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Easy One Pan Moroccan Lemon Chicken with Orzo photo
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One Pan Moroccan Lemon Chicken with Orzo

This One Pan Moroccan Lemon Chicken with Orzo is a flavor-packed delight! Easy to make and perfect for weeknight dinners.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

For the Chicken:

  • 2 tablespoons vegetable oil
  • 6 pieces boneless skinless chicken thighs (about 2 pounds)
  • Salt and freshly ground black pepper to taste
  • 1/2 cup onion chopped
  • 5 cloves garlic minced
  • 1 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon saffron crushed
  • 2/3 cup orzo
  • 1 1/3 cup chicken stock
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1/2 cup mixed pitted olives sliced
  • 1/4 cup fresh parsley chopped, for topping

Instructions

Instructions:

  • Step 1: Prepare the Chicken
    Start by seasoning the chicken thighs with salt and freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken thighs to the pan, cooking them until they are golden brown on both sides, about 5-7 minutes per side.
  • Step 2: Sauté the Aromatics
    Remove the chicken from the pan and set it aside. In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
  • Step 3: Add the Spices
    Stir in the paprika, kosher salt, ground cumin, ground ginger, ground cinnamon, ground turmeric, and crushed saffron. Cook the spices for about 1 minute to toast them slightly.
  • Step 4: Cook the Orzo
    Add the orzo to the skillet and stir to coat it with the spices and aromatics. Pour in the chicken stock and bring the mixture to a gentle simmer.
  • Step 5: Return the Chicken
    Nestle the browned chicken thighs back into the skillet, cover, and reduce the heat to low. Let it simmer for about 15-20 minutes.
  • Step 6: Finish with Lemon and Olives
    Stir in the freshly squeezed lemon juice, lemon zest, and sliced olives. Taste and adjust seasoning if necessary.
  • Step 7: Serve and Garnish
    Plate the dish and sprinkle with chopped fresh parsley.

Equipment

  • Large skillet or sauté pan
  • Cutting Board
  • Sharp Knife
  • Measuring cups and spoons
  • Wooden Spoon or Spatula

Notes

  • Store leftovers in an airtight container for up to 3 days.
  • This dish freezes well; cool before transferring to a freezer-safe container.
  • Reheat gently, adding chicken stock if needed to restore moisture.