4-Ingredient One-Pot Moroccan Spiced Chicken – A Flavor Bomb

Oh, do I have a weeknight lifesaver for you! My One-Pot Moroccan Spiced Chicken with Chickpeas & Carrots is the kind of meal that makes you look like a kitchen rockstar with minimal effort. I stumbled upon this combo years ago when my spice cabinet was overflowing and my time was running out – and wow, did it deliver! The warm cinnamon and cumin mingle with tender chicken and sweet carrots, while the chickpeas soak up all those incredible flavors. Best part? That single pot means more time enjoying dinner and less time scrubbing pans. Trust me, your family will beg for this one again and again.

Why You’ll Love This One-Pot Moroccan Spiced Chicken

Let me count the ways this dish will become your new weeknight hero:

• One pot, no fuss: Minimal cleanup means more time to savor that last bite (or sneak seconds).
• Bold flavors, zero effort: The spice blend does all the work—warm cinnamon, earthy cumin, and smoky paprika make every bite exciting.
• Meal magic: Chickpeas and carrots turn this into a complete dinner with protein, fiber, and veggies all in one pot.
• Leftovers shine: Tastes even better the next day as the flavors cozy up together.

Seriously, what’s not to love?

Ingredients for One-Pot Moroccan Spiced Chicken with Chickpeas & Carrots

Here’s everything you’ll need to make this flavor-packed dish – I’ve grouped them so you can grab items section by section:

For the Chicken:

• 4 boneless, skinless chicken thighs (trust me, thighs stay juicier than breasts here)
• 1 tbsp olive oil (the good stuff – it matters!)

The Magic Spice Blend:

• 1 tsp ground cumin (that warm, earthy base note)
• 1 tsp ground coriander (its citrusy pop is essential)
• 1 tsp paprika (smoky or sweet – your choice)
• ½ tsp ground cinnamon (just enough for warmth without being dessert-y)
• ½ tsp salt (I use kosher – adjust to taste)

Veggie & Pantry Staples:

• 1 onion, diced (yellow works great)
• 2 carrots, sliced (no need to peel if they’re fresh)
• 1 can (15 oz) chickpeas, drained and rinsed (that liquid gold in the can? Down the drain it goes)
• 1 cup chicken broth (homemade if you’re fancy, boxed if you’re human)
• 2 tbsp fresh cilantro, chopped (the bright finishing touch)

Equipment Needed

You’ll just need two trusty kitchen buddies for this recipe: a sturdy Dutch oven or large pot (mine’s a hand-me-down that’s seen better days, but it works like a charm!) and a wooden spoon for all that stirring. That’s it—no fancy gadgets required!

How to Make One-Pot Moroccan Spiced Chicken with Chickpeas & Carrots

Step 1: Season the Chicken

First things first – let’s wake up those spices! I like to mix the cumin, coriander, paprika, cinnamon, and salt right on a plate – no extra bowl to wash. Then I rub each chicken thigh thoroughly with the blend, getting under any folds and really working it in. Pro tip: Let them sit for 5 minutes while the pot heats. This little rest lets the flavors start marrying with the meat.

Step 2: Brown the Chicken

Here’s where the magic starts! Heat your olive oil over medium until it shimmers (test with a pinch of spice – if it sizzles, you’re golden). Add the thighs and resist the urge to move them! I count to 30 before peeking – you want that beautiful golden crust (about 5 minutes per side). They’ll finish cooking later, so don’t worry if they’re not done through. Transfer to a plate – those browned bits in the pot? Flavor gold!

Step 3: Sauté Vegetables

Same pot, more goodness! Toss in the onions and carrots, scraping up all those tasty browned bits. The onions should turn translucent in about 3 minutes, and the carrots will just start softening at the edges – you’ll smell their sweetness coming through. If things look dry, add a splash of broth. This quick cook wakes up their natural sugars to balance the spices.

Step 4: Simmer Everything Together

Now the grand finale! Add chickpeas and broth, give it all a good stir, then nestle the chicken back in with any juices. Cover and let it bubble gently for 20 minutes – you’ll know it’s ready when the chicken reaches 165°F and the carrots are tender but still have a little bite. The broth will thicken slightly into the most incredible sauce. Finish with a shower of fresh cilantro right before serving – that bright green makes everything pop!

Tips for Perfect One-Pot Moroccan Spiced Chicken

After making this dish more times than I can count, here are my can’t-live-without tips:

• Dry chicken = golden crust: Pat those thighs bone-dry before seasoning – moisture is the enemy of good browning!
• Spice freedom: Love heat? Add a pinch of cayenne. Prefer sweeter? Double the cinnamon. This recipe is your playground.
• Don’t rush the simmer: That 20-minute cook time lets the chickpeas soak up all the spiced goodness – lift the lid just once to check.
• Carrot hack: Cut them thick (about ½-inch) so they keep some texture instead of turning to mush.

Oh, and that leftover broth in the pot? Soak it up with warm pita – you’re welcome.

Serving Suggestions for One-Pot Moroccan Spiced Chicken

This dish practically begs for something to soak up all that glorious spiced broth! My go-to is fluffy couscous – it takes 5 minutes to make and catches every drop. Warm pita or naan works wonders too – perfect for tearing and scooping. For a cool contrast, dollop with Greek yogurt or serve with a simple cucumber salad. My kids love it over rice when we’re feeling extra hungry. Honestly? It’s fantastic straight from the pot with just a fork!

Storage and Reheating

Here’s the beautiful thing about this dish—it might taste even better tomorrow! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I splash in a tablespoon of broth or water and warm it gently on the stove—microwaving can dry out the chicken. For longer storage, freeze portions up to 2 months—just thaw overnight in the fridge before reheating. Pro tip: The chickpeas soak up more flavor each day!

Nutritional Information

Each hearty serving of this Moroccan spiced chicken clocks in at about 320 calories, packing 28g protein from the chicken and chickpeas. You’ll get 25g carbs (with 6g fiber) from those tasty carrots and chickpeas too. Remember – these are estimates and may vary slightly based on your ingredients!

FAQs About One-Pot Moroccan Spiced Chicken with Chickpeas & Carrots

Final Thoughts

There you have it—my go-to one-pot wonder that never fails to impress! Whether you’re craving cozy flavors or just need an easy dinner win, this Moroccan spiced chicken delivers every time. Give it a whirl this week, then come back and tell me how much your family loved it. Happy cooking!

One-Pot Moroccan Spiced Chicken with Chickpeas & Carrots

A flavorful and easy one-pot dish featuring tender chicken, chickpeas, and carrots with Moroccan spices.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 people

Course: Dinner

Cuisine: Moroccan

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

For the Chicken

• 4 boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 0.5 tsp ground cinnamon
• 0.5 tsp salt

For the Vegetables

• 1 onion diced
• 2 carrots sliced
• 1 can (15 oz) chickpeas drained and rinsed
• 1 cup chicken broth
• 2 tbsp fresh cilantro chopped

Equipment

• Large pot or Dutch oven
• wooden spoon

Method

 

1. Season the chicken thighs with cumin, coriander, paprika, cinnamon, and salt.
2. Heat olive oil in a large pot over medium heat. Add the chicken and cook until browned on both sides, about 5 minutes per side. Remove the chicken and set aside.
3. In the same pot, add the onion and carrots. Cook for 5 minutes until softened.
4. Add the chickpeas and chicken broth. Stir to combine.
5. Return the chicken to the pot. Cover and simmer for 20 minutes, or until the chicken is cooked through.
6. Garnish with fresh cilantro before serving.

Notes

Serve with couscous or warm bread for a complete meal.

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