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Moroccan Chicken with Potatoes (Simple & Homemade)

Moroccan Chicken with Potatoes (Simple & Homemade)

A comforting and flavorful dish inspired by my grandmother’s kitchen. Perfect for busy nights and full of Moroccan spice love!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Moroccan
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 bone-in, skin-on chicken thighs (or drumsticks)
  • 3 medium Yukon Gold potatoes peeled and sliced into rounds
  • 1 large yellow onion thinly sliced
  • 4 cloves garlic minced
  • 1 lemon juiced
  • 2 tsp ground cumin
  • 2 tsp sweet paprika
  • 1 tsp ground turmeric
  • 0.5 tsp ground ginger
  • Salt and black pepper to taste
  • 3 tbsp olive oil
  • 1 cup chicken broth or water
  • Fresh parsley or cilantro for garnish

Equipment

  • Baking Dish

Method
 

  1. In a large bowl, combine olive oil, lemon juice, garlic, cumin, paprika, turmeric, ginger, salt, and pepper. Add the chicken and toss to coat. Let marinate for at least 30 minutes.
  2. Preheat oven to 375°F (190°C). Layer potato slices in a baking dish, sprinkle with salt, and scatter a few onion slices over them.
  3. Place marinated chicken on top of potatoes. Tuck remaining onions between chicken pieces. Pour broth around edges of the dish (not over the chicken).
  4. Cover with foil and bake for 40 minutes. Remove foil, baste chicken with pan juices, and bake uncovered for another 20–25 minutes, until chicken is golden and cooked through.
  5. Garnish with chopped parsley or cilantro and serve hot with crusty bread or couscous.

Notes

Use skin-on chicken for more flavor. Want spice? Add cayenne or harissa. For crispy potatoes, avoid stacking slices too much.