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Moroccan-Spiced Chicken Thighs

Savory Moroccan-Spiced Chicken Thighs for Flavor Lovers

Experience the exotic flavors of Moroccan-Spiced Chicken Thighs, a dish perfect for family dinners and entertaining with its crispy skin and tender meat.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 thighs
Course: Lunch
Cuisine: Moroccan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs Skin-on provides a crispy texture and rich flavor.
  • 1 teaspoon Salt Essential for enhancing flavor and moisture.
For the Spice Rub
  • 1 teaspoon Ground Cinnamon Adds warmth and sweetness; use more for a bolder taste.
  • 1 teaspoon Turmeric Brings an earthy flavor and vibrant color.
  • 1 teaspoon Cumin Offers a warm, earthy depth that complements the other spices.
  • 1 teaspoon Coriander Adds bright, citrusy notes to balance the warmer spices.
  • 1/2 teaspoon Cardamom Enhances the flavor with floral hints for extra complexity.
For the Chermoula Sauce
  • 1/2 cup Fresh Herbs (parsley or cilantro) Provides freshness and vibrancy to the dish.
  • 2 cloves Garlic Adds a punch of pungency and depth to the sauce.
  • 2 tablespoons Lemon Juice Brightens the flavors and balances the spices in the dish.
  • 2 tablespoons Olive Oil Helps meld the flavors and adds richness to the chermoula blend.

Equipment

  • Skillet
  • spice grinder
  • meat thermometer
  • medium bowl

Method
 

Cooking Instructions
  1. Begin by thoroughly seasoning the skin-on chicken thighs with salt, ensuring even coverage for maximum flavor. Allow them to rest at room temperature for about 15 minutes.
  2. In a dry skillet over medium heat, add your whole spices like cumin and coriander. Toast them for about 2-3 minutes, shaking the pan occasionally until they become fragrant.
  3. Transfer the toasted spices to a spice grinder or mortar and pestle. Grind them to a fine powder to create a vibrant spice blend.
  4. Generously coat the seasoned chicken thighs with the ground spice blend for about 5 minutes.
  5. Heat a large skillet over medium-high heat with a splash of olive oil. Once the oil shimmers, place the chicken thighs skin-side down, searing undisturbed for 5-7 minutes.
  6. Check the internal temperature of the chicken thighs; they should reach 165°F for safe consumption. Continue cooking for an additional 2-3 minutes if needed.
  7. Combine fresh herbs, minced garlic, lemon juice, and olive oil in a medium bowl for the chermoula sauce. Mix thoroughly and let sit for at least 30 minutes.
  8. Once cooked, remove the chicken thighs from the skillet and cover them loosely with aluminum foil. Allow them to rest for about 5 minutes.
  9. Slice the rested chicken thighs and serve them with the aromatic chermoula sauce drizzled over the top, paired with fluffy couscous or roasted vegetables.

Nutrition

Serving: 1thighCalories: 350kcalCarbohydrates: 5gProtein: 25gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 900mgPotassium: 350mgFiber: 1gSugar: 1gVitamin A: 5IUVitamin C: 2mgCalcium: 30mgIron: 2mg

Notes

Feel free to adjust the chermoula sauce ingredients according to your taste; a splash of fresh lemon juice right before serving can elevate the flavors even more.

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