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.
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 chicken recipes here. 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
- 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.
For exact ingredient amounts and instructions, see the full recipe card below.
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!
What to Serve with Moroccan Chicken
- I like to serve this chicken dish over some orzo pasta, or feel free to substitute with your favorite pasta, using what you have in your stores at home. You could also serve it with my Lemon Pasta.
- I always serve a big salad for dinner, and some of my favorites are this Lemon Arugula Salad, Simple Kale Salad, or this Lemon Brussels Sprout Slaw.
- Side dishes are also great with this chicken dish, try these Roasted Balsamic Mushrooms, Roasted Balsamic Brussels Sprouts, Balsamic Roasted Carrotsor this Roasted Parmesan Garlic Cauliflower.
Prefer something more classic and kid-friendly? These chicken tender recipes are always a hit.
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.
Yes this is a great make-ahead meal! The flavors really meld together the next day.
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!
Great recipe with lots of flavor!thanks for sharing.
Glad you enjoyed it.
This was really good. Prepping everything before I started cooking took a bit of time, but once I started actually cooking, it came together easily. I served it with farro and pita. Definitely a do over.
I am so glad! Love what you served it with-great idea!
Just served this to my family tonight… WOW. Delicious! Everyone loved it. Husband and even my young kids (3 and 4 years old). My daughter kept announcing “Mom, this chicken is the BEST!”
I didn’t have dates, so I used raisins. I didn’t have green olives, so I used black. Everything else was per the recipe. It was savory, and tangy, just a bit spicy, and just a bit sweet. Exceptional!
Thank you for letting me know! I am so glad your family liked it. Love the idea of raisins!
Hi, this recipe sounds amazing. Do you have a serving size and calorie count by chance? Also, would leaving out the figs make a judge difference in flavor? Thank you!
Hi, you can skip the figs and it is still great! It serves about 4 but I don’t have calories I am sorry. I don’t typically provide that.
This was delicious! I used prunes instead of figs because my grocery store was out. I also added diced eggplant for extra veggies and served over brown rice. Don’t skip the parsley, cilantro, and lemon though.
I love the addition of eggplant! I am going to try that soon. Thanks for sharing!
Absolutely delicious!!! I simmered this on the stove rather than turning on my oven and it worked beautifully. I subbed dried apricots for the figs (golden raisins are always good in these dishes also). I thickened the sauce a bit when it was finished and served it over pearl couscous. My new fave!
Love that idea! So glad it turned out.
Will it still taste good if made a day in advance and reheated?
Yes! I actually think it is better a day or two later because the flavors really soak into the chicken.
Love this recipe! I made it many times and it’s always a success. I cook it in a cast iron Dutch oven and it always turns out juicy and flavorful. I don’t like dried figs sono substitute them with dried apricots. Delicious!
I love the idea of dried apricots! And I am so glad you liked it. It is one of my favorite chicken dishes.
How do you add the chicken thighs “skin side down” when the recipe calls for boneless, skinless chicken thighs?
Oh yes- you are right. If they aren’t boneless, skinless then do skin side down. Otherwise you are correct- just place them in the pan.. Sorry!