Description
This One Pan Moroccan Chicken and Chickpeas recipe features juicy, spice-rubbed chicken thighs cooked to perfection with a flavorful blend of cumin, oregano, paprika, and harissa, simmered alongside tender chickpeas and tangy lemon slices. Perfectly crisped skin and aromatic spices make this dish an easy yet impressive meal that captures the vibrant flavors of Moroccan cuisine in under an hour.
Ingredients
Chicken and 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 and 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
- Prepare the Chicken and Spice Rub: In a bowl, combine the chicken thighs with olive oil, 3/4 tsp. salt, cumin, oregano, paprika, and black pepper. Rub the mixture all over the chicken, making sure to season under the skin when possible for maximum flavor.
- Sear the Chicken: Heat a large oven-safe skillet or sauté pan over medium heat. Place chicken thighs skin-side down into the pan and cook undisturbed for 6 to 7 minutes until the skin is golden and crisp. Flip and cook an additional 2 minutes. Remove chicken from pan and set aside on a plate.
- Sauté Onion and Aromatics: Add chopped red onion to the pan using residual chicken juices; if lacking, add a drizzle of olive oil. Cook until onions soften, about 4 minutes. Stir in garlic, tomato paste, and harissa, cooking for 2 minutes until the tomato paste turns brick-red. Season with the remaining 1/4 tsp. salt.
- Add Chickpeas and Simmer: Add chickpeas with their brine to the pan and gently simmer for 2 minutes, scraping the pan to release any browned bits for added flavor.
- Prepare Lemon: Slice the lemon in half. Cut one half into thin rounds and leave the other half whole for squeezing later.
- Combine and Bake: Nestle the chicken thighs back into the pan among the chickpeas and scatter the lemon slices over everything. Transfer the pan to the preheated oven at 425ºF and bake for 16 to 20 minutes, until chicken reaches an internal temperature of 165ºF.
- Finish and Garnish: Remove from oven, squeeze the reserved half lemon over the chicken and chickpeas, and garnish with chopped fresh parsley or dill. Serve immediately.
Notes
- For best flavor, use bone-in, skin-on chicken thighs.
- If you do not have harissa, substitute with a mix of chili paste and smoked paprika.
- The chickpea liquid acts as the only cooking liquid, so do not rinse or drain the chickpeas.
- You can prepare a side of sautéed broccoli to complement this dish.
- Use an oven-safe skillet or pan that can go from stovetop to oven to streamline cooking and cleanup.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Moroccan
