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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.
I made this for dinner the other night and it was honestly the most delicious, unique, flavorful thing I’ve ever cooked/eaten in my life. I am officially obsessed with this recipe and have been sharing it with anybody who will listen to me. This has made me super excited to try other Moroccan recipes! Thanks so much for this. I will be making this meal for the rest of my life!
Aww thank you. That means a lot. This is a recipe I love too-the flavors are just so warm and rich. I am glad you agree and thank you for passing this on to others.
This is an amazing recipe with full of flavor and it looks too delicious with more easy to make as well…i will trying to make it tonight dinner…for my husband…Thanks for sharing……!
Hope you enjoy it!
Did you use a stainless sauce pan?
I used a stainless skillet.
Just made this dish and it was delicious! Thank you! Will it work with boneless chicken breasts? I like thighs but like chicken breasts a little more. . Thanks again!
Yes! You just have to make sure you check the temperature of the chicken breasts because they are thicker usually- make sure you get them to 165 F. Hope you enjoy them!
Is this recipe no longer available?? I subscribed thinking that it was locked but still cannot access it. Help?
The recipe is in the post. Do you not see it? When I visit from multiple browsers I can view the recipe. If not, please email acedarspoon@yahoo.com and I can email it to you. I am so sorry! Try this again: https://www.acedarspoon.com/moroccan-chicken-thighs/
Do you think I could use prunes, dates, or dried figs in this recipe?
Yes!! I think any of those would be great. I have done dried figs and dates before.
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!
That sounds wonderful. I would do 1/2 cup olives- but honestly it is up to you depending on how much you like them and then figs maybe 1 cup but once again that can be modified depending on your preferences.
Great, thanks Julia!
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.
Glad to hear it! I love the idea of adding it with tomato lentil couscous!
I’m trying this dish tonight. It is in the oven and it smells amazing. Can’t wait.
I hope you like it. We sure did! 🙂 Let me know your thoughts on the finished dish!
Perfectly delicious Julia. I’m always drawn in by fresh lemons in a dinner skillet. Chicken thighs are so tender and just the right size.
I agree! Not only are the lemons beautiful but they add so much flavor!
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!
Haha. Yes, I haven’t been to Morocco either but I would sure like to go!