Healthy Moroccan Lemon Chicken Recipe
This healthy recipe brings together the vibrant spices of North African cuisine with juicy chicken and sweet vegetables in one comforting pan. Inspired by traditional Moroccan flavors, this lemon chicken dish is hearty, wholesome, and ideal for anyone seeking flavorful healthy recipes for weeknight dinners.
Equipment
- Dutch oven or large deep skillet with tight-fitting lid
Ingredients
- 2 tablespoons extra virgin olive oil
- 2½ pounds boneless,skinless chicken thighs trimmed of excess fat
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 pound carrots peeled and sliced into ½-inch-thick diagonals (halved if large) — about 3 cups or 6 medium carrots
- 1 medium yellow onion diced into ¼-inch pieces — about 1½ cups
- 5 cloves garlic minced (approx. 5 teaspoons)
- 2½ teaspoons ground ginger
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- ½ teaspoon ground coriander
- 2 large lemons divided
- 1 cup green olives pitted or unpitted
- ½ cup golden or regular raisins
- ½ cup low sodium chicken broth
- Prepared whole wheat couscous or brown rice for serving
Instructions
- Sear the Chicken: Warm olive oil in a Dutch oven or deep skillet over medium-high heat. Season the chicken with salt and pepper on both sides. When the oil is shimmering but not smoking, add the chicken in a single layer and sear until golden on both sides, about 5 minutes in total. Work in batches if needed to avoid overcrowding. Once browned, transfer the chicken to a plate.
- Sauté Vegetables and Spices: In the same pan, add carrots and onion. Stir occasionally and cook until slightly softened, around 4 minutes. Reduce the heat to medium and stir in garlic, ginger, cumin, cinnamon, and coriander. Cook until aromatic, about 30 seconds to 1 minute.
- Add Citrus and Sweetness: Cut one lemon into wedges and toss them into the pan. Stir in the olives and raisins. Squeeze the juice of the second lemon over everything and pour in the chicken broth. Scrape the bottom of the pan to lift up any flavorful browned bits.
- Simmer the Dish: Return the chicken to the pot, nestling it among the vegetables. Raise the heat to bring everything to a boil, then lower to a simmer. Cover and cook until the chicken is fully tender, about 25 to 30 minutes. Serve warm with couscous or brown rice.
Notes
Olive Options: Green olives were used in the original version, but feel free to omit or substitute with pitted varieties to avoid dealing with pits during eating. Adjust salt levels if omitting olives.
Make It Your Own: Add chickpeas for added fiber, or substitute sweet potatoes for carrots for a different flavor twist.
Leftovers Tip: This dish gets more flavorful over time and is excellent for meal prep.
Tried this recipe?Let us know how it was!