Go Back
–+ servings
Moroccan spiced chicken with onions and herbs on white counter

Moroccan Spiced Chicken Recipe

This Moroccan Spiced Chicken recipe brings the bold and exotic flavors of North Africa right into your kitchen. With a blend of seven warm spices, tender chicken, caramelized onions, and a hint of lemon and honey, this 30-minute dish is both simple and unforgettable. Perfect for weeknight dinners or special gatherings.
No ratings yet
Print Pin
Course: Dinner, Main Course
Cuisine: Mediterranean, Moroccan, North African
Prep Time: 15 minutes
Cook Time: 20 minutes
Marinating (optional): 30 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 365kcal
Cost: $12–15

Equipment

  • Large cast-iron skillet or heavy-bottomed pan
  • Meat thermometer
  • Cutting board
  • Chef’s knife
  • Small mixing bowl
  • Wooden Spoon
  • Measuring spoons and cups

Ingredients

Moroccan Spice Blend

  • 2 teaspoon ground cumin
  • 2 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 0.5 teaspoon turmeric
  • 0.5 teaspoon cayenne pepper optional for heat
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper

For the Chicken

  • 6 pieces boneless skinless chicken thighs or 4 large chicken breasts
  • 3 tablespoon olive oil divided
  • 4 cloves garlic minced
  • 1 large onion sliced
  • 1 lemon juiced and zested
  • 2 tablespoon honey
  • 0.5 cup chicken broth
  • 0.25 cup fresh cilantro chopped
  • 0.25 cup sliced almonds optional garnish

Optional Garnishes

  • fresh mint leaves
  • pomegranate seeds
  • lemon wedges

Instructions

  • Combine cumin, paprika, coriander, cinnamon, ginger, turmeric, cayenne, salt, and pepper.
  • Rub chicken with 2 tablespoon olive oil and coat in spice mix. Rest 15–20 minutes (or marinate up to 2 hrs).
  • Heat 1 tablespoon olive oil in skillet. Sear chicken 4–5 min per side until golden. Remove and set aside.
  • In same pan, add onions. Cook 3–4 min. Stir in garlic for 30 sec.
  • Add lemon juice, honey, and broth. Simmer 2–3 min, scraping browned bits.
  • Return chicken. Cover and cook 10–12 min until internal temp reaches 165°F.
  • Top with cilantro, almonds, and optional mint or pomegranate. Serve warm.

Notes

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

Nutrition

Serving: 250g | Calories: 365kcal | Carbohydrates: 14g | Protein: 36g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 115mg | Sodium: 720mg | Potassium: 680mg | Fiber: 3g | Sugar: 9g | Vitamin A: 600IU | Vitamin C: 14mg | Calcium: 70mg | Iron: 3.2mg