Moroccan spices are simply beautiful: bold colors, bright flavors, and endless flavor combinations. This Moroccan Chicken dish utilizes several classic Moroccan flavors and unites them in a creamy coconut and tomato sauce. I first made this dish 18 years ago and have found my favorite blend of spices. Feel free to experiment and make it your own!

What are typical Moroccan spices?

Typical Moroccan spices include cumin, black pepper, ginger, and turmeric. In this recipe, we simmer boneless, skinless chicken thighs in coconut milk with those vibrant Moroccan spices and add lemon, green olives, and carrots for a rich, savory sauce. Pair this Moroccan Chicken with your favorite starch for a filling and satisfying meal. I usually serve it over rice or quinoa, but we’ve also enjoyed it with roasted cauliflower and sweet potatoes.

Cooking Method:

The Tagine is the traditional way of preparing this Moroccan Chicken dish. However, this recipe is designed for cooking stovetop in a Dutch oven or slow-cooker. Either way, the chicken thighs simmer in the sauce until fork-tender and they soak up all the flavors of the spices. Be sure to spoon a generous portion of the sauce into your bowl because it’s so delicious!

Variations:

  • Chicken breasts or tenderloins may be used in this recipe instead of thighs, but I highly recommend using thighs for a richer flavor.
  • To save time, you can use a bag of frozen peas and carrots or frozen mixed vegetables in this recipe. Simply omit the carrots.
  • If you don’t have canned tomatoes, you can substitute 2 large tomatoes, chopped.

Tips and Tricks

This recipe calls for 4 oz of coconut milk, but most cans are 12 oz. Here are some great ways to utilize the leftover coconut milk:

  • Freeze the remainder of the jar for future recipes in a clean jelly jar. Leave 1/2 inch of space at the top to allow for expansion during freezing. When ready to use, remove lid and microwave for 1 minute.
  • Use the coconut milk to replace some of the water when making the rice to serve with the Moroccan Chicken. Cooking rice with some of the coconut milk makes it nutty, rich and even more flavorful. We make double the coconut rice and use the leftover for rice cereal the next morning.
  • Use the coconut milk in a smoothie.
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chicken thighs, carrots, lemon, olives, tomatoes simmer in a red Dutch oven.

Moroccan Chicken


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  • Author: Colleen

Description

Moroccan spices are simply beautiful: bold colors, bright flavors, and endless flavor combinations. This Moroccan Chicken dish utilizes several classic Moroccan flavors and unites them in a creamy coconut and tomato sauce. 


Ingredients

Scale

1 medium onion sliced

3 large carrots sliced into 1/2 inch slices

1/2 lemon sliced into rings

812 pitted green olives (1/4 cup)

1 12-ounce can fire roasted diced tomatoes (drained)

4 oz coconut milk

8 boneless skinless chicken thighs

1 teaspoon ground cumin

1/2 teaspoon turmeric

1/2 teaspoon coriander

1/2 teaspoon ground ginger (or 1″ fresh grated ginger)

scant 1/8 teaspoon ground allspice

1/2 teaspoon salt

Pepper to taste

1 Tablespoon olive oil

Cilantro or 1/4 cup slivered almonds for garnish


Instructions

1. Heat olive oil in a heavy Dutch oven on medium heat.

2. Sauté onions and carrots for 4-5 minutes until they start to carmelize (brown).

3. Sprinkle in spices and toast for 1 minute.

4. Add chicken, drained tomatoes, coconut milk, olives and lemon slices. 

5. Cover and bring to a simmer. Simmer for 25 minutes or until chicken is fork tender.

6. Garnish with cilantro and slivered almonds (optional).

6. Serve with basmati rice and steamed peas or green beans and enjoy!

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