One Dish Moroccan Chicken

This One Dish Moroccan Chicken recipe is so easy to make; just prepare your casserole pan, add all the ingredients, pop it into the oven and dinner is ready in 55 minutes.

Here’s the video on how to make it from My Left Frying Pan

Moroccan Chicken

Serves – 4

This guest-worthy dish tastes like you spent the day in the kitchen, but you didn’t! Quick and easy to make, let your oven do all the work.

4 cloves garlic, minced and set aside

1.5 lb. (750 g) skinless, boneless chicken thighs (about 6 to 8 thighs)

8 pimento-stuffed green olives, coarsely chopped (don’t go crazy, you want to be able to recognize that they were once olives)

1 Tbsp (15 mL) dried oregano leaves

1 Tbsp (15 mL) drained capers, rinsed

1 tsp (5 mL) dried basil leaves

½ tsp (2 mL) Spanish smoked sweet paprika or regular paprika

½ tsp (2 mL) cracked black pepper

1 can (19 oz./540 mL) diced tomatoes, no salted if you can find it

¼ cup (60 mL) dry red wine (optional)

12 pitted prunes, cut in half

1. Preheat the oven to 400°F/200°C. Line a non-metallic 11×7-inch/2 L baking dish with wet parchment paper.
2. Place the chicken thighs in the prepared dish and sprinkle evenly with the garlic, olives, oregano, capers, basil, paprika, and black pepper.
3. Spread the tomatoes evenly over the chicken. Pour over the wine (if using). Scatter the prunes evenly over the chicken, pushing them down into the liquid with a spoon so they’ll plump up during cooking.
4. Bake, uncovered for 50-55 minutes or until the chicken is no longer pink inside and a meat thermometer inserted into each piece of chicken registers 165°F/74°C. Remove from the oven and let sit for 5 minutes. Divide equally between four shallow soup bowls. Ladle cooking liquid over. I like to serve this either cooked barley or quinoa and a green vegetable like peas, baby kale or broccoli.

Makes 4 servings – Nutrient breakdown per serving: 339 calories, 10 g total fat, 2.9 g saturated fat, 0 g trans fat, 436 mg sodium, 36.1 g carbohydrate, 4 g fibre, 12.5 g sugars, 27 g protein