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Easy Moroccan Chicken Thighs photo

Moroccan Chicken Thighs

Experience the enchanting flavors of Morocco with these succulent chicken thighs, marinated in warm spices and bursting with flavor!
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Moroccan
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 8 pieces bone-in, skin-on chicken thighs
  • 1 teaspoon ground paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cayenne pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 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

Equipment

  • Large skillet or Dutch oven
  • Cutting board
  • Sharp knife
  • Measuring spoons

Method
 

Method:
  1. In a small bowl, combine the ground paprika, kosher salt, cayenne pepper, cumin, cinnamon, ginger, and turmeric. This spice blend will coat the chicken thighs and infuse them with flavor.
  2. Rub the spice mixture all over the chicken thighs, ensuring each piece is generously coated. Allow the chicken to marinate for at least 30 minutes, or longer if you have time.
  3. In a large skillet or Dutch oven, heat the olive oil over medium heat. Once hot, add the sliced onion and sauté until it becomes translucent and soft, about 5-7 minutes. Add the minced garlic and cook for an additional minute.
  4. Increase the heat to medium-high and add the marinated chicken thighs, skin-side down. Sear the chicken for about 5-6 minutes until the skin is golden brown and crispy. Flip the thighs and cook for another 5 minutes on the other side.
  5. Once the chicken is browned, add the sliced lemon, chickpeas, green olives, kalamata olives, lemon zest, and chicken broth. Bring the mixture to a simmer.
  6. Reduce the heat to low, cover the skillet, and let the dish simmer for about 30-35 minutes until the chicken is cooked through and tender.
  7. Once the chicken is cooked, remove it from the heat. Serve the Moroccan Chicken Thighs hot, spooning the flavorful sauce over the top.

Notes

  • Adjust the level of cayenne pepper to suit your heat preference.
  • Boneless, skinless thighs can be substituted; adjust cooking times accordingly.
  • For more intense flavor, let the chicken marinate overnight.
  • This dish can be made ahead and reheated, perfect for meal prep.