One-Pan Moroccan-Spiced Chicken with Chickpeas
Tender chicken thighs braised in a fragrant blend of Moroccan spices, served with hearty chickpeas and a touch of citrus. This mediterranean-inspired chicken ready in about 55 minutes pairs bone-in chicken thighs, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, 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
- 3 tbsp olive oil
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 4 cloves garlic cloves, minced
- 1 medium yellow onion, diced
- 1 can (15 oz) canned chickpeas, drained and rinsed
- 1 cup diced tomatoes, canned
- 1 cup chicken broth
- 2 tbsp lemon juice
- 1/4 cup fresh cilantro, chopped
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F. In a large ovenproof skillet, heat 3 tbsp olive oil over medium-high heat. Rub 6 bone-in chicken thighs with 1 tsp salt, 1/2 tsp black pepper, 2 tsp cumin, 1 tsp coriander, 1 tsp smoked paprika, and 1/2 tsp cinnamon. Sear chicken thighs skin-side down for 5-6 minutes until golden and crispy, then flip and cook 3 more minutes.
- Step 2: Remove chicken and set aside. In the same skillet, add 1 medium diced yellow onion and 4 minced garlic cloves, sauté over medium heat for 4 minutes until translucent and fragrant.
- Step 3: Stir in 1 can (15 oz) drained chickpeas, 1 cup canned diced tomatoes, and 1 cup chicken broth. Bring to a simmer, scraping up browned bits from the pan.
- Step 4: Return the chicken thighs to the skillet, skin side up. Transfer skillet to the oven and bake uncovered for 25 minutes until chicken is cooked through and sauce thickens slightly.
- Step 5: Remove from oven and stir in 2 tbsp fresh lemon juice and 1/4 cup chopped fresh cilantro. Serve hot garnished with additional cilantro if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pan Moroccan-Spiced Chicken with Chickpeas take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pan Moroccan-Spiced Chicken with Chickpeas?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.
Can I substitute ingredients in One-Pan Moroccan-Spiced Chicken with Chickpeas?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pan Moroccan-Spiced Chicken with Chickpeas for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pan Moroccan-Spiced Chicken with Chickpeas?
Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
