One Pot Moroccan Chicken with California Cling Peaches

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Peaches, tomatoes, olives, raisins and lots of delicious spices pack this Gluten Free One Pot Moroccan Chicken recipe with tons of flavor!

Moroccan Chicken and Peaches Recipe

I love recipes that are bursting with flavor, which is why I really love this Gluten Free One Pot Moroccan Chicken recipe!

California peaches, tomatoes, olives and lots of delicious spices pack this dish with deliciousness!

Moroccan Chicken & Peaches

For this recipe, I partnered up with the California Cling Peach Board to recreate one of their delicious recipes featuring California Cling Peaches.

One Pot Moroccan Chicken and Peaches Recipe

Did you know that it’s National Nutrition Month and that canned California Cling Peaches are just as nutritious as fresh? Crazy, right?!

According to an Oregon State University study, the canning process actually increases key nutrients and locks in their fresh-picked flavor. Grown on small family farms, these peaches are hand-picked at the peak of ripeness and packed just miles away from the orchard.

They’re perfect in this easy one pot recipe!

Moroccan Chicken and Peaches Ingredients

One Pot Moroccan Chicken Ingredients

  • 1 tbsp olive oil
  • 1 cup onion (diced)
  • 1 lb. skinless, boneless chicken breasts (cut into bite-size pieces)
  • 1 tbsp fresh ginger (finely grated)
  • 1 clove garlic (minced)
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp ground cinnamon
  • ½ tsp crushed red pepper flakes
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 can (14 oz) sliced California Cling Peaches (drained)
  • 1 small sweet potato (cut into bite-size pieces)
  • 1 can (14 oz) diced tomatoes
  • ½ cup water or chicken broth
  • ½ cup Kalamata olives (pitted)
  • ⅓  cup currants or raisins
  • 2 tbsp pine nuts (toasted)
  • 2 tbsp fresh cilantro (chopped)

One Pot Moroccan Chicken Instructions

Heat the olive oil in a large skillet over medium heat. Add the onion and chicken.

Moroccan Chicken and Peaches Recipe

Cook, stirring occasionally, until chicken is no longer pink. Stir in the ginger, garlic, cumin, paprika, cinnamon, red pepper flakes, salt and black pepper.

Moroccan Chicken and Peaches Recipe

Mix the seasonings with the chicken, then add the peaches, sweet potatoes, tomatoes, water and olives. Stir everything together.

Moroccan Chicken and Peaches Recipe

Bring to a boil, cover and reduce heat to low. Continue cooking on low for 15 to 20 minutes, or until sweet potatoes are tender. Stir in the currants or raisins before serving.

Serve over cooked rice, couscous, quinoa or cauliflower rice. Top with toasted pine nuts and fresh chopped cilantro.

Moroccan Chicken and Peaches Recipe

Remember to look for California Cling Peaches on the label when picking up canned peaches at the grocery store! They’re perfect on salads, in desserts and so scrumptious in this Moroccan Chicken recipe!

Moroccan Chicken and Peaches Recipe

Today’s post was sponsored by the California Cling Peach Board. Thanks for supporting all of the great WhitneyBond.com partners like the California Cling Peach Board!

Gluten Free Moroccan Chicken and Peaches

Moroccan Chicken and Peaches Recipe
3.5 from 2 votes
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One Pot Moroccan Chicken with California Cling Peaches

Peaches, tomatoes, olives, raisins and lots of delicious spices pack this Gluten Free One Pot Moroccan Chicken recipe with tons of flavor!

Course Main Course
Cuisine Moroccan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 364 kcal
Author Whitney Bond

Ingredients

  • 1 tbsp olive oil
  • 1 cup onion diced
  • 1 lb skinless, boneless chicken breasts cut into bite-size pieces
  • 1 tbsp fresh ginger finely grated
  • 1 clove garlic minced
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp ground cinnamon
  • ½ tsp crushed red pepper flakes
  • ½ tsp salt
  • ½ tsp black pepper
  • 14 oz can sliced California Cling Peaches drained
  • 1 sweet potato cut into bite-size pieces
  • 14 oz can diced tomatoes
  • ½ cup water or chicken broth
  • ½ cup Kalamata olives pitted
  • 1/3 cup raisins
  • 2 tbsp pine nuts toasted
  • 2 tbsp fresh cilantro chopped

Instructions

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the onion and chicken.
  3. Cook, stirring occasionally, until chicken is no longer pink.
  4. Stir in the ginger, garlic, cumin, paprika, cinnamon, red pepper flakes, salt and black pepper.
  5. Mix the seasonings with the chicken, then add the peaches, sweet potatoes, tomatoes, water and olives.
  6. Stir everything together.
  7. Bring to a boil, cover and reduce heat to low.
  8. Continue cooking on low for 15 to 20 minutes, or until sweet potatoes are tender.
  9. Stir in the raisins before serving.

  10. Serve over cooked rice, couscous or quinoa, topped with toasted pine nuts and fresh chopped cilantro.