Moroccan Chicken Thighs
This Moroccan Chicken Thighs recipe is bursting with flavor! A perfect blend of spices and tender chicken for an unforgettable meal.
Servings: 4 servings
Ingredients
For the Chicken:
- 8 pieces bone-in, skin-on chicken thighs
- 1 teaspoon ground paprika
- 1 teaspoon kosher salt
- 1 teaspoon ground cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
For the Sauce:
- 1 tablespoon olive oil
- 1 piece onion sliced
- 1 cup canned chickpeas drained and rinsed
- ½ cup green olives pitted
- ½ cup Kalamata olives pitted
- 2 cloves garlic minced
- 1 piece lemon sliced
- 1 cup low-sodium chicken broth
For Garnish:
- 1 tablespoon lemon zest
Instructions
Instructions:
- Start by patting dry the chicken thighs with paper towels. Season both sides with paprika, salt, cayenne, cumin, cinnamon, ginger, and turmeric. Let sit for 15 minutes.
- In a large skillet or Dutch oven, heat olive oil over medium heat. Add the sliced onion and sauté until translucent and caramelized, about 5-7 minutes.
- Increase heat to medium-high and add the seasoned chicken thighs. Brown on both sides for about 5 minutes each.
- Once browned, add chickpeas, green olives, Kalamata olives, minced garlic, and lemon slices to the skillet. Stir to combine.
- Pour in chicken broth and bring to a gentle simmer. Reduce heat to low, cover, and cook for about 30 minutes.
- Once cooked, remove lid and sprinkle with lemon zest. Serve warm, garnished with fresh herbs if desired.
Equipment
- Skillet or Dutch oven
- Measuring Spoons
- Wooden Spoon
- Sharp Knife
Notes
- For a spicier kick, increase cayenne or add fresh chili peppers.
- This dish pairs well with fluffy couscous or a fresh side salad.
- Adjust salt levels according to taste preferences, especially with regular broth.
- Feel free to substitute or omit olives based on your preference.