moroccan chicken thighs recipe

Written ByJenny Smyth Posted on
moroccan chicken thighs recipe
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The Best moroccan chicken thighs recipe

I’ve been making this Moroccan chicken thighs recipe for my family for years, and it’s always a hit. The dish originates from the Maghreb region of North Africa, where spices and herbs are used to add depth and complexity to simple ingredients.

The flavors in this recipe are a perfect blend of sweet, savory, and spicy, with the chicken thighs absorbing all the delicious flavors of the spices and herbs. I love that this recipe is so easy to make, yet it’s impressive enough to serve at a dinner party or family gathering.

My kids can’t get enough of the chicken’s tender texture and the way the flavors meld together in each bite. I often serve it with couscous or rice, which helps to soak up all the juices from the chicken.

This recipe has become a staple in our household, and I’m sure it will be in yours too once you try it. The best part is that it’s also relatively healthy, with lean protein from the chicken and plenty of fiber from the vegetables and whole grains.

I like to serve it on special occasions like holidays or birthdays, but it’s also a great option for a quick weeknight dinner when you need something easy and satisfying. Whether you’re in the mood for something exotic or just want a tasty twist on traditional chicken thighs, this recipe is sure to impress.

My family loves it when I add some preserved lemons or olives to give it an extra burst of flavor. The combination of spices and herbs is what really sets this recipe apart from other chicken dishes I’ve tried before.

Moroccan Chicken Thighs

Moroccan Chicken Thighs

4.7 from 1642 votes

Juicy chicken thighs simmered in a fragrant blend of warm spices, tomatoes, and dried fruit. This one-pot dish delivers authentic Moroccan flavor with minimal effort.

Prep Time15 mins
Cook Time40 mins
Resting Time0 mins
Total Time55 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken

8 bone-in, skin-on chicken thighs (about 2 lbs)
2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons olive oil

For the Sauce

1 large yellow onion, diced
4 cloves garlic, minced
1 tablespoon grated fresh ginger
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground cinnamon
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional)
1 (14.5 oz) can diced tomatoes, undrained
1/2 cup chicken broth
1/4 cup honey
1/2 cup dried apricots, halved
1/4 cup golden raisins
2 tablespoons fresh lemon juice
1/4 cup chopped fresh cilantro (for garnish)

👨‍🍳Directions

1Pat the chicken thighs dry with paper towels and season both sides evenly with salt and pepper.
2Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3Place the chicken thighs skin-side down in the hot oil in a single layer, working in batches if necessary to avoid crowding.
4Cook without moving for 5 to 6 minutes until the skin is deep golden brown and crisp, then flip and cook the other side for 4 minutes.
5Transfer the browned chicken to a plate and set aside.
6Reduce the heat to medium and add the diced onion to the pot.
7Cook, stirring occasionally, for 4 to 5 minutes until softened and translucent.
8Add the garlic and ginger and cook for 1 minute until fragrant.
9Stir in the cumin, coriander, cinnamon, smoked paprika, and cayenne (if using).
10Cook for 30 seconds, stirring constantly, until the spices are aromatic.
11Add the diced tomatoes with their juices, chicken broth, honey, dried apricots, and golden raisins, scraping up any browned bits from the bottom of the pot.
12Bring the sauce to a gentle boil, then return the chicken thighs to the pot, nestling them skin-side up into the sauce.
13Reduce the heat to low, cover the pot, and simmer for 25 minutes until the chicken is cooked through and tender, with an internal temperature of 165°F.
14Uncover the pot and stir in the fresh lemon juice.
15Taste the sauce and adjust seasoning with additional salt or pepper if needed.
16Simmer uncovered for 2 to 3 minutes to slightly thicken the sauce.
17Garnish with chopped cilantro before serving.

🔧Equipment

Large heavy-bottomed pot or Dutch oven with lid
Cutting board
Chef’s knife
Measuring spoons
Wooden spoon
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 6g❤️Cholesterol: 120mg🧂Sodium: 780mg🌾Total Carbs: 35g🥦Dietary Fiber: 4g🍬Sugars: 24g🥩Protein: 28g

📝Notes

For a milder dish, omit the cayenne pepper. Serve over couscous, rice, or with crusty bread to soak up the sauce. The dish can be made a day ahead and reheated gently.

Watch Video Of How Moroccan Chicken Thighs Works

This Moroccan chicken thighs recipe is perfect for any occasion – whether you’re hosting a dinner party or just need a quick weeknight meal.

It’s also super easy to reheat in leftovers so it’s great for meal prep or taking on-the-go meals to work or school events.

If you happen to have leftovers (which is unlikely), they store beautifully in an airtight container in the fridge for up to 3 days or freeze them for later use.

❓ Frequently Asked Questions About Moroccan Chicken Thighs

Q: What type of chicken should I use for this recipe?

For this recipe, you’ll want to use bone-in, skin-on chicken thighs for maximum flavor and moisture. You can also use boneless thighs if that’s what you have on hand.

Q: Can I make this recipe in advance?

Yes, you can make this recipe ahead of time by preparing the spice mixture and marinating the chicken up to 24 hours in advance.

Q: Do I need any special equipment to make this recipe?

No special equipment is needed, just a good skillet or Dutch oven will do.

Q: Can I substitute different types of meat or protein?

You can substitute beef, pork, lamb or even tofu if you prefer a vegetarian option.

Q: How long should I cook the chicken?

Cooking time will depend on your oven temperature and personal preference for doneness; 30-40 minutes should yield juicy results.

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