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    Home » Recipes » Main Dishes » Moroccan Chicken with Sweet Potatoes and Onions

    LAST UPDATED: February 17, 2022 • FIRST PUBLISHED: November 22, 2020 By Toni Dash 8 Comments

    Moroccan Chicken with Sweet Potatoes and Onions

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Moroccan Chicken title image

    This Moroccan Chicken recipe combines earthy, tangy and sweet flavors for a one pot meal you’ll love! It’s fast and easy to make. Perfect for a weeknight or a dinner party!

    Moroccan Chicken title image

    This recipe is a perfect example of ‘no more boring chicken’ recipes!

    Tender boneless chicken breasts, zesty flavors of lemon, warming curry, cinnamon and cumin make this recipe an exciting dinner time adventure.

    An easy braising recipe that sears the chicken with spices and lemon and finishes it in the oven with sweet potatoes and onion.

    Easy Moroccan Chicken recipe

    The combination of savory and sweet flavors is a signature of Middle Eastern cuisine.

    Similar to Sweet & Spicy Slow Cooker Beef Stew which combines beef, sweet potatoes and prunes, this chicken recipe has both sweet and savory flavors.

    It’s all about the Moroccan Spices

    Moroccan food is really all about the spices. Deep, earthy flavors ranging from sweet to pungent.

    The most popular spice blend Ras El Hanout is a blend of anywhere from 50 to 80 spices in one mix!

    This classic and traditional North African spice gives Moroccan food its signature flavor.

    In case you don’t have this particular spice blend in the pantry, we’ve picked some star spices to use in this recipe.

    Moroccan Chicken in pan

    Recipe Ingredients + Notes

    Olive oil. Used to sear the chicken with lemon quarters and spices. Olive oil has a delicious Mediterranean flavor perfect this recipe.

    Chicken Breasts. Use boneless skinless chicken breasts. Select 8-ounce chicken breasts if possible. The recipe cooking time is based on that size.

    Lemon. Preserved lemon is a popular ingredient Moroccan cuisine. For easier to find ingredients we use both a fresh lemon quartered and lemon juice.

    Spices. Cumin, paprika, curry, cinnamon, salt and pepper. These earthy, flavor-packed spices add the signature Middle Eastern flavor to the Moroccan Chicken.

    Yellow onion. Onion also gives a lot of flavor to this recipe!

    Sweet potatoes. Common in Middle Eastern cooking, sweet potatoes or yams give a wonderful sweet flavor contrast to the bold earthy spices. They end up as a delicious side dish to the chicken too.

    Chicken broth. Either chicken broth or chicken stock may be used. We recommend low sodium which allows you to control the salt amount by adding

    Lemon juice. Combined with the stock lemon juice adds a tangy flavor note to the recipe. Use freshly squeezed lemon juice. It makes all the difference.

    moroccan chicken ingredients

    Variations

    Butternut squash or acorn squash can be used instead of sweet potatoes. Butternut squash will need to be peeled. Acorn squash can be peeled but doesn’t have to be.

    Add dried fruit. Sweet fruits like dried apricots, dates or raisins are a delicious addition and popular in Moroccan cooking. Chop 1/2 cup and add them (one type or a combination) when sautéing the onions and sweet potatoes.

    Add Green Olives. Add 1/2 cup of pitted green olives when putting the dish into the oven. They add a whole new flavor!

    A Note about Chicken Breast Sizes

    Chicken breast size can vary substantially. They can range from 6 ounces to almost one pound for just one!

    Larger chicken breasts need a longer cooking time. This recipes is based on 8-ounce chicken breasts (around 2 pounds total chicken weight).

    Try to select chicken breasts around 8 ounces a piece. 

    Also important is selecting chicken breasts that are the same size (whether they are larger or smaller than 8 ounces).

    This ensures they will all cook evenly in the same amount of time.

    How to Know if Chicken Breasts are done?

    Take the internal temperature with an instant read food thermometer.

    The internal temperature of the chicken should reach 165 degrees F to be considered done for food safety standards.

    two plates of moroccan chicken

    How to Make it – Step-by-Step

    STEP 1. Preparation.

    Preheat the oven to 400 degrees F.

    Heat the olive oil in a large skillet or Dutch oven over medium-high heat (photo 1).

    STEP 2. Sear the Chicken.

    When the oil ripples on the surface add the lemon quarters, chicken breasts and spices. Cumin, paprika, curry powder, cinnamon, salt and pepper (photo 2).

    Sear the chicken for 2 minutes, flip over and sear 2 additional minutes on the opposite side (photo 3). Searing helps seal the chicken and keep the chicken tender.

    Remove the chicken from the pan.

    moroccan chicken recipe steps 1-4

    STEP 3. Cook the vegetables.

    Add the onion and sweet potato cubes to the pan. Sauté for 5 minutes (photo 4).

    Pour in the chicken stock and lemon juice (photo 5). Scrape up any browned bits sticking to the bottom of the pan.

    Add the chicken back to the pan (photo 6).

    moroccan chicken recipe steps 5-7

    STEP 4. Cook the Moroccan Chicken.

    Cook in the oven, uncovered, for 20-25 minutes or until both the chicken and sweet potatoes are cooked.

    The chicken should reach 165 degrees F internal temperature and be tender; not overcooked.

    The sweet potatoes should be cooked through but not falling apart.

    Serve with mint sprigs and fresh lemon slices or wedges.

    What to Serve with It

    Since the recipe includes both chicken and sweet potatoes it’s a one pot meal.

    If you want to add more to round out the meal:

    • Serve with some rice or cous cous (if you are not gluten-free), and
    • a Mediterranean salad

    Moroccan Chicken

    Recipe FAQ’s + Pro Tips

    Mix the spices together in a small bowl. This helps with even distribution when adding to the cooking pan.

    Select chicken breasts the same size. To ensure they all cook in the same amount of time.

    What is Braising?

    A cooking technique of combining both cooking with dry heat and wet heat.

    In this recipe the first step sears the chicken, and sauté the vegetables (dry heat).

    Then stock and lemon juice are added to finish cooking in the oven (wet heat).

    It’s an easy way to cook a combination of ingredients for great infusion of flavors and to keep the meat moist and tender.

    Storing Leftovers

    Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave.

    Moroccan Chicken with sweet potatoes close up

    More Recipes You’ll Love!

    • Easy Slow Cooker Mole Chicken Thighs
    • Instant Pot Chicken Tacos with Mexican Shredded Chicken
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    • Roasted Chicken Breasts with Apple Cider and Onions
    • Rosemary Roasted Chicken Breasts with Vegetables
    Did you make it? Please RATE THE RECIPE below!

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    Moroccan Chicken title image

    Roasted Moroccan Chicken

    Moroccan Chicken is full of earthy, pungent Middle Eastern spices, tangy lemon flavor and sweet potatoes. It's an easy recipe with exotic flavors ready in a flash.
    5 from 8 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Main Course
    Cuisine: American, Moroccan
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 4
    Calories: 199kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    • ¼ cup Olive Oil
    • 1 Lemon quartered
    • 4 8-ounce boneless skinless Chicken Breasts
    • 2 teaspoons Cumin
    • 2 teaspoons Paprika
    • 1 teaspoon Curry Powder
    • ¼ teaspoon Cinnamon
    • ½ teaspoon Kosher Salt
    • ½ teaspoon ground Black Pepper
    • 1 medium Yellow Onion chopped
    • 1 ½ cups peeled Butternut Squash or Sweet Potatoes cut into 1-inch cubes
    • 1 ½ cups Chicken Broth low sodium
    • ¼ cup Lemon Juice
    • Garnish optional: lemon and mint sprigs.

    Instructions

    • Preheat the oven to 400 degrees F. Use a large (preferably non-stick) oven proof skillet or Dutch oven.
    • Heat the olive oil on the stove top over medium heat until rippling on the surface.
    • Add the lemons quarters, chicken breasts and spices (cumin, paprika, curry powder, cinnamon, salt and pepper). Sear the chicken for 2 minutes, flip and sear 2 additional minutes on the opposite side. Remove from pan.
    • Add the onions and squash. Sauté for 5 minutes.
    • Add the broth and lemon juice. Scrape up any browned bits of food sticking to the bottom of the pan.
    • Add the chicken back to the pan.
    • Cook in the oven for 20-25 minutes uncovered until chicken and squash are both done. Chicken should reach 165 degrees internal temperature.
    • Garnish with lemon and mint sprigs.

    Notes

    Note on Chicken
    • Buy chicken breasts close to 8 ounces a piece.
    • Select similar size chicken breasts to ensure even cooking in the same amount of time.
    • The internal temperature should measure 165 degrees F when cooked.
    Sweet Potato substitute ideas
    • Acorn squash can be substituted.
    • Short cut: buy precut squash.
    Storing Leftovers
    Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave.

    Nutrition

    Calories: 199kcal | Carbohydrates: 18g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 647mg | Potassium: 372mg | Fiber: 3g | Sugar: 4g | Vitamin A: 7581IU | Vitamin C: 30mg | Calcium: 43mg | Iron: 2mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    Comments

    1. Beth says

      November 23, 2020 at 8:00 am

      5 stars
      This looks so delicious and full of flavor! I can’t wait to give this a try! My husband is going to love this recipe! I’m so excited!

      Reply
    2. wilhelmina says

      November 22, 2020 at 8:23 pm

      5 stars
      We love this chicken! It is so flavorful and really easy to make. The whole family approved of this recipe, I will be making it again often!

      Reply
    3. Lisalia says

      November 22, 2020 at 7:52 pm

      5 stars
      SO delicious! The perfect combination of spices. We’ll definitely have this for dinner again. Thanks Toni!

      Reply
    4. Tara says

      November 22, 2020 at 3:30 pm

      5 stars
      Oh yum! You had me at one pot meal! So many wonderful flavors and I love how easily the chicken comes together.

      Reply
    5. David says

      November 22, 2020 at 2:29 pm

      5 stars
      I love the savory / sweet combo of Moroccan food! Delicious recipe. I made a ras el hanout mixture recently, but it didn’t have as many different spices as you mention!

      Reply
    6. Luci says

      November 22, 2020 at 1:56 pm

      5 stars
      This Moroccan chicken is delicious! I can already smell all the wonderful flavors together. I love that you paired it with sweet potatoes, those have been my favorite the past few weeks! This is the perfect dinner recipe.

      Reply
    7. Bintu says

      November 22, 2020 at 1:43 pm

      5 stars
      I love how quick and easy this is! Such a flavourful and delicious dish.

      Reply
    8. Andrea says

      November 22, 2020 at 1:01 pm

      5 stars
      This chicken is bursting with some great flavors! Adding it to my rotation.

      Reply

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    About Toni Dash

    Toni Dash BoulderLocavore.com Head Shot

    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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