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!
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.