This delicious and impressive dinner comes together in just one pan, making it a perfect choice for a hassle-free meal. Packed with bold flavors, this dish is not only easy to make but also sure to impress.
In our household, one-pan recipes are lifesavers, right alongside sheet pan meals like this Honey Sesame Chicken. They’re the go-to solution when you need a quick, no-fuss dinner, especially on those nights when work runs late.
Just like my popular One-Pan Pasta, this Moroccan Chicken and Chickpeas recipe takes less than an hour to prepare, requires only one pan, and is loaded with bold flavors and feel-good ingredients. You’ll love the spiced chicken thighs, saucy chickpeas, and the burst of fresh parsley and lemon that ties it all together.
You can enjoy it as is or serve it with a warm pita, naan, or crusty bread to soak up all the delicious sauce.
How to Make Moroccan Chicken and Chickpeas
One of the best things about this recipe is that it doesn’t require any pre-marinating, and the chopping is minimal. Plus, it’s gluten-free, dairy-free, and nut-free, making it a great option for those with dietary restrictions. (And bonus points—it’s packed with protein!)
This Moroccan chicken is also fantastic for meal prep. You can make a batch on Sunday night, along with some sautéed broccoli, and divide it into portions for easy lunches throughout the week.
The Ingredients
- Chicken Thighs: I like to use bone-in, skin-on chicken thighs because they stay juicy, but you can also use boneless, skinless thighs or chicken breasts. Just keep in mind that boneless cuts will need less cooking time.
- Spices: A mix of paprika, oregano, and cumin coats the chicken, ensuring every bite is packed with flavor.
- Chickpeas: You’ll need one 15-ounce can of chickpeas, including the brine. The brine is the only liquid added, creating a delicious sauce as it cooks.
- Onion + Garlic: Red onion and fresh garlic add a flavorful base to this Moroccan Chicken recipe.
- Tomato Paste: This adds brightness and rich umami notes. Be sure to caramelize the tomato paste with the spices and garlic for at least two minutes to unlock its full flavor, turning it a deep brick-red.
- Harissa: Harissa is a North African spice paste that’s slightly smoky, spicy, and tangy. It’s a great shortcut for adding big flavor.
- Lemon: The lemon is roasted with the chicken and chickpeas and then used as a garnish for extra brightness.
- Parsley: A sprinkle of fresh parsley (or dill) rounds out the dish perfectly.
Substitutions and Additions
- Use Chicken Breasts: If you prefer chicken breasts over thighs, they work just as well. Just sear them until golden, then bake until they reach 165ºF.
- Add Spinach: If you want to add some greens, toss a couple of handfuls of fresh baby spinach into the chickpea mixture before transferring the pan to the oven.
- Make it Spicy: If you’re not using spicy harissa, consider adding chili flakes or Aleppo pepper for a bit more heat.
- Use Butter Beans: Swap the chickpeas for butter beans if you prefer a softer, creamier texture.
The Directions
Step 1: Season the Chicken
In a bowl, coat the chicken with olive oil and spices.
Step 2: Sear the Chicken
In a large oven-safe pan, sear the chicken until it’s nicely golden, then transfer it to a plate.
Step 3: Sauté the Aromatics
Add the red onion to the pan and cook for 4 to 5 minutes. Stir in the garlic, tomato paste, and harissa, cooking for 2 minutes until fragrant.
Step 4: Add the Chickpeas
Let the chickpeas simmer for 2 minutes.
Step 5: Bake the Chicken
Return the chicken to the pan and bake for 15 to 20 minutes, until the chicken reaches 165ºF.
How to Store and Reheat
- Store: Transfer leftovers to an airtight container and refrigerate for up to 3 days.
- Reheat: Reheat the chicken and chickpeas gently in the microwave or on the stove in a nonstick skillet. Cutting the chicken into pieces first will help it reheat without drying out. Leftover chicken is also delicious and served at room temperature over a salad.
Note: I don’t recommend freezing this dish as the chickpeas can become mealy after freezing and reheating.
Serving Suggestions
I love pairing this Moroccan chicken with a simple side salad or a sautéed veggie. Here are a few ideas:
- Sautéed Broccoli: Ready in just 15 minutes!
- Shaved Brussels Salad: This one features pear, apple, and cheese in a zesty Dijon dressing.
- Cucumber Avocado Salad: A refreshing counter to the warm spices in the dish.
Equipment
- Large skillet or sauté pan
Ingredients
- 1.5 lbs. chicken thighs (I use bone-in, skin-on)*
- 2 Tbsp. extra-virgin olive oil
- 1 tsp. kosher salt, divided
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 3/4 tsp. paprika
- 1/2 tsp. black pepper
- 1 small (or 1/2 large) red onion, cut into chunks
- 3 to 4 garlic cloves, thinly sliced
- 2 Tbsp. tomato paste
- 1 Tbsp. harissa
- 1 (15-oz.) can chickpeas (do not drain)
- 1 whole lemon, divided
- Chopped fresh parsley or dill for garnish
Serving Suggestion
- Perfect Sautéed Broccoli
Instructions
- Preheat oven to 425ºF. Place chicken thighs in a bowl, and add olive oil, 3/4 tsp. salt, cumin, oregano, paprika, and black pepper. Rub oil and spice mixture all over the chicken (I use my hands), making sure to season under the skin, if possible. Heat a large oven-safe skillet or sauté pan over medium heat. Once hot, arrange chicken thighs in the pan (skin side down), and cook, undisturbed for 6 to 7 minutes. Once golden and crisp, gently flip, and cook for 2 more minutes. Transfer chicken to a plate.
- Add red onion to the pan (there should be enough residual chicken juices in the pan that you don’t need oil, but if not, add a light drizzle of olive oil). Cook onion until soft, about 4 minutes. Add garlic, tomato paste, and harissa; cook 2 minutes, until the tomato paste turns brick-red. Season with remaining 1/4 tsp. salt. Add chickpeas with brine (this is the only liquid you’re using), and gently simmer the mixture for 2 minutes, scraping to release any browned bits stuck to the pan.
- Slice the lemon in half. Slice one half into thin rounds, and leave the remaining half whole.
- Nestle chicken thighs back into the pan with chickpeas, and scatter lemon slices around the chicken (reserve the remaining half of the lemon for garnish). Transfer the pan to the oven and bake for 16 to 20 minutes, until the chicken registers 165ºF. Squeeze the remaining half of the lemon over the chicken and chickpeas, and garnish with fresh parsley.
Notes
- You can also use boneless, skinless chicken breasts in this recipe. Depending on thickness, however, you may need to adjust the sauté times.
- If you’re using a mild harissa paste, such as Mina brand, this dish benefits from the addition of a little heat in the form of crushed red chili flakes or Aleppo pepper.
- Refrigerate leftovers in an airtight container for 3 days. The chicken will lose its crisp, however the flavors will stay sharp.
NUTRITION INFORMATON: Serving: 6oz. chicken + 1/2 cup chickpea mixture | Calories: 515kcal | Carbohydrates: 18g | Protein: 33g | Fat: 34g | Saturated Fat: 7g | Sodium: 890mg | Fiber: 5g | Sugar: 2g
*I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands*
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