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These Moroccan Chicken Thighs are tender, rich with flavor and simple to make. Chicken thighs, carrots, onions and diced tomatoes are cooked in Moroccan spices creating a meal that will spice up any night of the week. The leftovers are even better the next day!
Time and time again you make that one chicken dish, or that one particular soup.
In my house we definitely have favorites and those tried and true recipes that get made over and over again.
These Moroccan Chicken Thighs are inspired by one of my favorite soups, a Moroccan Carrot Red Lentil Soup, that has actually become a reader favorite as well. I often take the flavors of one recipe that I love and use them in a different type of recipe, because I know those flavors work well together.
For these Moroccan Chicken Thighs, I use the spice blend from the soup as the rub for the chicken thighs. If you like your food to be flavorful and packed with rich spices, then today’s recipe is for you.
If you like chicken recipes check out my Grilled Chicken Thighs with Greek Marinade, Ranch Chicken Thighs, or these Air Fryer Mediterranean Chicken Thighs. If you like Moroccan inspired recipes you should also try my Moroccan Roasted Carrots, Moroccan Frittata, Moroccan Butternut Chicken Soup, Moroccan Tomato Couscous Chickpea Soup or this Slow Cooker Moroccan Chicken Soup.
Recipe Ingredients
See full list of simple ingredients below in recipe card with exact measurements.
- Chicken Thighs: The main stars of this dish are those tender chicken thighs. My love for chicken thighs runs deep. These chicken thighs are boneless and skinless, meaning you don’t have to do any prep on these beauties, they are ready to go right out of the package.
- Olives: I love the olives in this dish. They help add a saltiness to the dish and some great flavor, and I used green olives. Use whatever you like or leave them out if you don’t like them.
- Figs: Figs are a nice addition to this recipe and add a nice touch of sweetness and are delicious when warmed. I love adding figs to this recipe because they complement savory recipes really well.
- Vegetables: I like to use carrots and onions in this dish but you can easily add any vegetables you have on hand. Try cauliflower, broccoli, green beans or zucchini.
- Lemon Juice: The lemon juice and fresh lemon slices bring a lot of lemon to this dish. If you would prefer less lemon leave the lemon slices out. If you like more lemon flavor add lemon zest. If you have preserved lemons available those make this dish even more authentic.
- Spices: I adore the spices in this dish. It uses coriander, cumin, turmeric, sweet paprika, cayenne pepper, ground cinnamon and crushed red pepper flakes.
How to Make These Chicken Thighs
Step 1: Combine Spice Mix: Preheat to the oven to 400 degrees Fahrenheit.
In a small mixing bowl combine the coriander, 1 teaspoon cumin, turmeric, 1/2 teaspoon paprika, red cayenne pepper, cinnamon, crushed red pepper flakes, salt and pepper.
Step 2: Rub Chicken: Remove the chicken from the package and set on a large cutting board. Rub both sides of each chicken thigh with the spice blend. Set aside.
Step 3: Sear Chicken: In a large skillet, heat the 2 Tablespoons olive oil over medium high heat. Add the chicken thighs and sear both sides until golden brown, about 3 minutes per side. Set aside.
Step 4: Add Other Ingredients: Heat the same skillet over medium heat and 1 Tablespoon olive oil. Add the onion and sauté for two minutes. Add the carrots and garlic, 1/2 teaspoon cumin and 1/2 teaspoon paprika and continue to sauté for 4 minutes. Add the chicken broth, lemon juice and diced tomatoes and stir together. Let simmer for 2 minutes.
Step 5: Cook Chicken: Nestle the chicken thighs into the pan along with the lemon slices, figs and olives {both of those are optional} and bake in the oven for 30 minutes, or until the chicken reaches a safe internal temperature of 175 degrees F.
Step 6: Serve: Remove from the oven and garnish with fresh Italian flat leaf parsley and cilantro. Serve over a bed of your favorite rice and a slice of warm pita bread or Naan. Enjoy!
Storage Tips
Store this in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Recipe FAQ
I think that chicken thighs work best because the meat is most tender and it really soaks up the juices. Bone-in, skin-on chicken thighs or boneless thighs work great. If you use bone-in you might need to cook it a bit longer.
Yes, but chicken breasts can dry out more easily. If using them, cook at a lower temperature and consider adding more broth or sauce to keep them moist.
If you can get ahold of preserved lemons it will add a more authentic Moroccan flavor with a tangy, salty flavor.
Check the chicken with a meat thermometer. The chicken should reach a temperature of 165°F (75°C). The chicken should also be tender and easily pull apart with a fork.
Other Chicken Recipes to Try:
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Moroccan Chicken Thighs
Ingredients
For the Moroccan spice blend:
- 2 teaspoons ground coriander
- 1 1/2 teaspoon ground cumin, divided
- 1 teaspoon ground turmeric
- 1 teaspoon sweet paprika, divided
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon teaspoon crushed red pepper flakes
- 1/2 teaspoon sea salt
- Dash of pepper
For the Moroccan chicken thighs:
- 3 Tablespoons olive oil, divided
- 1 1/2 pound Boneless Skinless Chicken Thighs
- 1 large onion, chopped
- 4 carrots, peeled, chopped
- 4 garlic cloves, minced
- 1 cup chicken broth
- 1-15 oz. can diced tomatoes
- 1 lemon, juiced + 1/2 lemon sliced
- 1/2 cup dried figs, {whole or halved}
- 1 cup of green olives, pitted and sliced or left whole
Garnish:
- 4 tablespoons fresh flat-leaf parsley, chopped
- 1 tablespoon fresh cilantro, chopped
Instructions
- Preheat to the oven to 400 degrees Fahrenheit.
- In a small mixing bowl combine the coriander, 1 teaspoon cumin, turmeric, 1/2 teaspoon paprika, red cayenne pepper, cinnamon, crushed red pepper flakes, salt and pepper.
- Remove the chicken from the package and set on a large cutting board. Rub both sides of each chicken thigh with the spice blend. Set aside.
- In a large skillet, heat the 2 Tablespoons olive oil over medium high heat. Add the chicken thighs and sear both sides until golden brown, about 3 minutes per side. Set aside.
- Heat the same skillet over medium heat and 1 Tablespoon olive oil. Add the onion and sauté for two minutes. Add the carrots and garlic, 1/2 teaspoon cumin and 1/2 teaspoon paprika and continue to sauté for 4 minutes. Add the chicken broth, lemon juice and diced tomatoes and stir together. Let simmer for 2 minutes.
- Nestle the chicken thighs into the pan along with the lemon slices, figs and olives {both of those are optional} and cook in the oven for 30 minutes, or until the chicken reaches a safe internal temperature of 175 degrees F.
- Remove from the oven and garnish with fresh Italian flat leaf parsley and cilantro. Serve over a bed of your favorite grain and a slice of warm pita bread or Naan. Enjoy!
Notes
- I think that chicken thighs work best because the meat is most tender and it really soaks up the juices. Bone-in, skin-on chicken thighs or boneless thighs work great. If you use bone-in you might need to cook it a bit longer.
- If you can get ahold of preserved lemons it will add a more authentic Moroccan flavor with a tangy, salty flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
can you use drumsticks in this?
Yes that would work!