Moroccan Chicken Thighs

The first time I made Moroccan Chicken Thighs, I was instantly transported to the bustling streets of Marrakech, where the aroma of spices filled the air and the vibrant culture beckoned. I still remember the excitement of experimenting with spices I had never used before, the warmth of the kitchen inviting me to discover something new. This dish isn’t just about flavors; it’s about the stories each ingredient tells, from the earthy cumin to the zesty brightness of lemon. On a chilly evening, there’s nothing quite like the comfort a hearty plate of Moroccan Chicken Thighs can bring. The joy of gathering friends and family around the table, sharing warm, aromatic meals, is what keeps me returning to this recipe.

Ingredient List for Moroccan Chicken Thighs

Every ingredient in Moroccan Chicken Thighs has its purpose, working together to create a delicious harmony of flavors. The blend of spices not only enhances the taste but also brings a beautiful color to the dish. Fresh ingredients like onion and lemon brighten the overall profile, while hearty elements like chickpeas add texture and depth.

• 8 bone-in, skin-on chicken thighs: Juicy and flavorful, these are the star of the show, providing a robust base for the spices to cling to.
• 1 teaspoon ground paprika: Adds a subtle smokiness and depth.
• 1 teaspoon kosher salt: Enhances all the flavors in the dish.
• ½ teaspoon ground cayenne pepper: Just the right amount of heat to make your taste buds dance.
• ½ teaspoon ground cumin: A warm and earthy spice that’s essential for Moroccan cuisine.
• ½ teaspoon ground cinnamon: Adds a hint of sweetness and warmth.
• ½ teaspoon ground ginger: Provides a zesty kick.
• ¼ teaspoon ground turmeric: Gives a beautiful golden color and a subtle earthy flavor.
• 1 tablespoon olive oil: Used for browning the chicken and adding richness.
• 1 onion (sliced): Adds sweetness and depth of flavor.
• 1 lemon (sliced): Provides acidity and freshness.
• 1 cup canned chickpeas (drained and rinsed): Adds heartiness and a lovely texture.
• ½ cup green olives (pitted): Adds a briny, savory flavor.
• ½ cup kalamata olives (pitted): For an additional burst of Mediterranean flair.
• 2 cloves garlic (minced): Essential for depth and aroma.
• 1 tablespoon lemon zest: Intensifies the lemon flavor.
• 1 cup low-sodium chicken broth: Keeps everything moist and enhances the flavor.

How to Cook Moroccan Chicken Thighs

Cooking Moroccan Chicken Thighs is a journey filled with delightful aromas and tantalizing flavors. The process is straightforward, yet the results are nothing short of impressive. Follow these steps, and soon you’ll have a plate of seasoned chicken that’s ready to shine.

1. Preheat your oven to 375°F (190°C). This is the perfect temperature for roasting the chicken and allowing the spices to meld beautifully.
2. In a bowl, mix together the paprika, salt, cayenne pepper, cumin, cinnamon, ginger, and turmeric. Rub this luscious spice mixture all over the chicken thighs, ensuring each piece is well-coated.
3. Heat olive oil in a large oven-safe skillet over medium heat. Once the oil is shimmering, carefully add the seasoned chicken thighs, skin-side up. You want to develop a beautiful golden crust, so give them about 5 to 7 minutes to brown.
4. After browning, flip the thighs over to brown the other side for an additional 5 minutes. Once that’s done, flip them back so the skin is facing up again. Turn off the heat.
5. Add in the onion, lemon, chickpeas, green olives, kalamata olives, garlic, and lemon zest around the chicken in the skillet. These ingredients will add layers of flavor and complement the spices beautifully.
6. Finally, pour the chicken broth over everything in the skillet. This will keep the chicken moist during cooking and infuse the vegetables with flavor.
7. Now it’s time to transfer the skillet to the preheated oven. Bake uncovered for about 25 minutes, or until the chicken thighs are cooked through and have reached an internal temperature of 165°F (75°C).
8. Once baked, remove the skillet from the oven and let it rest for a couple of minutes. This allows the juices to redistribute within the chicken.
9. Serve the Moroccan Chicken Thighs warm, alongside fluffy couscous or rice, and don’t forget to spoon the rich juices over the top. Enjoy every bite!

Helpful Hints

Cooking is as much about technique as it is about ingredients. Here are some helpful tips to elevate your experience while making Moroccan Chicken Thighs.

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
• Freezing: Yes, you can freeze leftovers! Store them in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Pairing: Serve with fluffy couscous or rice and a side of roasted vegetables for a complete meal.
• Herbs: Fresh herbs like parsley or cilantro sprinkled on top before serving can add a refreshing touch.
• Marination: For deeper flavors, marinate the chicken thighs in the spice mixture for a few hours or overnight before cooking.
• Cooking Method: This recipe can also be adapted to a slow cooker. Simply follow the same preparation steps and cook on low for 4 to 6 hours.

What Goes Well With This Moroccan Chicken Thighs

• Fluffy Couscous: The light, fluffy grains soak up the flavors beautifully and complement the spices.
• Warm Bread: Serve with warm pita or flatbread to mop up the delicious juices.
• Roasted Vegetables: A medley of seasonal vegetables drizzled with olive oil and roasted until caramelized makes a lovely side.
• Green Salad: A fresh salad with a tangy vinaigrette can provide a refreshing contrast to the richness of the dish.
• Occasions: Moroccan Chicken Thighs are perfect for gatherings, family dinners, or even a romantic date night.
• Seasonal Pairing: This dish works well in all seasons. In colder months, the warm spices are comforting, while in warmer months, the lemon and herbs add freshness.

FAQ

Conclusion

The charm of Moroccan Chicken Thighs lies in their ability to transform a simple weeknight meal into an exotic experience filled with delightful spices and rich flavors. I encourage you to try this recipe and bring a taste of Morocco to your table. You won’t be disappointed; this dish is sure to become a family favorite that you’ll want to make again and again.

Moroccan Chicken Thighs

The ultimate comfort food, Moroccan Chicken Thighs are packed with vibrant spices and juicy chicken. This easy weeknight dinner is perfect for family gatherings or impressing your friends. Make it tonight for a flavorful experience!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Dinner

Cuisine Moroccan

Servings 8 servings

Calories 350 kcal

Equipment

• Baking Sheet
• Skillet
• Oven
• Mixing Bowl
• Chef's Knife

Ingredients

  

• 8 bone-in, skin-on chicken thighs
• 1 teaspoon ground paprika
• 1 teaspoon kosher salt
• ½ teaspoon ground cayenne pepper
• ½ teaspoon ground cumin
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground turmeric
• 1 tablespoon olive oil
• 1 onion (sliced)
• 1 lemon (sliced)
• 1 cup canned chickpeas (drained and rinsed)
• ½ cup green olives (pitted)
• ½ cup kalamata olives (pitted)
• 2 cloves garlic (minced)
• 1 tablespoon lemon zest
• 1 cup low-sodium chicken broth

Instructions

 

• Preheat your oven to 375°F (190°C). This is the perfect temperature for roasting the chicken and allowing the spices to meld beautifully.
• In a bowl, mix together the paprika, salt, cayenne pepper, cumin, cinnamon, ginger, and turmeric. Rub this luscious spice mixture all over the chicken thighs, ensuring each piece is well-coated.
• Heat olive oil in a large oven-safe skillet over medium heat. Once the oil is shimmering, carefully add the seasoned chicken thighs, skin-side up. You want to develop a beautiful golden crust, so give them about 5 to 7 minutes to brown.
• After browning, flip the thighs over to brown the other side for an additional 5 minutes. Once that’s done, flip them back so the skin is facing up again. Turn off the heat.
• Add in the onion, lemon, chickpeas, green olives, kalamata olives, garlic, and lemon zest around the chicken in the skillet. These ingredients will add layers of flavor and complement the spices beautifully.
• Finally, pour the chicken broth over everything in the skillet. This will keep the chicken moist during cooking and infuse the vegetables with flavor.
• Now it’s time to transfer the skillet to the preheated oven. Bake uncovered for about 25 minutes, or until the chicken thighs are cooked through and have reached an internal temperature of 165°F (75°C).
• Once baked, remove the skillet from the oven and let it rest for a couple of minutes. This allows the juices to redistribute within the chicken.
• Serve the Moroccan Chicken Thighs warm, alongside fluffy couscous or rice, and don’t forget to spoon the rich juices over the top. Enjoy every bite!

Notes

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
• Freezing: Yes, you can freeze leftovers! Store them in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Pairing: Serve with fluffy couscous or rice and a side of roasted vegetables for a complete meal.
• Herbs: Fresh herbs like parsley or cilantro sprinkled on top before serving can add a refreshing touch.
• Marination: For deeper flavors, marinate the chicken thighs in the spice mixture for a few hours or overnight before cooking.
• Cooking Method: This recipe can also be adapted to a slow cooker. Simply follow the same preparation steps and cook on low for 4 to 6 hours.

Keyword Easy Chicken Thighs, Mediterranean chicken recipe, Moroccan Chicken Recipe, Spicy Moroccan Dinner

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Meet Olivia Bennett

For me, cooking is about connection. Whether I’m making a quick breakfast or a three course dinner, I focus on the feeling the food gives you. I love the entire process of food blogging, from chopping the first onion to adjusting the lighting for the final photo. I’m the one who reminds the team to slow down and really taste the food as we go, ensuring every recipe has that “home-cooked” warmth.