Description
Discover the perfect blend of flavors with our tasty recipe for Moroccan Spiced Chicken Thighs. Try it out today!
Ingredients
Scale
- 8 bone-in, skin-on chicken thighs (about 3 pounds/1.4 kg)
- 2 tablespoons olive oil
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper (adjust to taste)
- 1 tablespoon honey
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup fresh cilantro, chopped (for garnish)
- ¼ cup fresh mint, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Step 1: Prepare the Marinade In a large bowl, combine olive oil, minced garlic, cumin, paprika, coriander, ginger, cinnamon, turmeric, cayenne pepper, honey, lemon juice, lemon zest, salt, and black pepper. Whisk thoroughly until the mixture forms a smooth paste with all spices evenly distributed. The fragrant aroma that develops will give you a preview of the delicious flavors to come.
- Step 2: Marinate the Chicken Pat the chicken thighs dry with paper towels to help the marinade adhere better. Place the chicken in the bowl with the marinade and use your hands to massage the mixture thoroughly into the meat, making sure to get some under the skin where possible. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, turning occasionally if possible.
- Step 3: Prepare for Cooking When you’re ready to cook, remove the chicken from the refrigerator about 30 minutes before cooking to allow it to come to room temperature. This ensures more even cooking. Preheat your oven to 375°F (190°C).
- Step 4: Sear the Chicken Heat a large oven-safe skillet over medium-high heat. Once hot, place the chicken thighs skin-side down in the pan. Cook undisturbed for 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and cook for another 2 minutes on the other side.
- Step 5: Finish in the Oven Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the juices run clear. For extra crispiness, you can turn on the broiler for the final 2 minutes, watching carefully to prevent burning.
- Step 6: Rest and Serve Remove the **Moroccan Spiced Chicken Thighs** from the oven and let them rest for 5-10 minutes. Garnish with freshly chopped cilantro and mint, and serve with lemon wedges for squeezing over the top. The fresh herbs and bright lemon juice will complement and enhance the warm spices beautifully.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg