Whole30 Moroccan Chicken

Elevate your weeknight dinners with this flavorful Whole30 Moroccan Chicken recipe, a perfect blend of bold spices and wholesome ingredients. Bone-in, skin-on chicken thighs are seared to golden perfection and simmered in a rich, aromatic sauce made from warm spices like cumin, coriander, cinnamon, and turmeric. Juicy tomatoes, tender carrots, and briny green olives add incredible depth, while a sprinkle of fresh cilantro and a squeeze of lemon brighten every bite. Ready in just an hour, this one-pan dish is not only paleo and Whole30-friendly but also irresistibly satisfying. Serve it hot for a comforting meal that’s packed with vibrant Moroccan flavors!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 pieces chicken thighs (bone-in, skin-on)
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic cloves, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 0.5 teaspoon cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 14 ounces canned diced tomatoes
• 1 cup chicken broth
• 2 medium carrots, sliced
• 0.5 cup green olives, pitted and halved
• 0.25 cup fresh cilantro, chopped
• 1 lemon, cut into wedges

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Bring a large oven-safe skillet or Dutch oven to medium-high heat. Add 1 tablespoon of olive oil.

Step 3

Season the chicken thighs with salt and black pepper on both sides.

Step 4

Once the oil is hot, add the chicken thighs to the skillet, skin side down, and sear for about 5-7 minutes until the skin is golden brown. Turn and sear for another 3 minutes. Remove the chicken from the skillet and set aside.

Step 5

Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the chopped onion and sauté for about 3-4 minutes until softened.

Step 6

Stir in the minced garlic, ground cumin, coriander, ginger, cinnamon, turmeric, paprika, and cayenne pepper. Cook for another 1-2 minutes until fragrant.

Step 7

Add the canned diced tomatoes and chicken broth, using a wooden spoon to scrape any browned bits from the bottom of the skillet.

Step 8

Return the chicken thighs to the skillet, skin side up, and add the sliced carrots.

Step 9

Transfer the skillet to the preheated oven and bake for about 25-30 minutes, or until the chicken is cooked through and the sauce has thickened.

Step 10

Once done, remove from the oven and stir in the green olives. Garnish with fresh cilantro.

Step 11

Serve hot with lemon wedges on the side for an extra burst of flavor.

Nutrition Facts

Serving size	(2042.6g)

Amount per serving	% Daily Value*
Calories	2669.0

Total Fat 198.8g	0%
Saturated Fat 49.4g	0%
Polyunsaturated Fat 6.1g
Cholesterol 736.9mg	0%
Sodium 6172.2mg	0%
Total Carbohydrate 64.3g	0%
Dietary Fiber 25.1g	0%
Total Sugars 24.7g
Protein 177.0g	0%

Vitamin D 0IU	0%
Calcium 540.6mg	0%
Iron 22.0mg	0%
Potassium 3676.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.0%

Protein: 25.7%

Carbs: 9.3%