One Pan Moroccan Chicken and Chickpeas Recipe
This One Pan Moroccan Chicken and Chickpeas recipe is a vibrant, flavorful dinner that combines tender chicken thighs with aromatic Moroccan spices and hearty chickpeas. Cooked in a single skillet and finished in the oven, this dish is both convenient and richly satisfying, perfect for a weeknight meal with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Dinner, Entree
- Method: Baking
- Cuisine: Moroccan
- Diet: Gluten Free
Ingredients
Chicken & Spices
- 1.5 lbs. chicken thighs (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
Vegetables & Flavorings
- 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
Instructions
- Preheat the oven: Set your oven to 425ºF (220ºC) to prepare for finishing the chicken and chickpea bake.
- Season the chicken: In a bowl, combine chicken thighs with olive oil, 3/4 tsp. salt, cumin, oregano, paprika, and black pepper. Rub the mixture thoroughly over the chicken, making sure to season under the skin if possible for deeper flavor infusion.
- Sear the chicken: Heat a large oven-safe skillet or sauté pan over medium heat. Add the chicken skin-side down and cook for 6 to 7 minutes without moving, until the skin is golden and crispy. Flip and cook for an additional 2 minutes on the other side.
- Remove chicken: Transfer the seared chicken to a plate, freeing up the pan for the next steps.
- Sauté onions and garlic: Add the red onion to the pan, using the residual chicken juices for flavor. If needed, add a small drizzle of olive oil. Cook the onion for about 4 minutes until softened. Then add sliced garlic, tomato paste, and harissa, and cook for 2 minutes until the tomato paste darkens to a rich brick red color. Sprinkle with the remaining 1/4 tsp. salt.
- Add chickpeas: Pour in the canned chickpeas along with their brine. Gently simmer for 2 minutes, stirring and scraping up any browned bits from the bottom of the pan to enhance flavor.
- Prepare lemon slices: Cut the lemon in half. Slice one half into thin rounds to be added in the next step and reserve the other half for finishing the dish.
- Combine chicken and chickpeas: Nestle the chicken thighs back into the skillet among the chickpeas and scatter the lemon slices around the chicken pieces.
- Bake the dish: Place the skillet in the preheated oven and bake for 16 to 20 minutes, or until the chicken reaches an internal temperature of 165ºF (74ºC).
- Finish and garnish: Remove from oven and squeeze the reserved lemon half over the chicken and chickpeas. Sprinkle chopped fresh parsley or dill on top for a fresh, herbaceous finish.
Notes
- You can substitute boneless, skinless chicken breasts if preferred; note that cooking times may need adjustment depending on thickness.
- If your harissa paste is mild, consider adding crushed red chili flakes or Aleppo pepper to boost the heat in this dish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. The chicken skin will lose crispness but the flavors will remain vibrant.
