Moroccan Chicken with Broccolini and Almonds

This Moroccan Chicken with Broccolini and Almonds is a vibrant, sauce-kissed one-pan meal filled with warm spices and fresh, bright flavors. Tender chicken breast simmers in Ras el Hanout — a fragrant Moroccan spice blend — and is finished with crisp-tender broccolini, toasted almonds, and fresh mint. The result is a nourishing, lectin-free dinner that feels both comforting and energizing, perfect for busy weeknights yet special enough for a weekend meal. Serve it with a simple salad or your favorite vegetable side for a complete, flavorful plate.

“Finally, a meal with sauce!” — that was my husband’s delighted reaction when he saw this dish. While he loves anything juicy and saucy, I’m perfectly happy with simple, dry food finished with a drizzle of extra virgin olive oil. But this recipe strikes the perfect balance for both of us: an easy, juicy, lectin-free chicken dish infused with Moroccan flavors and just a handful of wholesome ingredients.

Ras el Hanout — The Magic Spice Blend

One bite of this chicken immediately took my husband back to our years in the Middle East, and for good reason. Ras el Hanout — a traditional Moroccan/Middle Eastern spice blend — brings together warming, aromatic spices like nutmeg, cumin, ginger, turmeric, clove, cinnamon, allspice, coriander, and paprika. The one I used even included organic rose petals

Its name literally means “head of the shop,” a reminder that this blend represents a spice seller’s very best. It’s beautifully versatile: perfect with chicken breast here, but wonderful with thighs, lamb, fish, or vegetarian dishes, too.

A Nourishing Moroccan-Inspired Meal

I used chicken breast for speed — it cooks quickly and keeps this meal weeknight-friendly. If you prefer more richness, chicken thighs or bone-in cuts will give you even more tenderness and depth. You can pair this dish with rice if you eat it (my husband had basmati), but it’s just as satisfying without. I cook the baby broccoli right in the same pan so it soaks up the flavors, but feel free to serve it with any vegetables you love.

A fresh salad is a must for me, so I made a simple red cabbage and carrot slaw with extra virgin olive oil, apple cider vinegar, salt, and pepper. A crisp green salad works beautifully, too.

Ingredients

• 2 pasture-raised boneless chicken breasts, cut into bite-sized pieces
• 1 red onion, halved and thinly sliced
• 1 large garlic clove, smashed and finely chopped
• Zest of one organic lime
• 3 tablespoons Ras el Hanout (divided)
• Extra virgin olive oil
• 1 bunch baby broccoli or broccolini
• ¼ cup slivered blanched almonds
• 10–15 fresh mint leaves
• 1 tablespoon arrowroot or tapioca powder
• Salt, to taste
• Water (or compliant chicken stock)

How to Make Moroccan Chicken

Marinate the chicken: Toss the chicken with 2 tablespoons Ras el Hanout, lime zest, and about 1 tablespoon olive oil. Let it marinate for 15–20 minutes.

Toast the almonds: Heat the oven to 350°F / 180°C. Spread the almonds onto a baking tray (no oil) and toast for 7–8 minutes, watching closely so they don’t burn. Set aside.

Start the base: Warm a generous amount of olive oil in a sauté pan over medium-low heat. Cook the onion until soft and fragrant. Add the garlic and 1 tablespoon Ras el Hanout, stirring for a couple of minutes.

Cook the chicken: Add the marinated chicken and cook for 5–7 minutes, stirring often, until no longer pink.

Add liquid and season: Pour in water or stock — start with about ½ cup (120 ml), more if you like extra sauce. Season with salt.

Steam the broccolini: Lay the baby broccoli on top of the chicken, cover with a lid, and cook on low heat for a few minutes until bright and just tender. Stir it into the sauce so everything comes together.

Thicken the sauce: Mix the arrowroot with a splash of cold water, then stir it into the pan. Let it cook for about 30 seconds. Add a little more if you want the sauce thicker.

Finish and serve: Transfer the chicken to a large serving platter, and top with the toasted almonds and fresh mint leaves. Serve warm, with your favorite salad or vegetables on the side.

More Recipes With Chicken

If you like this Moroccan chicken recipe, you might also like below:

• Chicken Kofta Recipe With a Twist
• Chicken and Fonio with Herb-Avocado Cream, Easy Summer Meal
• Easy Chicken and Green Plantain Curry
• Chicken Gyro Pita Platter with Tzatziki (Lectin-Free, Gluten-Free)
• Persian Style Chicken with Pomegranate Reduction

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