Moroccan-Spiced Chicken Thighs
A vibrant dish that brings the flavors of North Africa into your kitchen with aromatic spices and juicy chicken thighs.
Ingredients
For the spice mix
- 4 Tbsp ground cinnamon Adds a mix of sweetness and warmth.
- 2 Tbsp ground coriander Imparts a citrusy undertone.
- 2 Tbsp ground turmeric Provides a golden hue and earthy flavor.
- 2 Tbsp ground cumin Essential to Moroccan cooking.
- 1 Tbsp ground cardamom Introduces a sweet hint.
- 1 tsp freshly ground black pepper A subtle heat to balance sweetness.
- Kosher salt Kosher salt Essential for enhancing flavors.
For the chicken
- 2 pieces bone-in, skin-on chicken thighs The star of the dish.
- 2 Tbsp olive oil Adds richness.
- 2 cloves garlic Infuses the chicken with flavor.
For the chermoula
- 2 cups mixed fresh herbs (cilantro, parsley, mint) Bright and refreshing.
- 1.5 Tbsp fresh lemon juice Lifts the overall dish.
- 0.5 tsp cumin For added flavor.
- 0.5 tsp coriander For added flavor.
- 0.5 cup extra-virgin olive oil Silky base for the chermoula.
Instructions
Preparation
- In a mixing bowl, combine all spices: ground cinnamon, ground coriander, ground turmeric, ground cumin, ground cardamom, and freshly ground black pepper.
- Pat the chicken thighs dry with a paper towel. Season both sides with kosher salt and let rest for 15 minutes.
- Rub each thigh with olive oil and roll in the spice mixture.
Cooking
- In a skillet, sear chicken skin-side down over medium heat for 5-7 minutes until golden brown.
- Flip the chicken and cook for an additional 3-4 minutes.
- Transfer to an oven preheated to 375°F (190°C) and roast for 20-25 minutes.
- Prepare the chermoula by blending fresh herbs, garlic, lemon juice, cumin, coriander, and extra-virgin olive oil until smooth.
- Let the chicken rest for 5 minutes before serving.
- Serve hot, drizzled with chermoula and garnished with fresh herbs.
Notes
Allow marinating for several hours or overnight for deeper flavors. Serve with couscous or pita bread for a complete meal.