For an extra layer of flavor, consider adding a pinch of saffron threads to the chicken broth mixture. Steep them in a tablespoon of warm water for 5 minutes before adding to the broth. Serve these Moroccan Chicken Thighs with fluffy couscous, quinoa, or rice to soak up the delicious sauce. A dollop of Greek yogurt or a sprinkle of toasted almonds would also be a delightful addition. If you don't have an oven-safe skillet, you can transfer the chicken and sauce to a baking dish before baking.
Moroccan Chicken Thighs
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PREP TIME10 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs 20 mins
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SERVING4 People
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VIEWS160
Embark on a culinary journey with these succulent Moroccan Chicken Thighs. A symphony of warm spices and bright citrus creates an unforgettable dish, perfect for a comforting weeknight meal or an elegant dinner party.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate14 g
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Cholesterol131 mg
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Fiber6 g
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Protein39 g
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Saturated Fat8 g
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Sodium1815 mg
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Sugar3 g
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Fat38 g
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Unsaturated Fat0 g
Follow The Directions
01
StepSeason chicken thighs generously with salt and pepper. Allow them to rest at room temperature for at least 30 minutes to ensure even cooking and enhanced flavor. (30 minutes)
02
StepPreheat your oven to 375°F (190°C). Ensure your oven rack is in the middle position. (5 minutes)
03
StepIn a medium bowl, whisk together the chicken broth, paprika, cumin, ginger, turmeric, cinnamon, and lemon zest. Set aside. (3 minutes)
04
StepHeat the olive oil and canola oil in a large, oven-safe skillet (cast iron is ideal) over medium-high heat until shimmering. Carefully place the chicken thighs, skin-side down, in the hot skillet. Sear for 4-5 minutes, or until the skin is deeply golden brown and crispy. Flip the thighs and continue to sear for another 3-4 minutes to develop color on the other side. Transfer the chicken to a plate. (12 minutes)
05
StepReduce the heat to medium and add the chopped onion to the skillet. Sauté until softened and translucent, about 3-5 minutes, scraping up any browned bits from the bottom of the skillet. (5 minutes)
06
StepPour the chicken broth mixture carefully over the onions, deglazing the skillet. Bring the mixture to a simmer. (2 minutes)
07
StepReturn the chicken thighs to the skillet, nestling them into the sauce. Spoon some of the liquid over the thighs to keep them moist. (3 minutes)
08
StepTransfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). (30 minutes)
09
StepRemove the skillet from the oven and stir in the halved green olives. Drizzle the lemon juice evenly over the chicken thighs. Garnish generously with fresh parsley before serving. (5 minutes)
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Alba Littelbarton
Jun 23, 2025Easy to follow and tastes great!
Horace Shanahan
May 13, 2025I've made this several times now, and it's always a hit. My family loves it!
Gregg Colepowlowski
Apr 29, 2025I added a pinch of red pepper flakes for a little heat, and it was perfect.
Dandre Mueller
Mar 9, 2025Could I use boneless, skinless thighs?
Bria Bergstrom
Dec 17, 2024The flavor is amazing, next time I'll double the recipe, it went so fast!
Lila Jakubowski
Nov 1, 2024I didn't have any olives on hand, so I used some chopped dates instead. It was still delicious!
Alayna White
Oct 3, 2024This recipe is fantastic! The flavors are so complex and delicious, and it's surprisingly easy to make.
Gardner Graham
Aug 11, 2024The chicken thighs were so tender and juicy. The lemon juice really brightens up the dish.
Johnathon Grady
Apr 10, 2024This recipe is a keeper! I'll definitely be making this again.
Milo Buckridge
Feb 8, 2024I've tried a lot of Moroccan chicken recipes, and this one is by far the best.