This simple, one-pot stew boasts rich and fragrant flavours. Serve with a side of couscous or other grain of choice.

Moroccan-Spiced Chicken Thighs with Vegetables

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course: Dinner
Cuisine: Moroccan
Keyword: one-pot meal
Author: Julie Vossen

This simple, one-pot stew boasts rich and fragrant flavours. Serve with a side of couscous or other grain of choice.

The flavours of this chicken dish meld beautifully together.


  • Large frying pan with lid or Dutch oven


Spice blend

  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • 2 tsp paprika

Chicken and vegetables

  • 8 boneless, skinless chicken thighs (about 3 pounds)
  • salt and pepper
  • 2 tbsp extra-virgin olive oil
  • 3 cloves garlic (minced)
  • 1 large yellow onion (halved and thinly sliced)
  • 2 large carrots (cut on the diagonal into 1/2-inch thick pieces)
  • 1 red bell pepper (cut into 1-inch strips and halved)
  • 1/2 preserved lemon, separate pulp from peel (chop pulp and thinly slice peel, keeping them separate - see note)
  • 14.5 oz can crushed tomatoes
  • 1/2 cup raisins
  • 2 cups water
  • 1/4 cup cilantro (chopped)


Spice blend

  • Combine the ginger, cumin, and paprika in a small bowl and set aside.

Chicken and vegetables

  • Pat the chicken dry with a paper towel and season both sides with salt and pepper and spice blend.
  • In a large frying pan or Dutch oven over medium heat, warm 2 tablespoons olive oil until hot but not smoking. Working in batches, add the chicken and cook, turning occasionally until browned but not yet cooked through, 2 to 4 mintues. Transfer to a plate. Do not clean the pan.
  • In the same pan used for the chicken, warm 1 to 2 teaspoons oil over medium-high heat (if needed) until hot but not smoking. Add the garlic, onions, carrots, bell pepper and preserved lemon pulp. Cook until vegetables start to soften, about 5 minutes.
  • Add the crushed tomatoes, raisins and 2 cups of water and bring to a boil, then reduce to a simmer.
  • Add the chicken and any accumulated juices. Cover and cook until the chicken is cooked through and the sauce is thickened, 10 to 12 minutes.
  • Remove from heat and stir in preserved lemon peel and cilantro - season to taste with salt and pepper.
Nutrition Facts
Moroccan-spiced chicken thighs with vegetables
Amount Per Serving
Calories 460 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g19%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 215mg72%
Sodium 377mg16%
Potassium 1258mg36%
Carbohydrates 31g10%
Fiber 6g25%
Sugar 9g10%
Protein 47g94%
Calcium 94mg9%
Vitamin C 57mg69%
Vitamin A 7373IU147%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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