20 Spicy Moroccan Chicken Recipes Delicious

Ready to spice up your dinner routine? Dive into the vibrant flavors of Morocco with our roundup of 20 Spicy Moroccan Chicken Recipes that promise to transport your taste buds straight to the bustling markets of Marrakech. Whether you’re craving something quick, comforting, or bursting with seasonal ingredients, these dishes are sure to delight. Keep scrolling to discover your next favorite meal!

Moroccan Chicken Tagine with Olives and Lemon

Every home cook needs a hearty, flavor-packed dish like this Moroccan Chicken Tagine with Olives and Lemon in their repertoire. It’s a one-pot wonder that brings the vibrant tastes of North Africa to your table with minimal fuss.

Ingredients

• 2 lbs chicken thighs, bone-in and skin-on
• A couple of tablespoons of olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• A splash of chicken broth
• 1 cup green olives, pitted
• 1 preserved lemon, chopped
• A pinch of saffron threads
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• Salt to your liking

Instructions

1. Heat olive oil in a tagine or heavy-bottomed pot over medium heat until shimmering.
2. Season chicken thighs with salt and brown them skin-side down for 5 minutes until golden. Flip and cook for another 3 minutes. Remove and set aside.
3. In the same pot, sauté onion until translucent, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
4. Stir in cumin, ginger, and saffron, cooking for 30 seconds to release their aromas.
5. Pour in a splash of chicken broth to deglaze the pot, scraping up any browned bits.
6. Return chicken to the pot, add olives and preserved lemon, and bring to a simmer.
7. Cover and reduce heat to low. Cook for 45 minutes, until chicken is tender and flavors meld.
8. Tip: For deeper flavor, let the tagine sit off the heat for 10 minutes before serving.
9. Tip: Serve with couscous or crusty bread to soak up the sauce.
10. Tip: Garnish with fresh cilantro for a pop of color and freshness.

Fragrant and tender, this tagine boasts a perfect balance of salty olives and tangy lemon. Try serving it over a bed of fluffy couscous for a complete meal that transports you straight to Morocco.

Spicy Moroccan Chicken Skewers

Whip up these Spicy Moroccan Chicken Skewers for a quick, flavor-packed meal. Perfect for grilling season or a cozy indoor dinner.

Ingredients

• 1.5 lbs chicken thighs, cut into chunks
• A couple of garlic cloves, minced
• A splash of olive oil
• 2 tbsp Moroccan spice blend
• 1 tbsp honey
• A pinch of salt
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high, about 375°F.
2. In a bowl, mix chicken chunks with minced garlic, olive oil, Moroccan spice blend, honey, and salt. Tip: Let it marinate for at least 30 minutes for deeper flavor.
3. Thread the marinated chicken onto the soaked skewers. Tip: Leave a little space between pieces for even cooking.
4. Grill skewers for 6-7 minutes per side, or until the chicken reaches an internal temperature of 165°F. Tip: Don’t overcrowd the grill to ensure each skewer cooks evenly.
5. Remove from grill and let rest for 5 minutes before serving.

Lusciously tender with a smoky, spicy kick, these skewers are a hit. Serve over couscous or with a side of yogurt sauce for cooling contrast.

Moroccan Chicken with Apricots and Almonds

Get ready to spice up your dinner routine with this Moroccan chicken dish. It’s a sweet and savory combo that’s surprisingly simple to make.

Ingredients

• 4 chicken thighs, bone-in and skin-on
• A couple of tablespoons of olive oil
• A pinch of salt and pepper
• 1 teaspoon of ground cumin
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon of ground ginger
• A handful of dried apricots, roughly chopped
• A handful of almonds, roughly chopped
• 1 cup of chicken broth
• A splash of honey

Instructions

1. Preheat your oven to 375°F.
2. Season the chicken thighs with salt, pepper, cumin, cinnamon, and ginger. Make sure to rub the spices all over.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken, skin-side down, and cook until golden brown, about 5 minutes. Flip and cook for another 3 minutes. Tip: Don’t overcrowd the pan to get a good sear.
4. Remove the chicken and set aside. In the same skillet, add the apricots, almonds, chicken broth, and honey. Stir to combine.
5. Return the chicken to the skillet, skin-side up. Spoon some of the apricot mixture over the chicken.
6. Transfer the skillet to the oven and bake for 25 minutes, or until the chicken is cooked through. Tip: The chicken is done when it reaches an internal temperature of 165°F.
7. Let it rest for 5 minutes before serving. Tip: This allows the juices to redistribute, making the chicken more tender.

Vibrant flavors and textures make this dish a standout. The apricots add a chewy sweetness, while the almonds bring a satisfying crunch. Serve it over couscous or with warm flatbread to soak up the sauce.

Easy Moroccan Chicken Couscous

Just when you thought weeknight dinners couldn’t get any easier, this Moroccan Chicken Couscous comes to the rescue. It’s a one-pan wonder that’s as flavorful as it is simple.

Ingredients

• 1.5 lbs chicken thighs, boneless and skinless
• A couple of carrots, chopped
• 1 cup couscous
• A splash of olive oil
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp paprika
• 1.5 cups chicken broth
• A handful of raisins
• A sprinkle of fresh parsley, chopped

Instructions

1. Heat a splash of olive oil in a large pan over medium-high heat.
2. Add the chicken thighs, seasoning with salt, and cook until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Remove the chicken and set aside. In the same pan, add the chopped carrots and minced garlic, sautéing for 2 minutes.
4. Stir in the cumin and paprika, cooking for another minute until fragrant.
5. Pour in the chicken broth, bringing to a boil. Tip: Scrape the bottom of the pan to deglaze and incorporate all the flavors.
6. Add the couscous and raisins, stirring once. Place the chicken back on top.
7. Cover and reduce heat to low, simmering for 10 minutes. Tip: Resist the urge to peek to keep the steam in.
8. Remove from heat and let sit, covered, for 5 minutes.
9. Fluff the couscous with a fork and sprinkle with fresh parsley before serving.

Unbelievably tender chicken meets fluffy, spiced couscous in every bite. Try serving it with a dollop of yogurt for a creamy contrast.

Moroccan Chicken Pastilla

Kickstart your culinary adventure with this Moroccan Chicken Pastilla, a savory pie that’s as fun to make as it is to eat. Layers of flaky pastry, spiced chicken, and a hint of sweetness come together in this showstopper.

Ingredients

• 2 cups shredded cooked chicken
• 1 large onion, finely chopped
• a couple of garlic cloves, minced
• a splash of olive oil
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• a pinch of saffron threads
• 1/2 cup chopped almonds
• 2 tbsp honey
• a handful of fresh parsley, chopped
• 6 sheets phyllo dough
• 2 tbsp melted butter
• 1 egg, beaten
• a sprinkle of powdered sugar for garnish

Instructions

1. Heat olive oil in a pan over medium heat. Add onion and garlic, sauté until soft, about 5 minutes.
2. Stir in chicken, cinnamon, ginger, and saffron. Cook for another 5 minutes to blend flavors.
3. Remove from heat. Mix in almonds, honey, and parsley. Let it cool slightly.
4. Preheat oven to 350°F. Brush a pie dish with melted butter.
5. Layer 3 phyllo sheets in the dish, brushing each with butter. Let edges hang over the sides.
6. Spread chicken mixture over phyllo. Fold overhanging edges over the filling.
7. Top with remaining phyllo sheets, brushing each with butter. Tuck edges into the dish.
8. Brush top with beaten egg. Bake until golden, about 30 minutes.
9. Let cool for 10 minutes. Dust with powdered sugar before serving.

Velvety layers of phyllo give way to a richly spiced filling, with the almonds adding a delightful crunch. Serve it warm, with a side of mint tea for an authentic Moroccan experience.

Slow Cooker Moroccan Chicken Stew

Nothing beats coming home to a warm, fragrant stew that’s been simmering all day. This Slow Cooker Moroccan Chicken Stew is packed with bold flavors and minimal effort.

Ingredients

• 2 lbs chicken thighs, bone-in
• A couple of carrots, chopped
• 1 large onion, diced
• A splash of olive oil
• 2 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• A handful of dried apricots, chopped
• 1 tbsp ground cumin
• 1 tsp ground cinnamon
• A pinch of saffron threads
• Salt, to your liking

Instructions

1. Heat a splash of olive oil in a pan over medium-high heat. Brown the chicken thighs for about 3 minutes per side. Transfer to the slow cooker.
2. In the same pan, sauté the diced onion and chopped carrots until soft, about 5 minutes. Add to the slow cooker.
3. Pour in the chicken broth and diced tomatoes with their juice. Stir in the ground cumin, ground cinnamon, and a pinch of saffron threads.
4. Add the chopped dried apricots and a bit of salt. Give everything a good stir to combine.
5. Cover and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be tender and easily pull apart with a fork.
6. Tip: For deeper flavor, toast the spices in a dry pan before adding them. Tip: If the stew is too thin, remove the lid and cook on high for the last 30 minutes. Tip: Serve with a dollop of yogurt to balance the spices.

Velvety tender chicken and sweet apricots melt into a richly spiced broth. Try serving it over couscous or with warm, crusty bread to soak up every last drop.

Moroccan Chicken with Chickpeas and Spinach

Flavor-packed Moroccan Chicken with Chickpeas and Spinach is a one-pan wonder that brings warmth to any table. It’s hearty, spiced just right, and ready in under an hour.

Ingredients

• 1.5 lbs chicken thighs, bone-in, skin-on
• A couple of tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• A splash of chicken broth
• 1 can (15 oz) chickpeas, drained
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• A pinch of cinnamon
• 5 oz fresh spinach
• Salt and pepper, to your liking

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add chicken thighs, skin side down. Cook for 5-7 minutes until skin is golden and crispy. Flip and cook for another 3 minutes. Remove and set aside.
2. In the same skillet, add diced onion. Cook for 3 minutes until soft. Tip: Scrape up the browned bits for extra flavor.
3. Stir in minced garlic, cumin, smoked paprika, and cinnamon. Cook for 1 minute until fragrant.
4. Pour in a splash of chicken broth to deglaze the pan. Add chickpeas and stir to combine.
5. Return chicken to the skillet, nestling it into the chickpeas. Cover and simmer for 20 minutes on low heat.
6. Uncover, add spinach in batches, letting it wilt before adding more. Cook for another 2 minutes. Tip: Fresh spinach cooks down quickly, so keep an eye on it.
7. Season with salt and pepper. Serve hot. Tip: For a brighter flavor, squeeze a little lemon juice over the top before serving.

Enjoy the tender chicken paired with creamy chickpeas and vibrant spinach. The spices meld beautifully, offering a dish that’s as nutritious as it is delicious. Try serving it over couscous for a complete meal.

Grilled Moroccan Chicken with Harissa

Craving something bold and fiery? This grilled Moroccan chicken with harissa packs a punch with minimal fuss.

Ingredients

• 4 chicken thighs, bone-in and skin-on
• A couple of tablespoons of harissa paste
• A splash of olive oil
• 1 teaspoon of ground cumin
• 1 teaspoon of smoked paprika
• Half a lemon, juiced
• A pinch of salt

Instructions

1. Preheat your grill to medium-high, about 375°F.
2. In a bowl, mix harissa paste, olive oil, cumin, smoked paprika, lemon juice, and salt.
3. Rub the mixture all over the chicken thighs. Tip: Let them marinate for at least 30 minutes for deeper flavor.
4. Place the chicken on the grill, skin side down first. Grill for 6-7 minutes.
5. Flip the chicken and grill for another 6-7 minutes. Tip: Ensure the internal temperature reaches 165°F.
6. Let the chicken rest for 5 minutes before serving. Tip: This keeps the juices locked in.

Spicy, smoky, and slightly tangy, this chicken is a flavor bomb. Serve it over couscous or with a crisp salad to balance the heat.

Moroccan Chicken and Lentil Soup

A hearty Moroccan Chicken and Lentil Soup is perfect for a cozy night in. This dish combines tender chicken, earthy lentils, and warm spices for a comforting meal.

Ingredients

– 1 lb chicken thighs, diced
– 1 cup dried lentils
– 1 onion, chopped
– 2 carrots, diced
– 2 celery stalks, sliced
– 3 garlic cloves, minced
– 1 tbsp olive oil
– 1 tsp ground cumin
– 1/2 tsp ground cinnamon
– 1/4 tsp ground turmeric
– 4 cups chicken broth
– A splash of lemon juice
– A couple of fresh cilantro leaves for garnish

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced chicken thighs, cook until browned, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Toss in chopped onion, diced carrots, and sliced celery. Cook until veggies soften, around 5 minutes.
4. Stir in minced garlic, ground cumin, cinnamon, and turmeric. Cook for 1 minute until fragrant. Tip: Toasting spices releases their flavors.
5. Pour in chicken broth and add dried lentils. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 25 minutes until lentils are tender. Tip: Stir occasionally to prevent sticking.
7. Finish with a splash of lemon juice and garnish with cilantro leaves.
Fragrant and filling, this soup boasts a velvety texture with a hint of spice. Serve with crusty bread for dipping or over a bed of couscous for extra heartiness.

Moroccan Chicken with Preserved Lemons and Green Olives

Moroccan chicken with preserved lemons and green olives brings a burst of North African flavors to your table. Meld spices, tang, and savory notes in this one-pot wonder.

Ingredients

• 2 lbs chicken thighs, bone-in
• a couple of preserved lemon wedges
• a handful of green olives, pitted
• 2 garlic cloves, minced
• a splash of olive oil
• 1 tsp ground cumin
• 1 tsp ground ginger
• 1/2 tsp turmeric
• a pinch of saffron threads
• 1 cup chicken broth
• salt, just enough to season

Instructions

1. Heat olive oil in a large pot over medium-high heat.
2. Season chicken thighs with salt and sear until golden, about 5 minutes per side. Tip: Don’t crowd the pot to ensure a good sear.
3. Remove chicken and sauté garlic until fragrant, about 30 seconds.
4. Stir in cumin, ginger, turmeric, and saffron for 1 minute to toast the spices.
5. Pour in chicken broth, scraping up any browned bits from the pot.
6. Return chicken to the pot, add preserved lemons and olives, then bring to a simmer.
7. Cover and cook on low heat for 45 minutes, until chicken is tender. Tip: Check occasionally to prevent drying out.
8. Adjust seasoning if needed before serving. Tip: Let it rest for 5 minutes to enhance flavors.

Tender chicken falls off the bone, infused with citrusy and spicy notes. Serve over couscous or with crusty bread to soak up the sauce.

One-Pot Moroccan Chicken and Rice

One-pot meals are the ultimate weeknight savior, and this Moroccan-inspired dish is no exception. Packed with flavor and easy to clean up, it’s a win-win.

Ingredients

• 1.5 lbs chicken thighs, bone-in and skin-on
• A couple of tablespoons of olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• A splash of chicken broth (about 2 cups)
• 1 cup of basmati rice, rinsed
• A pinch of saffron threads
• 1 teaspoon of ground cumin
• 1 teaspoon of paprika
• A handful of dried apricots, chopped
• A handful of almonds, toasted
• Salt and pepper, to season

Instructions

1. Heat olive oil in a large pot over medium-high heat. Season chicken thighs with salt and pepper.
2. Brown chicken thighs for about 5 minutes per side, then remove and set aside. Tip: Don’t overcrowd the pot to get a good sear.
3. In the same pot, sauté onion and garlic until soft, about 3 minutes.
4. Add rice, saffron, cumin, and paprika, stirring to coat the rice in the spices.
5. Pour in chicken broth and bring to a boil. Tip: Rinsing the rice removes excess starch for fluffier results.
6. Return chicken to the pot, cover, and reduce heat to low. Simmer for 20 minutes.
7. Scatter apricots and almonds over the top, cover, and let sit for 5 minutes off the heat. Tip: Toasting almonds enhances their flavor.
8. Fluff rice with a fork before serving.

Delightfully fragrant, this dish boasts tender chicken and fluffy rice with a hint of sweetness from the apricots. Serve it with a side of yogurt for a creamy contrast.

Moroccan Chicken Meatballs in Tomato Sauce

Dive into the heart of Moroccan cuisine with these flavorful chicken meatballs simmered in a rich tomato sauce. Perfect for a cozy dinner that packs a punch.

Ingredients

• 1 lb ground chicken
• 1 egg, beaten
• 1/2 cup breadcrumbs
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp paprika
• A pinch of salt
• A splash of olive oil
• 1 can (14 oz) crushed tomatoes
• A couple of fresh cilantro leaves, chopped

Instructions

1. Preheat your oven to 375°F.
2. In a bowl, mix ground chicken, egg, breadcrumbs, garlic, cumin, paprika, and salt until well combined.
3. Shape the mixture into small meatballs, about 1 inch in diameter. Tip: Wet your hands to prevent sticking.
4. Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides, about 2 minutes per side. They don’t need to be cooked through.
5. Transfer the meatballs to a baking dish. Pour crushed tomatoes over them.
6. Bake for 20 minutes, or until the meatballs are cooked through. Tip: The sauce should bubble slightly.
7. Garnish with chopped cilantro before serving. Tip: Let it sit for 5 minutes to absorb flavors.

Expect tender meatballs with a hint of spice, swimming in a velvety tomato sauce. Serve over couscous or with crusty bread to soak up every drop.

Moroccan Chicken with Sweet Potatoes and Prunes

Tantalizing and hearty, this Moroccan Chicken with Sweet Potatoes and Prunes brings a sweet and savory flavor to your table. It’s a one-pan wonder that’s as nutritious as it is delicious.

Ingredients

– 4 chicken thighs, bone-in and skin-on
– A couple of sweet potatoes, peeled and cubed
– A handful of prunes, pitted
– A splash of olive oil
– 1 tsp of ground cumin
– 1 tsp of ground cinnamon
– A pinch of salt and pepper
– 1 cup of chicken broth

Instructions

1. Preheat your oven to 375°F.
2. Heat a splash of olive oil in a large oven-safe skillet over medium-high heat.
3. Season the chicken thighs with salt, pepper, cumin, and cinnamon.
4. Brown the chicken in the skillet for about 5 minutes per side, then remove and set aside.
5. In the same skillet, add the cubed sweet potatoes and prunes, stirring to coat in the spices.
6. Pour in the chicken broth, scraping up any browned bits for extra flavor.
7. Return the chicken to the skillet, nestling it among the sweet potatoes and prunes.
8. Transfer the skillet to the oven and bake for 25 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
9. Tip: Let the chicken rest for a few minutes before serving to keep it juicy.
10. Tip: If the sweet potatoes aren’t tender enough, cover the skillet with foil and bake for an additional 5-10 minutes.
11. Tip: For a crispier skin, broil the chicken for the last 2-3 minutes of cooking.

Warm and fragrant, this dish pairs beautifully with a side of couscous or quinoa. The prunes add a subtle sweetness that contrasts perfectly with the savory spices, making every bite a delight.

Moroccan Chicken and Vegetable Tagine

Craving something exotic yet comforting? This Moroccan Chicken and Vegetable Tagine brings bold flavors and tender textures to your table with minimal fuss.

Ingredients

• 2 chicken thighs, bone-in
• A couple of carrots, sliced
• 1 medium onion, chopped
• A handful of green olives
• A splash of olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• A pinch of saffron
• 1 cup chicken broth
• 1 lemon, wedged

Instructions

1. Heat a splash of olive oil in a tagine or deep skillet over medium heat.
2. Add the chicken thighs, skin side down, and brown for 5 minutes. Flip and brown the other side for another 5 minutes. Remove and set aside.
3. In the same pan, toss in the chopped onion and sliced carrots. Sauté until the onion is translucent, about 3 minutes.
4. Stir in the ground cumin, paprika, and a pinch of saffron. Cook for 1 minute until fragrant.
5. Pour in 1 cup of chicken broth, scraping up any browned bits from the bottom of the pan.
6. Return the chicken to the pan, nestling it among the vegetables. Add a handful of green olives and lemon wedges on top.
7. Cover and simmer on low heat for 30 minutes, until the chicken is cooked through and the vegetables are tender.
8. Tip: Let the tagine sit covered for 5 minutes off the heat before serving to let the flavors meld.
9. Tip: Serve with couscous or crusty bread to soak up the sauce.
10. Tip: For extra zest, add more lemon juice right before serving.

Tender chicken falls off the bone, mingling with sweet carrots and briny olives in a richly spiced broth. Try serving it over a bed of fluffy couscous for a complete meal.

Moroccan Spiced Chicken Wings

Fancy a twist on your usual chicken wings? These Moroccan spiced wings pack a punch with bold flavors and a crispy finish. Perfect for game day or a cozy night in.

Ingredients

– 2 lbs chicken wings
– 2 tbsp olive oil
– 1 tbsp smoked paprika
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp cayenne pepper
– A pinch of salt
– A splash of lemon juice
– A couple of garlic cloves, minced
– 1 tbsp honey

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the olive oil, smoked paprika, cumin, coriander, cayenne pepper, salt, lemon juice, minced garlic, and honey until well combined.
3. Add the chicken wings to the bowl and toss them until they’re evenly coated with the spice mixture.
4. Arrange the wings on the prepared baking sheet in a single layer, making sure they’re not touching.
5. Bake for 45 minutes, flipping the wings halfway through, until they’re crispy and golden brown.
6. Let the wings rest for 5 minutes before serving to allow the juices to redistribute.

Tip: For extra crispiness, broil the wings for the last 2-3 minutes of cooking.
Tip: If you prefer a saucier wing, double the honey and lemon juice in the marinade.
Tip: Serve with a side of yogurt or tahini sauce to balance the heat.

Loving the crispy exterior and juicy interior? These wings are a flavor bomb with a hint of sweetness and spice. Try serving them over a bed of couscous or with a fresh cucumber salad for a complete meal.

Moroccan Chicken with Dates and Almonds

Craving something exotic yet easy to whip up? This Moroccan Chicken with Dates and Almonds brings a taste of North Africa to your table with minimal fuss.

Ingredients

• 4 chicken thighs, bone-in and skin-on
• A couple of tablespoons olive oil
• A pinch of salt and pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• A splash of chicken broth
• 1/2 cup pitted dates, halved
• 1/4 cup sliced almonds
• A handful of fresh cilantro, chopped

Instructions

1. Preheat your oven to 375°F.
2. Season the chicken thighs with salt, pepper, cumin, and cinnamon. Make sure they’re evenly coated.
3. Heat olive oil in a large oven-proof skillet over medium-high heat. Add the chicken, skin-side down, and sear until golden brown, about 5 minutes. Flip and sear the other side for another 5 minutes. Tip: Don’t overcrowd the pan to get a good sear.
4. Pour in a splash of chicken broth to deglaze the pan, scraping up any browned bits.
5. Scatter the dates and almonds around the chicken in the skillet.
6. Transfer the skillet to the oven and bake for 20 minutes, or until the chicken reaches an internal temperature of 165°F. Tip: Use a meat thermometer to ensure doneness without overcooking.
7. Sprinkle with fresh cilantro before serving. Tip: Let the chicken rest for a few minutes after baking to keep it juicy.

Moroccan Chicken with Dates and Almonds offers a delightful mix of sweet and savory, with tender meat and crunchy almonds. Serve it over couscous or with warm flatbread to soak up the juices.

Moroccan Chicken and Butternut Squash Stew

Get ready to dive into a bowl of comfort with this Moroccan-inspired stew. Golden butternut squash and tender chicken come together in a fragrant, spiced broth that’s both hearty and healthy.

Ingredients

• 2 cups of diced butternut squash
• 1 pound of chicken thighs, cut into chunks
• A couple of garlic cloves, minced
• A splash of olive oil
• 1 teaspoon of ground cumin
• 1 teaspoon of ground cinnamon
• A pinch of saffron threads
• 2 cups of chicken broth
• A handful of fresh cilantro, chopped

Instructions

1. Heat a splash of olive oil in a large pot over medium heat.
2. Add the chicken chunks and brown them on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to get a good sear.
3. Toss in the minced garlic and sauté for 30 seconds until fragrant.
4. Stir in the diced butternut squash, ground cumin, ground cinnamon, and saffron threads. Cook for 2 minutes to toast the spices.
5. Pour in the chicken broth, bring to a boil, then reduce heat to low. Simmer for 20 minutes until the squash is tender. Tip: Cover the pot to keep all the flavors in.
6. Check the stew’s seasoning and adjust if necessary. Tip: A squeeze of lemon can brighten the flavors.
7. Garnish with chopped cilantro before serving.

One spoonful of this stew reveals tender chicken and soft squash in a richly spiced broth. Serve it over couscous or with crusty bread to soak up every last drop.

Moroccan Chicken Pasta with Spicy Tomato Sauce

Unleash a burst of flavor with this Moroccan Chicken Pasta, combining tender chicken, al dente pasta, and a spicy tomato sauce that’s got just the right kick.

Ingredients

• 2 cups of penne pasta
• 1 lb chicken breast, cubed
• A couple of garlic cloves, minced
• A splash of olive oil
• 1 can (14.5 oz) diced tomatoes
• A pinch of red pepper flakes
• 1 tsp paprika
• Salt, just enough to season
• A handful of fresh parsley, chopped

Instructions

1. Boil the penne pasta in salted water until al dente, about 9 minutes. Drain and set aside.
2. Heat a splash of olive oil in a large pan over medium heat. Add the cubed chicken and cook until no longer pink, about 5 minutes.
3. Throw in the minced garlic and cook for another minute until fragrant.
4. Stir in the diced tomatoes, red pepper flakes, paprika, and a pinch of salt. Let it simmer for 10 minutes to blend the flavors.
5. Tip: For a smoother sauce, blend half of it before adding it back to the pan.
6. Add the cooked pasta to the pan and toss everything together until well coated.
7. Tip: If the sauce is too thick, a little pasta water can loosen it up.
8. Garnish with chopped parsley before serving.
9. Tip: Let the dish sit for 5 minutes off the heat before serving to let the flavors meld.

Spicy, hearty, and packed with flavor, this dish is perfect with a side of crusty bread to soak up the sauce. The chicken stays juicy, and the pasta holds up nicely against the robust sauce.

Moroccan Chicken and Eggplant Tagine

Perfect for a cozy dinner, this Moroccan Chicken and Eggplant Tagine brings warmth and flavor to your table with minimal fuss.

Ingredients

• 2 chicken thighs, skin-on
• 1 medium eggplant, cubed
• a couple of garlic cloves, minced
• a splash of olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• a pinch of saffron threads
• 1 cup chicken broth
• a handful of green olives
• a sprinkle of fresh cilantro, chopped

Instructions

1. Heat a splash of olive oil in a tagine or deep skillet over medium heat.
2. Season the chicken thighs with salt, then brown them skin-side down for 5 minutes until golden. Flip and cook for another 3 minutes. Remove and set aside.
3. In the same pan, add the cubed eggplant and minced garlic. Cook for 5 minutes until the eggplant starts to soften.
4. Stir in the ground cumin, paprika, and saffron threads, cooking for 1 minute until fragrant.
5. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.
6. Return the chicken to the pan, nestling it into the eggplant. Add the green olives.
7. Cover and simmer on low heat for 25 minutes, until the chicken is cooked through and the eggplant is tender.
8. Sprinkle with fresh cilantro before serving.

Absolutely tender chicken and meltingly soft eggplant make this tagine a comforting dish. Serve it over couscous or with warm bread to soak up the flavorful sauce.

Moroccan Chicken Salad with Orange and Fennel

Whip up this refreshing Moroccan Chicken Salad with Orange and Fennel for a quick, flavorful meal that’s perfect for any day of the week.

Ingredients

• 2 cups of shredded cooked chicken
• 1 large orange, peeled and sliced
• 1 medium fennel bulb, thinly sliced
• A handful of fresh mint leaves, chopped
• A splash of olive oil
• A couple of tablespoons of orange juice
• Salt and pepper, just a pinch

Instructions

1. In a large bowl, combine the shredded chicken, orange slices, and sliced fennel.
2. Add the chopped mint leaves to the bowl for a fresh flavor boost.
3. Drizzle a splash of olive oil and a couple of tablespoons of orange juice over the salad. Tip: Freshly squeezed orange juice works best for a vibrant taste.
4. Season with a pinch of salt and pepper, then toss everything together gently. Tip: Use your hands to toss the salad to ensure the ingredients are evenly distributed without crushing the fennel.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld. Tip: For an extra crunch, add some toasted almonds right before serving.

Crisp fennel and juicy orange slices bring a refreshing crunch and sweetness to this salad, while the mint adds a bright finish. Serve it on a bed of greens for a light lunch or alongside grilled bread for a more substantial meal.

Conclusion

We hope this roundup of 20 Spicy Moroccan Chicken Recipes has inspired your next kitchen adventure! Each dish offers a unique blend of flavors that promise to delight. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!