You’ve gotta love a dinner that only uses one skillet! It makes the clean-up so much quicker!

Originally Published 04/16/2021

This Moroccan Chicken Skillet is a one-pan meal! The recipe starts out on the stove and finishes in the oven! I love that cast-iron skillets are versatile like this. My husband’s super sweet Grandmother gave me this one! I felt so honored to have something of hers! Of course, it came already seasoned from years of her using it and I hope to pass it on to someone I love years from now too! You’ve got to adore a piece of cookware that’s generational!

If you don’t have a cast-iron skillet, I highly recommend investing in one! They are useful for cooking everything from biscuits, skillet cookies, and one-pan dinners like this Moroccan Chicken Skillet! The skillet in this recipe is a 10″. Lodge makes wonderful pre-seasoned skillets that are reasonably priced! But it’s also super cool if you can find an old one at an antique store or flea market and give it a new home and new life! Ok, on to this decently healthy and packed full of awesome Morrocan flavor recipe!

The first step for the Moroccan Chicken Skillet is to season and sear the thighs.

My best friend doesn’t do chicken bones or skin or chicken that reminds her of chicken lol. If you are in a similar camp definitely feel free to substitute chicken breasts for the chicken thighs. 

You can purchase Moroccan Seasoning – Ras El Hanout, which is already made up, but I’ve also included a recipe for it below. Minus the cardamom, I bet you’ll be surprised that you have a lot of the spices you need!

Sprinkle the seasoning all over the chicken and rub it in so it sticks. Then, in your cast iron skillet with some olive oil, sear both sides of the chicken briefly, this will help to keep the chicken from drying out while it bakes.

I only made 4 chicken breasts because it was just my husband and I eating. You could fit at least two more thighs, or breasts in the pan though if you want!

After the chicken is seared,

take it out of the pan and set it on a plate to the side. You’ll put it back in later!

Next, you’re going to add in the diced bell pepper and onion. Sauté those until the onion just starts to become translucent. Then, add in the chunks of sweet potato, minced garlic, ginger, honey, and lemon juice. 

If you’d like to get extra fancy, the head of garlic can be roasted ahead of time. I find roasting garlic first takes a lot of the bite out of it and makes it sweeter and smoother. Preheat your oven to 400° and place the head of garlic on top of a square of tinfoil. Drizzle a little bit of olive oil over the top of it, seal the tinfoil up around the top of the garlic, and set it on the middle rack of your oven. Bake it for 25-30 minutes or until you open the foil and it’s a nice caramelized color!

The tomatoes, tomato paste, and chicken broth come next. Stir everything together really well, until the tomato paste dissolves, and then add in two more teaspoons of the Moroccan seasoning.

Now you can add the chicken back in!

Get the chicken nestled back down in the sauce so it comes about to the top of it and then place the whole skillet in the oven. 

Let it bake at 350 degrees for 35-40 minutes. If you have a kitchen thermometer, the chicken should be at at least 165 degrees for it to be done. 

Also, check to make sure the sweet potatoes are soft all the way through!

And that’s it for the Moroccan Chicken Skillet!

Print Recipe

Moroccan Chicken Skillet

A super easy and healthy one-pan dinner packed with warm and inviting Moroccan flavor!

Prep Time30 minutes mins

Cook Time40 minutes mins

Course: Dinner, Main Course

Servings: 4 people

Equipment

• 10″ Cast Iron Skillet
• Measuring Cups and Spoons
• Cutting Board & Knife
• Grater

Ingredients

Moroccan Chicken Skillet

• 1 tbsp Olive Oil
• 4 Chicken Thighs or chicken breasts
• 1 large Bell Pepper de-seeded & diced
• 1/2 medium White Onion peeled and diced
• 1 large Sweet Potato peeled & chopped
• 2" piece Ginger root peeled & minced
• 2 tsp Garlic minced
• 2 tbsp Lemon Juice
• 1 tbsp Honey
• 1 14.5oz can Diced Tomatoes drained
• 1 6oz can Tomato Paste
• 1/2 Cup Chicken Broth
• 5 tsp Moroccan Seasoning divided

Moroccan Seasoning

• 2 tsp Cumin
• 1 tsp Chile Powder
• 1 tsp Smoked Paprika
• 1/2 tsp Tumeric
• 1/4 tsp Cinnamon
• 1/4 tsp Cardamom
• 1/4 tsp Black Pepper
• 1/4 tsp Cayenne Pepper

Instructions

Moroccan Seasoning

• In a small bowl, combine all spices and mix thoroughly.

Moroccan Chicken Skillet

• Preheat oven to 350 degrees.
• Sprinkle 3 tsp of Moroccan seasoning all over the chicken thighs (or breasts) and rub it in so it sticks.
• Place the cast-iron skillet on the stove over medium heat and add 1 tbsp of olive oil. Heat the oil briefly and then add the chicken. Sear each side for 2 minutes and remove from the skillet and set it to the side.
• Next, add in the diced bell pepper, and onion. Sauté for 3-5 minutes until the onion starts to become translucent. After this, add in the sweet potato, minced ginger, garlic, lemon juice, and honey. Stir to combine everything. Cook for another 3 minutes.
• Add in the can of diced tomatoes, tomato paste, and chicken broth. Stir until the tomato paste has been incorporated, then add in the remaining 2 tsp of Moroccan seasoning and stir.
• Place all the chicken thighs (breasts) back in the skillet so it is covered halfway up by the sauce and veggies. Remove the skillet from the stovetop and place it in the preheated oven.
• Bake at 350 degrees for 35-40 minutes or until the chicken reaches an internal temperature of 165 degrees and the sweet potatoes are soft all the way through.
• Serve immediately over couscous, rice, or quinoa. Enjoy!

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