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5 Min
25 Min
6 Servings

This easy one-pan Moroccan Chicken is an ideal healthy dinner recipe. It’s quick to make, balanced and tasty so the whole family will enjoy it. It’s great for meal prep or midweek meals when you crave a quick and healthy recipe.


  • 1 cup wholemeal couscous, raw
  • 2 cups vegetable stock
  • 1 red capsicum, chopped
  • 2 zucchini, chopped
  • 1 tin chickpeas, drained (400g/14oz)
  • 2 tbsp Moroccan spice
  • 500g chicken (thigh or breast), cut in half.
  • 1 tbsp extra virgin olive oil
  • 1/4 cup shaved almonds
  • 1/4 cup dates, chopped (dried is fine)
  • Hummus, to serve (optional)


  • 1.Turn on oven to 180c/356F.
  • 2.In a large casserole dish, add the couscous. Pour the stock in and give a quick mix.
  • 3.Layer the zucchini, capsicum and chickpeas on top of the couscous. Sprinkle vegetables with 1 Tbsp Moroccan spice.
  • 4.Coat chicken in 1 Tbsp Moroccan spice all over. Place chicken on top of the vegetables. Drizzle with oil and add salt. Add almonds and dates. Cook in the oven for 20-25 minutes then serve.


You can get Moroccan spice from almost all major supermarkets. If not, this recipe will also work with other spice mixes e.g. Portuguese. You can easily make your own Moroccan spice mix. Mix: 1 tsp cumin, 1 tsp salt, 1/2 tsp cinnamon, 1/2 tsp coriander (ground), 1/2 tsp cayenne, 1/2 tsp pepper.

This recipe works well with thigh or breast! I haven’t tried it with pearl (Israeli) couscous but a follower of mine did and apparently, it worked wonderfully too. Awesome.

If your pieces of chicken are large, it’ll need to cook for longer. I simply cut mine if they are too big. This also helps with portion control. FYI: In the photos, I used 400g of chicken so each piece if about 50g.

The bigger the casserole dish, the more vegetables you can add! If you can, add a sliced red onion or use a bit more zucchini or capsicum to load up on the veg.

Chicken stock would also work well here.