This fragrant, one-pan Easy Moroccan Chicken Recipe is loaded with bold flavors and simple enough to make on a weeknight!
If you’re a fan of one-pan recipes, this Moroccan chicken dish checks all the boxes. For one, it’s ridiculously simple to make on a work night. It’s definitely one of those dishes I’ll turn to when I come home late, tired, and not much in the mood to cook, but craving something aromatic and comforting. Plus, it’s a fairly low-fat meal packed with protein and veggies. Most importantly, Moroccan flavors are just plain delicious. And judging from the clean plates, my family agrees!
So, what’s good in this dish? Only everything! We’re talking about one big pot of steaming, juicy chicken breast, tender-crisp carrots, cauliflower, and onions. It’s all mishmashed together with chewy, sweet dates, crunchy, roasted pistachios, and a crazy-addictive sauce that mingles acidic tomatoes with citrusy oranges—then drops a spice bomb of cinnamon, cumin, ginger, allspice, and paprika.
Oh, and we can’t forget about the crisp cucumber. After your taste buds get hit with all that bold flavor, they’re going to need a refreshing side for a palate cleanser. Don’t skip it when serving this dish!
Is Moroccan Chicken Healthy?
You bet it is! The chicken provides a lean protein, while the carrots, cauliflower, tomatoes, and cucumbers offer a generous dose of fiber, vitamins, and minerals. There are also some healthy fats, courtesy of the pistachios and olive oil. All in all, it’s a nutrient-dense meal!
For my gluten-free eaters, this should be a safe option. However, I’d still double-check your spices and broth, just in case.
Simple Tips For Juicy Chicken
Aside from tenderizing the chicken, the key to making this dish shine is in a couple of tried-and-true cooking techniques: searing and simmering.
When you sear the chicken over medium-high heat, the meat develops a golden, caramelized crust. This crust helps lock in the chicken’s natural juices and keeps it tender during the cooking process. Once seared, the chicken takes a flavor-filled plunge into the sauce.
Simmering gently at a lower temperature turns the chicken into a sponge for all the sauce’s flavors. The low-and-slow method ensures that the chicken remains juicy.
It’s amazing how these two simple steps transform this hum-drum protein into a mouthwatering masterpiece!
How To Make Ahead And Store
This dish is practically made for meal prep. Simply make the recipe per the instructions, and store it in an airtight container in your fridge for up to 4 days. Reheat over medium heat, and you’re ready to serve! Leftovers can also be frozen for up to 3 months.
Serving Suggestions
Because this little winner-winner chicken dinner is mostly just vegetables and protein, you might find yourself needing a little something extra to bulk it up. Try serving it with some aromatic Turmeric Rice or Instant-Pot Quinoa for a hearty base. Or make it more lunch-friendly by tucking the chicken into a Gluten-Free Tortilla! Another great option is pairing it with Cumin-Roasted Carrots or Air-Fryer Sweet Potato Fries. Okay, I know sweet potato fries with Moroccan chicken sound weird. But dip those fries into the sauce, and you’ll see what I mean!
Recipe
Ingredients
- 8 ounces chicken breast about 2 small breasts
- Salt and pepper
- 1/2 tablespoon extra-virgin olive oil
- 2 cups cauliflower cut into bite-sized pieces
- 3/4 cup carrot sliced about 1 large carrot
- 1/2 cup sweet onion roughly chopped
- 1 1/2 teaspoons fresh ginger minced
- 1 1/2 teaspoons ground cumin
- 1 teaspoon cinnamon
- 1/4 teaspoon paprika
- 1/8 teaspoon ground allspice
- 3/4 cup orange juice not from concentrate
- 1/2 cup crushed tomatoes
- 2 Medjool dates sliced
- 1/2 cup cilantro minced, plus additional for garnish
- 2 tablespoons roasted pistachios roughly chopped
- 1/2 a small cucumber thinly sliced
Instructions
- Using a meat mallet (or a rolling pin), pound out the chicken breasts until they are flat. Sprinkle with salt and pepper.
- Heat the olive oil in a large skillet on medium-high heat. Cook the chicken breast until golden brown, about 1-1.5 minutes. Flip and repeat on the other side. Transfer to a plate.
- Turn the heat down to medium and add the cauliflower, carrot, onion, ginger, cumin, cinnamon, paprika, and allspice to the pan. Cook, stirring frequently, until the veggies just begin to soften and the spices are fragrant, about 3 minutes.
- Stir in the orange juice, crushed tomatoes, and sliced dates. Turn the heat up to high and bring to a boil. Boil for 2 minutes. Reduce the heat to medium and simmer, stirring frequently, until the sauce begins reducing and thickening, about 5 minutes. Season to taste with salt and pepper.
- Place the chicken back into the pan, nestle it into the veggies, and spoon some sauce on top. Cover and reduce the heat to medium-low. Cook until the chicken is no longer pink inside, about 10 minutes.
- Stir in the cilantro, then divide the chicken between two plates. Top each with the chopped pistachios, and serve with the sliced cucumbers on the side.
- Garnish with extra cilantro, if desired, and enjoy!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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