What Vegetables Go with Moroccan Chicken? (15 Veggies)

When it comes to Moroccan food, chicken is one of the most popular dishes.

But what vegetables go good with Moroccan chicken?

If you are looking for some inspiration, then you are in the right place.

I’m sharing 15 of the best veggies and vegetable sides to serve with Moroccan chicken.

From roasted vegetables to salads to couscous, there is something for everyone.

So if you are ready to get your Moroccan food fix, then let’s get started!

What Vegetables Go with Moroccan Chicken?

There are many vegetables that go with Moroccan chicken. Some good choices include carrots, potatoes, sweet potatoes, onions, zucchini, squash, eggplant, tomatoes, and peppers. You can also add in some raisins or other dried fruit for a bit of sweetness.

Still looking for ideas?

Then just keep scrolling!

Here are 15 vegetables that go with Moroccan chicken:

Cauliflower

This white veggie is usually known for being a bit bland, but I like to think of it as a blank canvas that can be transformed into anything you want it to be.

When paired with Moroccan chicken, cauliflower takes on a whole new flavor.

The spices in the chicken rub blend together with the cauliflower to create a dish that is full of flavor and depth.

Cabbage

Cabbage is very popular in Asian cuisine and it goes great with Moroccan chicken.

When I was growing up, my mom would always make a stir-fry with cabbage and chicken. I loved it!

Cabbage is a great vegetable to use in stir-fries because it is crunchy and has a mild flavor.

It pairs well with the spices in Moroccan chicken, such as cumin and paprika.

If you want to try something different, you can also shred cabbage and use it as a topping for the chicken.

Carrots

Carrots add some beautiful color to this dish and they go so well with the Moroccan chicken.

I like to roast my carrots, which brings out their natural sweetness.

1. I simply toss them in a little olive oil and season them with salt, pepper, and a touch of cumin.
2. Then I bake them in a preheated oven at 400 degrees Fahrenheit for 20-25 minutes.

Onions

Onions are great at adding flavor to any dish, but they are especially good at complementing the flavors of chicken.

I like to use red onions in this dish because they are slightly sweeter than other types of onions.

1. To prepare the onions, I start by slicing them into thin strips.
2. Then, I cook them in a pan with a little olive oil until they are softened and lightly browned.
3. Finally, I season them with salt, pepper, and a pinch of cumin before adding them to the chicken dish.

Potatoes

You can serve potatoes in tons of ways, but my favorite way to have them with Moroccan chicken is roasted.

1. First, you’ll need to preheat your oven to 400 degrees Fahrenheit.
2. Then, wash your potatoes and slice them into thin wedges.
3. Next, toss the potato wedges in olive oil and season with salt, pepper, and any other spices you like. I like to add a little bit of cumin for an extra kick.
4. Then, bake in the preheated oven for 20-25 minutes or until they are crispy on the outside and tender on the inside.
5. Serve with your favorite dipping sauce and enjoy!

Green Beans

Green beans can be boring if they’re not prepared properly.

But when they’re done right, they make the perfect side dish for Moroccan food.

My favorite way to prepare green beans is to blanch them in boiling water for a few minutes, then shock them in ice water.

This helps to preserve their bright green color and crisp texture.

Once they’re blanched, I like to sauté them in a little olive oil with garlic and shallots.

Season with salt and pepper to taste and you’re good to go!

Cucumber

Cucumbers might not have a ton of flavor on their own, but they’re the perfect vegetable to serve alongside Moroccan chicken.

The cucumbers help to balance out the spices in the chicken and they add a refreshing crunch.

I like to slice them into thin rounds and serve them on top of the chicken.

Eggplant

This veggie has an interesting texture that I think goes really well with the spices in Moroccan chicken.

When it’s cooked properly, it’s soft and slightly sweet, which is a nice contrast to the savory and slightly spicy chicken.

Plus, it’s purple, so it looks really pretty on the plate!

Corn

Corn is a classic side dish that goes well with just about anything.

But I especially like serving it with Moroccan chicken.

The sweetness of the corn pairs well with the spiciness of the chicken.

And it’s a fun way to eat your vegetables!

Parsnips

Parsnips are like carrots, but a little sweeter and more flavorful.

I like to roast them with a little bit of olive oil, salt, and pepper.

They make a great side dish for Moroccan chicken because they complement the spices in the chicken dish.

Sweet potatoes

I absolutely love sweet potatoes!

They are one of my favorite vegetables by far.

I like to serve them together with Moroccan chicken because the sweetness of the potatoes pairs well with the spiciness of the chicken.

Sweet potatoes are also a great source of vitamins and minerals, so they make a healthy and delicious side dish.

Tomatoes

Tomatoes are super popular in Morocco and they go great with chicken!

I like to serve them roasted, grilled, or in a salad.

• Roasted tomatoes are a delicious and healthy side dish. To make them, simply slice tomatoes in half, drizzle with olive oil, and season with salt and pepper. Then roast in a preheated oven at 400 degrees Fahrenheit for 20-30 minutes.
• Grilled tomatoes are a great way to add smoky flavor to your meal. To make them, simply slice tomatoes in half, drizzle with olive oil, and season with salt and pepper. Then grill over medium-high heat for 5-7 minutes per side.
• Tomato salad is a refreshing and flavorful side dish. To make it, simply mix together diced tomatoes, diced cucumbers, diced red onions, chopped parsley, and a vinaigrette of your choice.

Okra

Okra is not very popular in the United States, but it is a common vegetable in Morocco.

I like to serve it with Moroccan chicken because it has a similar flavor profile and goes well with the spices in the dish.

It can be prepared in many different ways, but my favorite way to eat it is roasted.

1. To make roasted okra, simply toss okra pods in a little olive oil and season with salt and pepper.
2. Then bake in a preheated oven at 400 degrees Fahrenheit for 15-20 minutes.

Artichoke hearts

Artichoke hearts add a lovely, slightly nutty flavor to this dish and they look beautiful when served.

I like to cook them until they’re tender but still have a little bite to them.

Three recipes that would go well with Moroccan chicken are roasted artichoke hearts, sauteed artichoke hearts, and artichoke heart salad.

• Roasted artichoke hearts are a simple and healthy side dish that brings out the natural sweetness of the corn. To make it, simply toss artichoke hearts in a little olive oil and season with salt and pepper. Then bake in a preheated oven at 400 degrees Fahrenheit for 15-20 minutes.
• Sauteed artichoke hearts are a quick and easy way to prepare them. Simply saute artichoke hearts in a little olive oil over medium heat until they’re tender. Season with salt and pepper to taste.
• Artichoke heart salad is a light and refreshing side dish that is perfect for summer. To make it, simply mix together cooked artichoke hearts, diced tomatoes, diced cucumbers, diced red onions, and a vinaigrette of your choice.

Squash

There are many variants of squash, but my personal favorite to serve with Moroccan chicken is butternut squash.

I like it because it has a sweet and nutty flavor that goes well with the spices in the chicken.

It is also easy to prepare – simply peel and dice the squash, then roast in a preheated oven at 375 degrees Fahrenheit for 25-30 minutes.