Experience the vibrant flavors of North Africa with these Moroccan-Spiced Chicken Thighs! This dish features juicy chicken thighs coated in a fragrant blend of spices, seared to golden perfection, and finished in the oven with lemon and fresh herbs. Perfect for a cozy dinner or to impress guests with something unique and delicious.
Ingredients
- 2 lbs bone-in, skin-on chicken thighs (about 6-8 pieces)
- 2 tbsp olive oil
- 1 1/2 tsp ground cumin
- 1 1/2 tsp ground coriander
- 1 tsp ground paprika
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp cayenne pepper (optional, for heat)
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 4 garlic cloves, minced
- 1 medium onion, thinly sliced
- 1 lemon, thinly sliced
- 1/2 cup chicken broth
- 1/4 cup chopped fresh cilantro (for garnish)
- 1/4 cup chopped fresh parsley (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- In a small bowl, mix together cumin, coriander, paprika, turmeric, cinnamon, ginger, cayenne (if using), salt, and black pepper.
- Pat the chicken thighs dry with paper towels. Rub the spice mixture all over the chicken thighs, making sure to get under the skin as well.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs, skin-side down, and sear for 4-5 minutes until the skin is golden brown. Flip and cook for another 2 minutes.
- Remove the chicken temporarily. Add the sliced onion and garlic to the skillet and sauté for 2-3 minutes until softened.
- Return the chicken to the skillet, skin-side up. Arrange lemon slices around and under the chicken. Pour in the chicken broth.
- Transfer the skillet to the preheated oven. Roast for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C).
- Remove from the oven and let rest for 5 minutes. Garnish with chopped cilantro and parsley before serving.
Tip: Serve with couscous, rice, or warm flatbread for a complete meal!
