Warm spices, tender chicken, and a golden, gently sweet sauce make this Moroccan inspired dinner feel special without requiring a long ingredient list. The flavour comes from bone in, skinless chicken thighs, which stay juicy as they simmer in a fragrant broth with butternut squash, golden raisins, chickpeas, turmeric, cinnamon, and bright strips of lemon peel.
The dish begins with a quick sear in canola oil, a neutral tasting Canadian staple that works especially well for sautéing because of its light flavour and high smoke point. Once the chicken is golden, it rests while onion and squash soften in the same skillet. Garlic, turmeric, cinnamon, and raisins are stirred in, followed by chicken broth and lemon peel. The chicken returns to the pan to finish cooking, absorbing the savoury, lightly spiced sauce.
A final splash of lemon juice and a handful of chickpeas add freshness, tang, and plant based protein. In less than an hour, you have a colourful one pan meal that is comforting enough for a weeknight and interesting enough for guests.
Serve the chicken over a bed of couscous, then spoon the sauce, squash, raisins, and chickpeas generously over top. A scattering of fresh parsley or cilantro brings everything together with a burst of colour and herbal flavour.
This recipe is also a good reminder that simple pantry ingredients can create big flavour. Squash adds natural sweetness and body, while raisins balance the warm spices with subtle richness. Chickpeas make the sauce more filling, and lemon keeps the whole dish bright rather than heavy.
If you are cooking for two, this recipe is perfectly portioned, but it is easy to double for a family meal or leftovers. Pair it with a simple green salad or steamed green beans for a complete dinner. For a little extra texture, try toasted almonds or a spoonful of plain yogurt on the side.
Make this Moroccan inspired chicken the next time you want a cozy, flavourful meal that comes together in one skillet.
Moroccan-Inspired Chicken Thighs
Ingredients
- 2 tsp canola oil, divided
- 2 (1/2 lb / 250 g) bone-in, skinless, chicken thighs
- 1 cup diced sweet onion
- 2 cups peeled butternut squash, cut into 1/2 – inch (1 cm) cubes
- 1 clove garlic, chopped
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 3 Tbsp golden raisins
- 1 cup sodium-reduced chicken broth
- 2 wide strips of lemon peel
- 2 Tbsp lemon juice
- 1/2 cup canned chickpeas, drained and rinsed
- 1 Tbsp chopped fresh parsley or cilantro
Instructions
- In large non-stick skillet, heat 1 tsp (5 mL) canola oil over medium-high heat. Add chicken and cook until golden brown; about 4 minutes on each side. Remove to a plate; cover and keep warm.
- Add remaining canola oil, onion and squash; cook stirring occasionally, until softened, about 3 minutes. Add garlic, turmeric, cinnamon and raisins; stir to coat vegetables.
- Add chicken broth and lemon strips to skillet; and bring to a simmer. Return chicken to skillet; cover and cook until chicken is cooked through, 10 to 12 minutes.
- Stir in lemon juice and chick peas; cook 2 minutes longer.
- Transfer the chicken to plates. Spoon the broth and vegetables over the chicken and top with parsley.
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