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Spiced Moroccan Chicken Thighs

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PREP TIME
10 min
COOKING TIME
40 min
TOTAL TIME
80 min
SERVINGS
4 servings
Dinner Middle Eastern
Spiced Moroccan Chicken Thighs
Ingredients
  • 8 bone-in chicken thighs
  • kosher salt and ground black pepper to taste
  • 1 1/2 cups chicken broth
  • 3 tablespoons paprika
  • 3 tablespoons ground cumin
  • 3 teaspoons minced fresh ginger root
  • 3 teaspoons ground turmeric
  • 2 teaspoons ground cinnamon
  • 1 lemon, zested and juiced
  • olive oil, or to taste
  • 1 tablespoon canola oil, or to taste
  • 1/2 white onion, chopped
  • 1 cup pimento-stuffed green olives
  • 2 tablespoons chopped fresh parsley
Instructions
1
Prepare your chicken by sprinkling it generously with salt and pepper, allowing the flavors to penetrate the meat evenly.
2
Allow the chicken to sit at room temperature for approximately 30 minutes, which enables it to cook more uniformly.
3
Next, preheat your oven to a temperature of 375 degrees Fahrenheit (or 190 degrees Celsius), as this will be the ideal heat for our dish.
4
In a separate bowl, combine 2 teaspoons of lemon zest with chicken broth, paprika, cumin, ginger, turmeric, and cinnamon. This mixture forms the foundation of our flavorful sauce.
5
Heat oils in a cast iron skillet over high heat until they start to sizzle and emit a smoky aroma. Carefully place the chicken thighs, skin-side down, into the skillet and cook for 4 minutes. Flip the thighs over and continue cooking until the skin is crispy, taking an additional 4 minutes.
6
Transfer the cooked chicken thighs to a plate and set them aside. In the same skillet, sauté sliced onions until they are tender and softened, taking around 3 to 5 minutes.
7
Carefully pour the chicken broth mixture over the onions in the skillet, making sure not to splash any of the liquid. Scrape up any browned bits that have accumulated at the bottom of the skillet, as these add a rich depth to our dish.
8
Return the chicken thighs to the skillet and spoon some of the remaining liquid over them, ensuring they are well-coated.
9
Transfer the skillet to the preheated oven and bake until the chicken thighs are no longer pink in the center, taking around 25 to 30 minutes.
10
Add sliced olives to the skillet and drizzle a small amount of lemon juice over the chicken thighs. Finally, garnish the entire dish with fresh parsley leaves.