How To Make Moroccan Chicken Thighs
Get an authentic Moroccan taste by creating sweet, sour, and spicy flavors from turmeric, ginger, olives, and paprika in this Moroccan chicken thighs dish.
Season chicken thighs with salt and pepper. Let come to room temperature, about 30 minutes.
Preheat the oven to 375 degrees F.
Combine chicken broth, paprika, cumin, ginger, turmeric, cinnamon, and 2 teaspoons of lemon zest in a bowl.
Heat oils in a cast-iron skillet until they begin to smoke. Add chicken thighs, skin-side down, and cook for 4 minutes. Flip thighs and continue cooking until skin is crispy, about 4 minutes more.
Transfer to a plate. Saute onion in the skillet until softened, 3 to 5 minutes. Pour chicken broth mixture carefully over onion; scrape up any browned bits off the bottom of the skillet.
Return chicken thighs to the skillet. Spoon some of the liquid over the thighs.
Transfer skillet to the preheated oven; bake until chicken thighs are no longer pink in the center, 25 to 30 minutes.
Add olives to the skillet. Drizzle lemon juice over the thighs and garnish the whole dish with parsley.
- Calories: 1084.78kcal
- Fat: 82.74g
- Saturated Fat: 19.93g
- Trans Fat: 0.34g
- Monounsaturated Fat: 39.20g
- Polyunsaturated Fat: 16.35g
- Carbohydrates: 16.86g
- Fiber: 5.63g
- Sugar: 3.39g
- Protein: 68.72g
- Cholesterol: 380.98mg
- Sodium: 1314.84mg
- Calcium: 133.64mg
- Potassium: 1225.59mg
- Iron: 8.83mg
- Vitamin A: 232.96µg
- Vitamin C: 12.08mg
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