. Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the chicken is cooked through and the carrots are tender.
6. Remove the pot from the heat. Stir in the fresh lemon juice and season with additional salt and pepper to taste.
7. Ladle the stew into bowls and garnish generously with fresh cilantro or parsley and optional olives before serving.

Notes

• Serving Suggestion: Serve hot on its own, or over a bed of quick-cooking couscous or quinoa.
• Vegetable Additions: Feel free to add a handful of baby spinach or chopped kale in the last few minutes of cooking until wilted.
• For a Creamier Stew: Stir in a dollop of plain yogurt or coconut milk at the end.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Nutrition Facts in Quick Moroccan Chicken Dinner in One Pot

Per serving (about 1½ cups, based on 4 servings):

This dish is an excellent source of lean protein and fiber, making it a satisfying and healthy choice that will keep your family full and energized.

Tips and Variations for Quick Moroccan Chicken Dinner

• Use boneless chicken: Boneless, skinless chicken thighs or breasts cook quickly and stay tender, making this a true 30-minute meal.
• Add more veggies: Toss in a cup of spinach or kale at the end until wilted, or add diced zucchini or bell peppers along with the carrots.
• Make it spicy: Add a pinch of cayenne pepper or a spoonful of harissa paste with the other spices for a gentle, warming heat.
• Brighten with lemon: A generous squeeze of fresh lemon juice stirred in just before serving wakes up all the flavors beautifully.
• Swap the chickpeas: Canned cannellini beans or butter beans also work wonderfully in this stew.

FAQs

Can I make this with chicken breast instead of thighs?
Yes, absolutely. Chicken breast works well, but be careful not to overcook it. Cut it into 1-inch chunks and simmer for just 10-15 minutes until cooked through to keep it juicy.

How do I store and reheat leftovers?
Store the stew in an airtight container in the fridge for up to 4 days. It reheats beautifully on the stovetop over medium-low heat or in the microwave. The flavors are often even better the next day!

Is this recipe freezer-friendly?
Yes, this stew freezes perfectly. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw it overnight in the refrigerator before reheating.

What can I serve with this?
It’s a complete meal on its own, but it’s also delicious served over fluffy couscous, quinoa, or with a side of warm crusty bread to soak up the flavorful broth.

Conclusion

This quick Moroccan chicken dinner proves that you don’t need a lot of time to create a meal packed with flavor and comfort. With just one pot and a handful of wholesome ingredients, you can have a delicious, protein-rich dinner on the table that the whole family will love. It’s the perfect, stress-free solution for any busy weeknight.

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