Moroccan Spiced Chicken and Quinoa One-Pan Skillet
A fragrant North African-inspired one-pan dinner featuring tender chicken thighs seasoned with warm spices like cumin, coriander, and paprika, cooked alongside fluffy quinoa studded with sweet dried apricots and bright lemon pieces. The combination of earthy spices, tangy citrus, and chewy-sweet fruit creates a balanced and satisfying meal perfect for weeknight dinners or casual entertaining. Toasted almonds and fresh parsley add textural contrast and herbaceous freshness to complete this gluten-free, protein-rich dish that brings the exotic flavors of Morocco to your table.
Ingredients
- 2 lemons
- 1 tablespoon paprika
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon kosher or sea salt
- ½ teaspoon black pepper
- 6 boneless, skinless chicken thighs, cut into 2 inch pieces
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 cup dried apricots, roughly chopped
- 1 cup quinoa, pre-rinsed
- 2 cups gluten free chicken stock
- ½ cup sliced almonds
- ½ cup flat leaf parsley leaves
Instructions
- 1
Juice one lemon and slice the other thinly, then quarter the slices into small pieces
- 2
Combine paprika, coriander, cumin, salt and pepper in a medium bowl
- 3
Add chicken pieces to spice mixture and toss to coat thoroughly
- 4
Heat olive oil in large skillet with lid over medium high heat
- 5
Add seasoned chicken and brown, stirring frequently, for 3 to 4 minutes
- 6
Add lemon pieces, onion, garlic and apricots to skillet
- 7
Cook stirring frequently until onion softens, about 5 minutes
- 8
Add quinoa and cook stirring for 2 minutes
- 9
Add chicken stock and lemon juice, raise heat and bring to boil
- 10
Cover pan, lower heat to medium low and cook covered for 20 minutes until liquid absorbed and quinoa tender
- 11
Remove from heat and let sit covered for 5 minutes
- 12
Toast almond slices in small dry skillet over medium heat for a few minutes stirring often until browned and fragrant
- 13
Transfer quinoa chicken mixture to serving bowl
- 14
Fluff gently with fork and top with toasted almonds and parsley leaves
Tips
Toast the almonds while the quinoa rests to save time and ensure they stay warm and crispy for serving.
Let the covered skillet rest for the full 5 minutes after cooking to allow quinoa to finish absorbing any remaining liquid and achieve perfect texture.
Use pre-rinsed quinoa or rinse thoroughly before cooking to remove bitter saponins that can affect the dish's flavor.
Good to Know
Refrigerate leftovers for up to 3 days in covered container. Reheat gently on stovetop with splash of broth.
Marinate chicken in spice mixture up to 4 hours ahead. Prep vegetables and measure ingredients up to 1 day ahead.
Serve warm directly from skillet or transfer to serving bowl. Pairs well with yogurt or flatbread.
Common Mistakes
Rinse quinoa thoroughly to avoid bitter taste from natural saponins coating.
Don't skip the resting period after cooking or quinoa will be mushy rather than fluffy.
Toast almonds just before serving to prevent them from becoming soggy.
Substitutions
FAQ
Can I use chicken breasts instead of thighs?
Yes, but monitor cooking time closely as breasts cook faster and can become dry. Cut into similar sized pieces and check for doneness after 15 minutes of covered cooking.
What if I don't have dried apricots?
Substitute with chopped dates, figs, or raisins in equal amounts. Add them at the same time as the original apricots for similar sweetness and texture.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat gently on stovetop with a splash of broth to prevent drying out.