One-pan Moroccan Style Chicken
Did someone say no chopping and only one pan to wash up? You heard right, this One-pan Moroccan-style Chicken just might become your new weekly staple. Orange, currants, cinnamon, and almonds meld with juicy chicken for a perfect weeknight dinner.
Add some greens in the last 5 minutes of cooking for a complete wholesome meal. If you want to add extra elements, you can serve this dish with couscous and a garlicky mint yoghurt.
Ingredients 15
1⁄4 cup currants
3 tbsp sherry vinegar
1 tbsp butter
1 tbsp olive oil
4 pieces chicken thigh, skin on, bone in, about 200g each
1 tin chickpeas, drained and rinsed
1 stick cinnamon
1 orange, zested and juiced
3 cm knobs ginger, grated
1⁄2 cup chicken stock
1⁄2 tsp salt
1⁄2 tsp pepper
200 g green beans, washed, tops removed
To Serve
1⁄4 cup slivered almonds, toasted
parsley, torn, optional
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 6
In a small bowl, soak the in the and set aside.
Start preparing your ingredients. Wash the and remove the tops and set aside. Zest and juice the whole and put into a small bowl, then grate the on a microplane or the fine side of a box grater directly into the juice. Drain and rinse the .
Heat and in a large fry pan over medium heat. Once the butter-oil mix starts to sizzle, add in the , skin side down, and cook for 7-10 minutes or until golden brown.
Turn the pieces over and add the , the and soaking liquid, , , , , , and . Place the lid on, turn the heat to low, and cook for 20 minutes.
Remove the lid and add the on top of the , spooning some of the juices from the pan over the beans. Put the lid back on and cook for another 5-10 minutes, until the green beans are bright and tender. Take off the lid and scatter with toasted and torn parsley leaves.
Serve directly from the pan, making sure to spoon the pan juices over each portion.
Clove Kitchen's tips
The secret to perfectly juicy chicken in this recipe is all about getting a good sear in the beginning. Browning the chicken skin side down before simmering locks in the flavors and gives the dish a deep, savory base—just don’t rush it! Patience pays off for a rich, satisfying result.
Helpful tips
Can I use other cuts of chicken for this recipe?
Is there a substitute for sherry vinegar?
Do I need to toast the almonds myself?
I don't have chickpeas, what can I use instead?
Rate this recipe
Notes
10
