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 milk 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!
Typical Moroccan spices include cumin, black pepper, ginger, and turmeric. We simmer boneless, skinless chicken thighs in coconut milk with those 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, but we’ve also enjoyed it with roasted cauliflower and sweet potatoes.
The Tagine is the traditional way of preparing this Moroccan Chicken dish. 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 could be used in this recipe instead of thighs, but I highly recommend using thighs.
PrintMoroccan Chicken
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 milk sauce.
Ingredients
1 medium onion sliced
3 large carrots sliced into 1/2 inch slices
1/2 lemon sliced into rings
8–12 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!
