Description
Moroccan Chicken Thighs is a flavorful one-pan dish featuring bone-in, skin-on chicken thighs rubbed with a warm blend of spices including cumin, coriander, cinnamon, and paprika. The chicken is seared until golden and then roasted with onions, garlic, chicken broth, olives, and dried apricots to create a savory, slightly sweet North African-inspired meal perfect served over couscous, rice, or flatbread.
Ingredients
Scale
Chicken and Spice Rub
- 8 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground paprika
- ½ teaspoon ground turmeric
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon black pepper
Vegetables and Garnish
- 1 large onion, thinly sliced
- 3 garlic cloves, minced
- ½ cup chicken broth
- 1 tablespoon honey
- ½ cup green olives, pitted and halved
- ½ cup dried apricots, chopped
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
- Prepare the Spice Rub: In a small bowl, combine the ground cumin, coriander, cinnamon, paprika, turmeric, ginger, salt, and black pepper. Pat the chicken thighs dry with paper towels and rub the spice mixture evenly over each piece to coat thoroughly.
- Sear the Chicken: Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Place the chicken thighs skin-side down and sear for 4 to 5 minutes until the skin is golden brown and crispy. Flip each piece and cook for an additional 2 minutes, then transfer the chicken to a plate to rest.
- Sauté Aromatics: Reduce the heat to medium. Add the sliced onions and minced garlic to the pan and sauté for 3 to 4 minutes, stirring occasionally, until softened and fragrant.
- Create the Sauce: Stir in the chicken broth and honey, scraping up any browned bits from the bottom of the pan to incorporate their rich flavor. Add the pitted and halved green olives along with the chopped dried apricots, mixing them into the sauce evenly.
- Roast the Chicken: Return the seared chicken thighs to the skillet, placing them skin-side up on top of the fragrant olive and apricot mixture. Transfer the skillet uncovered to the preheated oven and roast for 30 to 35 minutes, or until the chicken is cooked through and reaches an internal temperature of 175°F (79°C).
- Garnish and Serve: Remove the skillet from the oven and optionally sprinkle with chopped fresh cilantro before serving. This dish pairs wonderfully with couscous, rice, or flatbread to soak up the delicious sauce.
Notes
- Serve with couscous, rice, or flatbread to soak up the flavorful sauce.
- You can use boneless thighs but reduce the oven roasting time by about 10 minutes as they will cook faster.
- Leftovers taste even better the next day after the flavors have melded.
