One-Pot Moroccan Spiced Chicken

Who doesn’t love a recipe that you can cook in one pot? Packed with juicy chicken, hearty veggies and warming spices, this One-Pot Moroccan Spiced Chicken has a deep earthy flavour. It’s easy to prepare and requires minimal clean up.

Serves: 2


  • 1 large skinless chicken breast
  • 1 tablespoon olive oil
  • 1/2 onion chopped
  • 40g tomatoes
  • 1 knob of ginger, chopped
  • 1 clove of garlic
  • 1/3 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/3 butternut pumpkin cut into chunks
  • 200ml chicken stock
  • 2 teaspoons red wine vinegar

To serve

  • zest of half a lemon
  • pinch of mint leaves
  • 30g feta
  • couscous for two
  • natural yoghurt


To cook the chicken, heat some of the oil in a large frying pan. Brown the chicken on all sides. Remove the chicken from the pan and place to one side.

Next, toss the chopped onion, tomatoes, ginger and garlic into a small bowl and mix into a chunky paste. Add this paste to the pan, frying for about one minute. Then, add the spices and cook until the onion is softened.

Return the chicken to the pan, along with the pumpkin, stock and vinegar. Simmer for 20–30 minutes until the chicken is cooked through. Again, remove the chicken and place to the side.

As the sauce simmers and begins to thicken, tear the chicken into smaller chunks. Stir the chicken pieces back into the sauce. Season to taste with salt and pepper.

In a small bowl, mix the lemon zest, mint and feta together. Sprinkle this over the dish. Serve with couscous and yoghurt.

Are you a fan of Moroccan cooking? Do you love the wonderful range of spices?

Related articles:
Ian Thorpe’s Foolproof Chicken
Warm Asian Chicken ‘Noodle’ Salad
Potato and Chicken Frittata

Written by Amelia Theodorakis

A writer and communications specialist with eight years’ in startups, SMEs, not-for-profits and corporates. Interests and expertise in gender studies, history, finance, banking, human interest, literature and poetry.

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