One Pan Moroccan Chicken and Chickpeas Recipe

If you love dishes that bring warmth, spice, and effortless flavor together all in one skillet, then you are going to fall head over heels for this One Pan Moroccan Chicken and Chickpeas Recipe. It’s a dazzling combination of tender chicken thighs, aromatic spices like cumin and paprika, and comforting chickpeas simmered with harissa and tomato paste. The magic really happens when everything bakes together, melding the flavors perfectly and creating a golden, crispy chicken skin contrasted with a luscious, hearty sauce. This recipe is as vibrant in taste as it is simple to make, perfect for busy weeknights or when you want something that feels a little special without fuss.

Ingredients You’ll Need

The beauty of this recipe lies in its straightforward list of ingredients, where each plays a crucial role in building the dish’s rich Moroccan-inspired flavor profile. From the spices that deliver warmth and depth to the lemon that adds a bright, fresh finish, every component is essential for that perfect balance of taste, texture, and color.

• 1.5 lbs. chicken thighs (bone-in, skin-on): They provide juicy meat and crisp skin for unbeatable texture and flavor.
• 2 Tbsp. extra-virgin olive oil: Adds richness and helps the spices evenly coat the chicken.
• 1 tsp. kosher salt, divided: Enhances all the other flavors in the dish.
• 1 tsp. ground cumin: Imparts a warm, earthy note that is a hallmark of Moroccan cuisine.
• 1 tsp. dried oregano: Adds a subtle herbal layer.
• 3/4 tsp. paprika: Contributes sweetness and a mild smoky warmth.
• 1/2 tsp. black pepper: Gives a gentle heat that wakes up the palate.
• 1 small red onion, cut into chunks: Sweetens and softens during cooking for great texture contrast.
• 3 to 4 garlic cloves, thinly sliced: Provides pungent aromatics that deepen the flavor.
• 2 Tbsp. tomato paste: Adds tanginess and richness, thickening the sauce beautifully.
• 1 Tbsp. harissa: Brings a spicy, smoky kick that is essential to Moroccan dishes.
• 1 (15-oz.) can chickpeas (undrained): Adds hearty texture and soaks in the flavors of the sauce.
• 1 whole lemon, divided: Slices for baking and juice for brightening the finished dish.
• Chopped fresh parsley or dill for garnish: Adds color and fresh, herbal notes to finish the plate.

How to Make One Pan Moroccan Chicken and Chickpeas Recipe

Step 1: Season and Sear the Chicken

Start by combining the olive oil, 3/4 teaspoon of salt, cumin, oregano, paprika, and black pepper in a bowl, then rub this fragrant mix all over the chicken thighs. Don’t forget to get under the skin where much of the flavor really sinks in. Heat your large oven-safe skillet over medium heat and place the chicken skin side down, cooking without disturbance to let the skin crisp up and turn a beautiful golden brown—this should take roughly 6 to 7 minutes. Flip the thighs and give them 2 minutes more for flavor and texture.

Step 2: Sauté Onions and Aromatics

Once the chicken is golden, transfer it to a plate and add the red onion to the same pan. The leftover chicken fats will help cook the onions until soft and translucent, which takes about 4 minutes. Then stir in the sliced garlic, tomato paste, and harissa. As the tomato paste changes to a richer, brick-red color over 2 minutes, the spices release their earthy aroma. Finish this step by seasoning lightly with the remaining salt.

Step 3: Add Chickpeas and Simmer

Next, pour in the chickpeas with their brine (this is the only extra liquid needed) and let everything gently simmer for 2 minutes. Don’t forget to use a wooden spoon to scrape the bottom of the pan to release all those flavorful browned bits—that’s pure gold for the dish’s depth!

Step 4: Add Lemon and Bake

Slice half of the lemon into thin rounds to scatter over the chickpea mixture, giving bursts of citrusy brightness throughout. Nestle the chicken thighs back into the pan amongst the chickpeas and lemon slices, then transfer the entire skillet to a preheated 425ºF oven. Bake for 16 to 20 minutes, until the chicken reaches an internal temperature of 165ºF and the flavors have all married beautifully. A final squeeze of the remaining half of lemon just before serving wakes up the entire dish.

How to Serve One Pan Moroccan Chicken and Chickpeas Recipe

Garnishes

A sprinkle of freshly chopped parsley or dill is all you need to add a pop of green and a hint of herbaceous freshness to balance the complex spices. These garnishes bring a lively aroma and visual appeal that will have everyone eager to dig in.

Side Dishes

This dish pairs wonderfully with simple sides such as sautéed broccoli or fluffy couscous. The green vegetables add a nice crunch and freshness, while couscous or rice soak up the delicious sauce that comes from the pan.

Creative Ways to Present

For a fun twist, serve this Moroccan chicken and chickpeas over creamy yogurt or drizzle with a cooling mint sauce. You could also lay the chicken over a bed of roasted root vegetables for a comforting, one-pan feast that looks as good as it tastes.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers (and trust me, that can be rare), store them promptly in an airtight container in the refrigerator. The chicken skin won’t stay crispy but the flavors will remain beautifully concentrated for up to three days.

Freezing

This dish freezes well for up to one month. For best results, freeze the chicken and chickpeas together in a sealed container. When ready to eat, thaw overnight in the fridge to preserve the tender texture and vibrant taste.

Reheating

Reheat gently on the stove over medium-low heat or in a 350ºF oven until warmed through. To revive some of the crispiness of the skin, finishing it briefly under the broiler works wonders—just watch it closely so it doesn’t burn.

FAQs

Can I use boneless chicken instead of bone-in thighs?

Absolutely! Boneless, skinless chicken breasts or thighs work fine, though you may need to adjust cooking times to avoid drying them out. Keep an eye on the internal temperature so they stay juicy.

What if I don’t have harissa paste? What can I use instead?

If you don’t have harissa, try substituting with a mix of chili powder, smoked paprika, and a pinch of cayenne pepper. It won’t be exactly the same but will replicate the smoky, spicy flavor nicely.

Is this recipe gluten-free?

Yes, this entire dish is naturally gluten-free, making it a great option for anyone avoiding gluten without needing any substitutions.

Can I make this recipe vegetarian?

For a vegetarian version, swap the chicken for hearty vegetables like eggplant or cauliflower and add more chickpeas or even some cooked lentils. Use vegetable broth if adding liquid and adjust spices to taste.

How spicy is this dish?

It has a gentle kick from the harissa but is not overwhelmingly spicy. If you prefer heat, you can add crushed red chili flakes or a splash more harissa to suit your taste.

Final Thoughts

There is something truly special about a meal that comes together in just one pan but tastes like you’ve spent hours creating it. This One Pan Moroccan Chicken and Chickpeas Recipe hits that perfect note with its warming spices, joyful lemon brightness, and satisfying textures. It’s my go-to when I want to impress without stress, and I’m confident you’ll love it just as much. Give it a try—you’re in for a deliciously memorable dinner!

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