Recipes Meat and Poultry Chicken Chicken Thigh Recipes Moroccan Chicken Thighs 4.5 (48) 38 Reviews 15 Photos Quick and easy thighs with complex Moroccan flavors. Serve with rice, garnished with lemon wedges. Submitted by Scott Heddle Updated on November 21, 2024 Save Rate Print Share Close Add Photo 15 15 15 15 Prep Time: 10 mins Cook Time: 40 mins Additional Time: 30 mins Total Time: 1 hr 20 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 8 bone-in chicken thighs kosher salt and ground black pepper to taste 1 ½ cups chicken broth 3 tablespoons paprika 3 tablespoons ground cumin 3 teaspoons minced fresh ginger root 3 teaspoons ground turmeric 2 teaspoons ground cinnamon 1 lemon, zested and juiced olive oil, or to taste 1 tablespoon canola oil, or to taste ½ white onion, chopped 1 cup pimento-stuffed green olives 2 tablespoons chopped fresh parsley Directions Season chicken thighs with salt and pepper. Let come to room temperature, about 30 minutes. Preheat the oven to 375 degrees F (190 degrees C). Combine chicken broth, paprika, cumin, ginger, turmeric, cinnamon, and 2 teaspoons lemon zest in a bowl. Heat oils in a cast iron skillet until they begin to smoke. Add chicken thighs, skin-side down, and cook for 4 minutes. Flip thighs and continue cooking until skin is crispy, about 4 minutes more. Transfer to a plate. Saute onion in the skillet until softened, 3 to 5 minutes. Pour chicken broth mixture carefully over onion; scrape up any browned bits off the bottom of the skillet. Return chicken thighs to the skillet. Spoon some of the liquid over the thighs. Transfer skillet to the preheated oven; bake until chicken thighs are no longer pink in the center, 25 to 30 minutes. Add olives to the skillet. Drizzle lemon juice over the thighs and garnish the whole dish with parsley. Recipe Tip Instead of using fresh onion, you can substitute 1 tablespoon of onion powder and add it to the chicken broth mixture in Step 3. I Made It Print 72 home cooks made it! Nutrition Facts (per serving) 539 Calories 38g Fat 14g Carbs 39g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 539 % Daily Value * Total Fat 38g 48% Saturated Fat 8g 41% Cholesterol 131mg 44% Sodium 1815mg 79% Total Carbohydrate 14g 5% Dietary Fiber 6g 21% Total Sugars 3g Protein 39g 78% Vitamin C 37mg 41% Calcium 139mg 11% Iron 8mg 47% Potassium 644mg 14% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.