Why You’ll Love this Moroccan-Style Million Dollar Chicken
This Moroccan-style chicken combines sweet, savory, and aromatic spices that’ll transport you straight to Marrakech without leaving your kitchen.
I’m obsessed with how the cinnamon and cumin create this warm, exotic profile that transforms ordinary chicken thighs into something truly special.
What really makes this dish worth its “million dollar” name? The contrast of textures—tender chicken, toasted almonds, and plump currants against fluffy couscous.
It’s elegant enough for company but simple enough for weeknights. The best part? Everything cooks in one pan, which means minimal cleanup. Who doesn’t love that?
What Ingredients are in Moroccan-Style Million Dollar Chicken?
Making this Moroccan-Style Million Dollar Chicken is easier than you might think, and the flavors are absolutely stunning. The combination of sweet currants, warm spices, and toasted almonds creates a dish that feels exotic but uses ingredients you can find at most grocery stores.
I love how the salsa provides a convenient flavor base that mingles beautifully with the honey and spices.
- 1 tablespoon olive oil
- 1/4 cup chopped almonds
- 2 cloves garlic, minced
- 8 chicken thighs, skinned and boned
- 1 cup bottled salsa
- 1/4 cup water
- 2 tablespoons dried currants
- 1 tablespoon honey
- 3/4 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 3 cups hot cooked couscous or rice (for serving)
When shopping for these ingredients, don’t worry too much about finding a specific type of salsa—a medium heat works well, but you can adjust based on your spice preference.
The chicken thighs are really the star here; they stay much more tender and flavorful than breast meat would.
And while traditional Moroccan cooking might use preserved lemons or fresh herbs like cilantro, this simplified version captures the essence of Moroccan flavors in an approachable way.
Feel free to add a sprinkle of fresh herbs at the end if you want to elevate it even further.
How to Make this Moroccan-Style Million Dollar Chicken
Making this exotic chicken dish is actually quite straightforward, and the results are truly restaurant-worthy. Start by heating 1 tablespoon of olive oil in a skillet over medium-high heat. Once hot, add 1/4 cup of chopped almonds and stir them frequently until they turn a beautiful golden brown. This toasting process releases their nutty aroma—a smell that always makes my kitchen feel so inviting.
Remove the toasted almonds with a slotted spoon and set them aside for later (they’ll be the perfect garnish for your finished dish).
Using the same skillet (now infused with that lovely almond flavor), add 2 minced garlic cloves and 8 skinned and boned chicken thighs. The chicken should sizzle as it hits the pan—that’s how you know your temperature is right. Sauté the chicken for about 5 minutes, turning once, until both sides develop a nice golden-brown color.
While the chicken browns, mix together your sauce: combine 1 cup bottled salsa, 1/4 cup water, 2 tablespoons dried currants, 1 tablespoon honey, 3/4 teaspoon ground cumin, and 1/2 teaspoon cinnamon. The blend of sweet and savory aromas that will come from this mixture is absolutely heavenly.
Pour this fragrant sauce over your browned chicken, stirring well to make sure every piece gets coated. Now comes the magic part—reduce the heat to medium, cover the skillet, and let everything simmer together for about 20 minutes. During this time, the chicken will become tender and fully absorb all those Moroccan-inspired flavors.
Remember to stir and baste occasionally, and if the sauce gets too thick, just add a splash more water.
While the chicken cooks, prepare 3 cups of couscous or rice according to package directions. To serve, spoon the couscous onto plates, top with the chicken and plenty of sauce, then sprinkle with those golden almonds you set aside earlier. The contrast of textures and flavors will have everyone thinking you spent hours in the kitchen, not just 30 minutes.
Moroccan-Style Million Dollar Chicken Substitutions and Variations
While this delicious Moroccan-style chicken recipe is perfect as written, you can easily customize it to suit your pantry or preferences. Don’t have currants? Raisins or dried cranberries work beautifully. Chicken breasts can replace thighs if you’re watching fat, though they’ll be slightly less juicy.
For a spicier kick, swap regular salsa for the hot variety or add a pinch of cayenne. Veggie lovers might add diced bell peppers or zucchini during cooking. Can’t do couscous? Quinoa makes a nutty, protein-rich alternative.
My sister-in-law makes this with pistachios instead of almonds, and honestly, I’m tempted to copy her.
What to Serve with Moroccan-Style Million Dollar Chicken
Because the Moroccan-Style Million Dollar Chicken already offers such rich flavors, I like to pair it with simple sides that complement rather than compete with its exotic profile.
A crisp cucumber and tomato salad with lemon dressing cuts through the richness perfectly.
Some warm pita bread or naan makes an excellent vehicle for scooping up that delicious sauce, trust me.
For something green, try roasted asparagus or a simple arugula salad.
And while the recipe suggests couscous or rice, I sometimes swap in quinoa for extra protein.
Who says you can’t be nutritious and indulgent at the same time?
Final Thoughts
This Moroccan-Style Million Dollar Chicken has become one of my go-to recipes whenever I’m looking to impress without spending hours in the kitchen. The combination of sweet currants, honey, and warm spices creates that authentic Moroccan flavor profile that transforms ordinary chicken thighs into something truly special.
What I love most is how versatile this dish is—perfect for both weeknight dinners and special occasions. The toasted almonds add just the right crunch, while the couscous soaks up that incredible sauce. Trust me, your family will think you’ve been cooking all day. Worth every bit of its million-dollar name.
Moroccan-Style Million Dollar Chicken
Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium-high heat. Add chopped almonds and stir frequently until golden brown. Remove with a slotted spoon and set aside.
- In the same skillet, add minced garlic and chicken thighs. Sauté for about 5 minutes, turning once, until both sides are golden brown.
- While chicken browns, combine salsa, water, dried currants, honey, cumin, and cinnamon in a bowl.
- Pour the sauce mixture over the browned chicken, stirring to coat each piece well.
- Reduce heat to medium, cover the skillet, and simmer for about 20 minutes, stirring occasionally. If sauce becomes too thick, add a splash more water.
- While chicken cooks, prepare couscous or rice according to package directions.
- To serve, spoon couscous onto plates, top with chicken and sauce, then sprinkle with the reserved toasted almonds.
