Experience the rich and exotic flavors of Morocco with this Moroccan-Spiced Chicken Thighs recipe. Featuring a tantalizing blend of spices, tender chicken, and a medley of vegetables and fruits, this dish is a delightful journey for your taste buds. Perfect for a cozy family dinner or a special occasion, this recipe is sure to impress.
This Moroccan-Spiced Chicken Thighs recipe has become a beloved favorite in our home. The first time I made it, I was inspired by a trip my husband and I took to a Moroccan restaurant. The vibrant spices and unique flavor combinations were unforgettable. Bringing that experience to our dinner table was a wonderful way to relive those memories. Now, every time I prepare this dish, my husband eagerly anticipates the aroma that fills the kitchen, and our kids love the sweet surprise of the figs. It’s a dish that brings a little adventure to our weeknight dinners and always leaves everyone satisfied.
Why These Moroccan-Spiced Chicken Thighs
- Exotic Flavors: The unique blend of Moroccan spices like coriander, cumin, and turmeric creates a rich, aromatic dish.
- Tender Chicken: Boneless, skinless chicken thighs are seared to perfection, ensuring they remain juicy and flavorful.
- Nutritious and Balanced: Packed with vegetables, fruits, and lean protein, this dish is both healthy and delicious.
- Versatile Serving Options: Serve over your favorite grain and pair with warm pita bread or naan for a complete meal.
Ingredients:
Moroccan Spice Blend:
- 2 tsp ground coriander
- 1½ tsp ground cumin, divided
- 1 tsp ground turmeric
- 1 tsp sweet paprika, divided
- ½ tsp cayenne pepper
- ¼ tsp ground cinnamon
- ¼ tsp crushed red pepper flakes
- ½ tsp sea salt
- Dash of pepper
Moroccan Chicken Thighs:
- 3 tbsp olive oil, divided
- 680 g (1½ lbs) boneless, skinless chicken thighs
- 1 large onion, chopped
- 4 carrots, peeled and chopped
- 4 garlic cloves, minced
- 240 ml (1 cup) chicken broth
- 1 can (425 g/15 oz) diced tomatoes
- 1 lemon, juiced + ½ lemon sliced
- 1 cup dried mission figs, whole or quartered
- 1 cup green olives, pitted and sliced or left whole
Garnish:
- 4 tbsp fresh flat-leaf parsley, chopped
- 1 tbsp fresh cilantro, chopped
Directions:
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Spice Blend: In a small mixing bowl, combine the coriander, 1 tsp of cumin, turmeric, ½ tsp of paprika, cayenne pepper, cinnamon, crushed red pepper flakes, sea salt, and pepper.
- Season the Chicken: Remove the chicken thighs from the package and rub both sides with the spice blend. Set aside.
- Sear the Chicken: In a large skillet, heat 2 tbsp of olive oil over medium-high heat. Add the chicken thighs and sear each side until golden brown, about 3 minutes per side. Set aside.
- Cook the Vegetables: Using the same skillet, add the remaining 1 tbsp of olive oil and heat over medium. Add the chopped onion and sauté for 2 minutes. Add the carrots, garlic, ½ tsp of cumin, and ½ tsp of paprika. Continue to sauté for 4 minutes.
- Prepare the Sauce: Add the chicken broth, lemon juice, and diced tomatoes to the skillet. Stir together and let simmer for 2 minutes.
- Combine and Bake: Nestle the seared chicken thighs into the pan, along with the lemon slices, figs, and olives. Transfer the skillet to the oven and bake for 30 minutes, or until the chicken reaches an internal temperature of 175°F (80°C).
- Garnish and Serve: Remove the skillet from the oven and garnish with fresh parsley and cilantro. Serve the Moroccan chicken thighs over a bed of your favorite grain with a slice of warm pita bread or naan.
Notes:
- Substitutions: Feel free to substitute the chicken thighs with chicken breasts or even a plant-based protein for a vegetarian option.
- Cooking Tips: Ensure the chicken is well-seared to lock in the flavors before baking. You can also use a meat thermometer to check for doneness.
- Nutritional Info: This dish is rich in protein and fiber, thanks to the combination of chicken, vegetables, and figs, making it a balanced and nutritious meal.
