One-Pan Moroccan-Spiced Chicken Thighs with Chickpeas

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

Juicy chicken thighs are seared and oven-roasted with aromatic Moroccan spices, tender chickpeas, and caramelized onions, creating a fragrant and hearty one-pan dinner. This Moroccan-inspired chicken recipe, ready in about 45 minutes, pairs bone-in chicken thighs, canned chickpeas, drained and rinsed, yellow onion, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 pieces bone-in chicken thighs
• 1 can (15 oz) canned chickpeas, drained and rinsed
• 1 medium (150 g) yellow onion, sliced
• 4 garlic cloves, minced
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth
• 1/4 cup fresh cilantro, chopped

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 425°F. In a small bowl, mix 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1/2 tsp ground cinnamon, 1/2 tsp ground turmeric, 1 1/2 tsp salt, and 1/2 tsp black pepper. Rub this spice mix evenly over 6 bone-in chicken thighs.
2. Step 2: Heat 3 tbsp olive oil in a large ovenproof skillet over medium-high heat. Add the 6 spiced chicken thighs skin side down and sear for 5-6 minutes until the skin is golden and crisp. Flip and sear the other side for 3 minutes, then remove chicken and set aside.
3. Step 3: In the same skillet, add 1 medium sliced yellow onion and 4 minced garlic cloves. Sauté over medium heat for 4-5 minutes until the onion softens and is lightly caramelized.
4. Step 4: Stir in 1 can (15 oz) drained chickpeas and pour 1/2 cup chicken broth. Scrape any browned bits from the pan and cook for 2 minutes to combine flavors.
5. Step 5: Nestle the seared chicken thighs back into the skillet among the chickpeas and onions. Transfer the skillet to the preheated oven and roast for 18-20 minutes, until the chicken reaches an internal temperature of 165°F.
6. Step 6: Remove from oven, sprinkle with 1/4 cup chopped fresh cilantro, and serve warm.