Best 4 One Pot Moroccan Chicken Recipes

Embark on a culinary journey to the vibrant heart of Morocco with our enticing One-Pot Moroccan Chicken recipe. This delectable dish captures the essence of traditional Moroccan cuisine, tantalizing your taste buds with an exotic blend of fragrant spices, succulent chicken, and tender vegetables. Prepared in a single pot for effortless cooking, this recipe promises a harmonious symphony of flavors that will transport you to the bustling souks and vibrant streets of Morocco. But that's not all; this article unveils a treasure trove of additional Moroccan-inspired recipes, each offering a unique culinary adventure. From the aromatic Chicken Tagine with Apricots and Honey to the hearty Moroccan Lentil Soup, and the refreshing Moroccan Carrot Salad, these recipes will take you on a journey through the diverse culinary landscape of Morocco, leaving you craving for more. So, prepare to indulge your senses and embark on a culinary voyage that celebrates the vibrant flavors of Morocco.

Let's cook with our recipes!

MOROCCAN CHICKEN ONE-POT

Moroccan chicken one-pot image

You don't need a clay pot to whip up a fragrant, North Africa tagine - throw it all in a casserole dish and top with feta, mint and lemon.

Provided by Sarah Cook

Categories Dinner, Main course

Time 1h10m

Number Of Ingredients 18

Ingredients

4 boneless, skinless chicken breasts
3 tbsp olive oil
2 onions, 1 roughly chopped, 1 sliced
100g tomatoes
100g ginger, roughly chopped
3 garlic cloves
1 tsp turmeric
1 tbsp each ground cumin, coriander and cinnamon
1 large butternut squash, deseeded and cut into big chunks
600ml chicken stock
2 tbsp brown sugar
2 tbsp red wine vinegar
100g dried cherries
1 small red onion, finely chopped
zest 1 lemon
handful mint leaves
100g feta cheese, crumbled
couscous and natural yogurt

Steps:

Season 4 boneless, skinless chicken breasts. Heat 2 tbsp olive oil in a flameproof dish, then brown the chicken on all sides. Remove the chicken to a plate.
Whizz 1 chopped onion, 100g tomatoes, 100g chopped ginger and 3 garlic cloves into a rough paste.
Fry 1 sliced onion in 1 tbsp olive oil in the dish until softened, then add 1 tsp turmeric, 1 tbsp cumin, 1 tbsp coriander and 1 tbsp cinnamon and fry for 1 min more until fragrant. Add the paste and fry for another few mins to soften.
Return the chicken to the dish with 1 large butternut squash, cut into big chunks, 600ml chicken stock, 2 tbsp brown sugar and 2 tbsp red wine vinegar.
Bring to a simmer, then cook for 30 mins until the chicken is cooked through.
Lift the chicken out and stir in 100g dried cherries, then continue simmering the sauce to thicken while you shred the chicken into bite-sized chunks. Stir the chicken back into the sauce and season.
Mix 1 finely chopped small red onion, the zest of 1 lemon, a handful of mint leaves and 100g crumbled feta cheese. Scatter over the dish, then serve with couscous and natural yogurt.

Nutrition Facts : Calories 324 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 24 grams sugar, Fiber 6 grams fiber, Protein 27 grams protein, Sodium 0.4 milligram of sodium

ONE-POT MOROCCAN CHICKEN

One-Pot Moroccan Chicken image

The flavors of Morocco in an easy one-pot chicken recipe.

Provided by margaretnewyork66

Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes

Time 50m

Yield 6

Number Of Ingredients 20

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic
1 pound skinless, boneless chicken breast, cut into 1-inch cubes
1 cup crushed tomatoes, with liquid
2 medium carrots, chopped
2 stalks celery, sliced
½ cup water
¼ cup olives, or to taste
2 tablespoons raisins, or to taste
1 tablespoon minced fresh ginger root
2 teaspoons salt
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground turmeric
½ teaspoon dried oregano
½ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
1 tablespoon lemon juice
1 tablespoon finely chopped cilantro, or to taste

Steps:

Heat olive oil in a large pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
Add chicken, tomatoes, carrots, celery, water, olives, raisins, ginger, salt, paprika, cumin, turmeric, oregano, cinnamon, and cayenne pepper; mix to combine. Bring to a boil, reduce heat, and simmer until chicken has cooked through and flavors have mingled, 25 to 35 minutes.
Stir in lemon juice and garnish with cilantro.

Nutrition Facts : Calories 152 calories, Carbohydrate 11.7 g, Cholesterol 39 mg, Fat 4.8 g, Fiber 2.6 g, Protein 16.3 g, SaturatedFat 0.9 g, Sodium 940.2 mg, Sugar 4.1 g

MOROCCAN CHICKEN ONE POT

Moroccan Chicken One Pot image

This simple and fragrant one pot makes a simple yet special meal for family or firends. Serve with cous cous. From Good Food Magazine.

Provided by English_Rose

Categories One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

4 boneless skinless chicken breasts
3 tablespoons olive oil
2 onions, one roughly chopped, one sliced
4 ounces tomatoes
4 ounces ginger, roughly chopped
3 garlic cloves, peeled
1 teaspoon turmeric
1 tablespoon ground cumin
1 tablespoon coriander
1 tablespoon cinnamon
1 butternut squash, peeled, deseeded and cut into chunks
2 1/4 cups chicken broth
2 tablespoons brown sugar
2 tablespoons red wine vinegar
4 ounces dried cherries
1 red onion, finely chopped
1 lemon, zest
10 mint leaves
4 ounces feta, crumbled
couscous
natural yoghurt

Steps:

Season the chicken with salt and pepper. Heat 2tbs of the oil in a flameproof dish then brown the chicken on all sides. Remove the chicken to a plate.
In a food processer or with a blender whizz the chopped onion, tomatoes, ginger and garlic into a rough paste. Fry the sliced onion in the remaining oil until softened then add the spices and fry for a further minute until fragrant. Add the paste and fry for another few minutes to soften.
Return the chicken to the dish with the squash, broth, sugar and vinegar. Bring to a simmer then cook for 30 minutes until the chicken is cooked through. Lift the chicken out and stir in the cherries then continue simmering the sauce to thicken while you shred the chicken into bite sized chunks. Stir the chicken back into the sauce and season with salt and pepper.
Mix the red onion, lemon zest, mint and feta. Scatter over the dish then service with couscous and yoghurt.

Nutrition Facts : Calories 422.7, Fat 15, SaturatedFat 5.1, Cholesterol 68.2, Sodium 615.4, Carbohydrate 50.4, Fiber 8.8, Sugar 13.5, Protein 26.2

ONE-POT HARISSA CHICKEN

One-pot harissa chicken image

This hearty chicken casserole is low in fat, packed with veg and flavoured with harissa for a satisfying supper.

Provided by Good Food team

Categories Dinner, Main course

Time 30m

Number Of Ingredients 9

Ingredients

4 skinless chicken breasts
1 tsp ground cumin
1 tbsp olive oil
1 onion , finely sliced
400g can cherry tomato
2 tbsp harissa paste (we used Belazu Rose Harissa)
1 tbsp clear honey
2 medium courgettes , thickly sliced
400g can chickpea , drained and rinsed

Steps:

Season the chicken breasts all over with the cumin and lots of ground black pepper. Heat the oil in a large non-stick frying pan and cook the chicken with the onion for 4 mins. Turn the chicken over and cook for a further 3 mins. Stir the onions around the chicken regularly as they cook.
Tip the tomatoes and 250ml water into the pan and stir in the harissa, honey, courgettes and chickpeas. Bring to a gentle simmer and cook for 15 mins until the chicken is tender and the sauce has thickened slightly.

Nutrition Facts : Calories 293 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 0.9 milligram of sodium

Tips:

To achieve tender and flavorful chicken, marinate it in a mixture of olive oil, spices, and herbs for at least 30 minutes before cooking.
Use a Dutch oven or large pot with a tight-fitting lid to ensure even cooking and prevent the sauce from splattering.
Brown the chicken pieces in hot oil before adding the vegetables and sauce. This step helps to seal in the flavor and create a delicious browned exterior.
Use a variety of vegetables in your tagine. Common choices include carrots, potatoes, onions, bell peppers, and zucchini.
Adjust the amount of spices and herbs to your taste. If you prefer a milder flavor, use less cumin, paprika, and cayenne pepper.
Serve the tagine with fluffy couscous, rice, or bread for a complete meal.

Conclusion:

This one-pot Moroccan chicken tagine recipe is a delicious and easy-to-make meal that is perfect for a weeknight dinner or a special occasion. With its tender chicken, flavorful sauce, and colorful vegetables, this dish is sure to please everyone at the table. So next time you're looking for a new and exciting recipe to try, give this Moroccan chicken tagine a try. You won't be disappointed!