One-Pan Moroccan-Spiced Chicken with Chickpeas and Apricots

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant one-pan dish combining tender chicken thighs with aromatic Moroccan spices, sweet apricots, and hearty chickpeas for a balanced, flavorful meal. This mediterranean-inspired chicken ready in about 50 minutes pairs bone-in, skin-on 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 450 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.

Prep: 15 min Cook: 35 min Serves 4 Mediterranean cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. In a small bowl, combine 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1/2 tsp ground cinnamon, 1 1/2 tsp salt, and 1 tsp black pepper. Rub this spice mix evenly over 6 bone-in, skin-on chicken thighs.
  2. Step 2: Heat 3 tbsp olive oil in a large ovenproof skillet over medium-high heat. Add the chicken thighs skin-side down and sear for 5-6 minutes until the skin is golden and crispy. Flip and sear the other side for 3 minutes, then remove chicken from skillet and set aside.
  3. Step 3: In the same skillet, add 1 diced medium yellow onion and 4 minced garlic cloves. Sauté over medium heat for 4 minutes until the onion is translucent and fragrant.
  4. Step 4: Stir in 1 can (15 oz) drained chickpeas and 1/2 cup chopped dried apricots, cooking for 2 minutes to combine flavors.
  5. Step 5: Pour in 1 cup chicken broth and 2 tbsp lemon juice, scraping the bottom of the skillet to release any browned bits. Return the chicken thighs on top of the mixture.
  6. Step 6: Transfer the skillet to the preheated oven and roast for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the sauce has slightly thickened.
  7. Step 7: Remove from oven and sprinkle 1/4 cup chopped fresh cilantro over the dish before serving.

Equipment for this recipe

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Frequently asked questions

How long does One-Pan Moroccan-Spiced Chicken with Chickpeas and Apricots take to make?

Total time is about 50 minutes (15 min prep + 35 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 and Apricots?

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 olive oil from drying out.

Can I substitute ingredients in One-Pan Moroccan-Spiced Chicken with Chickpeas and Apricots?

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 and Apricots for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 and Apricots?

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.

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