A Cedar Spoon

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Moroccan Chicken Thighs

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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. 

Moroccan Chicken Thighs in Silver Pan

MOROCCAN CHICKEN THIGHS

Do you have those favorite recipes you keep coming back to?

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. Today’s 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.

Moroccan Chicken Thighs Siide View

The Moroccan spice blend includes ground coriander, ground cumin, turmeric, sweet paprika, cayenne pepper, ground cinnamon and crushed red pepper flakes. Rub the chicken thighs with the spice mixture and cook them with carrots, onion, diced tomatoes, chicken broth and lemon juice. 

This recipe is simple to make, gives you a dose of vegetables, protein and pairs perfectly with your favorite grain, like brown rice, and a simple side salad. My kids went crazy for this dish and asked for seconds. If your kids don’t like a lot of spice on their food then I suggest you just skip the cayenne red pepper and crushed red pepper flakes.

Moroccan Chicken Thighs

WHAT INGREDIENTS ARE IN THIS CHICKEN THIGH RECIPE?

  • CHICKEN THIGHS: The main stars of this dish are those tender Just BARE® Organic Boneless Skinless 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. I used green olives. You can use whatever you like or leave them out if you don’t like them. 
  • FIGS: The figs in this recipe add a nice touch of sweetness and are delicious when warmed. 
  • 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 slices of lemon bring a lot of lemon to this dish. If you would prefer less lemon leave the lemon slices out.
  • SPICES: I adore the spices in this dish. It uses coriander, cumin, turmeric, sweet paprika, cayenne pepper, ground cinnamon and crushed red pepper flakes.

 

Moroccan Chicken Thighs with large pan

WHAT CAN I PAIR WITH MY CHICKEN THIGHS?

TURMERIC CAULIFLOWER

SIMPLE GARLIC PARMESAN GREEN BEANS

LEMON ARUGULA SALAD WITH PINE NUTS

Yield: 4

Moroccan Chicken Thighs

Moroccan Chicken Thighs

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.

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

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 lb package Just BARE Organic 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
  • Mission figs {optional}
  • Green olives {optional}

Garnish:

  • 4 Tbsp. fresh flat-leaf parsley, chopped
  • 1 Tbsp. fresh cilantro, chopped

Instructions

  1. Preheat to the oven to 400 degrees Fahrenheit.
  2. 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.
  3. 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.
  4. In a large skillet, heat the 2 Tablespoons olive oil over medium high heat. Add the chicken thighs, skin side down, and sear both sides until golden brown, about 3 minutes per side. Set aside.
  5. 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.
  6. Add the chicken broth, lemon juice and diced tomatoes and stir together. Let simmer for 2 minutes.
  7. 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.
  8. Remove from the oven and garnish with fresh Italian flat leaf parsley and cilantro.
  9. Serve over a bed of your favorite grain and a slice of warm pita bread or Naan. Enjoy!
© Julia
Category: Dinner, Chicken
Today’s post is sponsored by Just BARE Chicken.  As always, thoughts and opinions are 100% my own.  Thank you for supporting the brands that I am passionate about and that make A Cedar Spoon possible.

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Comments

  3. I am totally into dishes that can be made in my cast-iron pan. I hate dishes! You all used so many of my favorite spices. My family is going to love this chicken dish.

    Reply

    • Thanks Alisa. Just BARE has great chicken. I love so much about it. These chicken thighs were great in this dish because they were skinless and boneless making them so easy to prepare and eat.

      Reply

  11. THIS RECIPE has my name ALL over it and if this is really what they serve in Morocco – I am SOOOO there. Wait, regardless of what they serve, I am SOOOO there!

    Reply

  14. This dish was delicious. I made it in the electric skillet instead of in the oven. I added zucchini and summer squash. Came out great. I served it with Tomato Lentil Couscous . Nice combination. The recipe has lots of flavor. 😋 yummy.

    Reply

  15. Hi Julia – this looks amazing!

    I am going to make a vegetarian version with jackfruit…

    How much dried figs and green olives do you add – one cup of each, or more or less?

    Thanks!

    Reply

Trackbacks

  2. […] Moroccan food has always been one of my favorites because I just adore the spices and flavors they use.  Today’s Moroccan Roasted Carrots are inspired by some of my favorite dishes I make, Moroccan Carrot Red Lentil Soup and this Moroccan Red Lentil Soup and these Moroccan Chicken Thighs. […]

    Reply

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