Description
These Moroccan-Spiced Chicken Thighs are a flavorful and aromatic dish featuring tender bone-in, skin-on chicken thighs marinated in a vibrant blend of cumin, coriander, smoked paprika, cinnamon, turmeric, and lemon. Baked to golden perfection atop a bed of sliced onions and finished with fresh herbs, this dish offers a perfect balance of spices and juicy, crispy skin. Ideal for a comforting main course, it pairs wonderfully with couscous, rice, or roasted vegetables.
Ingredients
Scale
Chicken and Marinade
- 2 lbs bone-in skin-on chicken thighs
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
Baking Base and Garnish
- 1 small onion, sliced
- 1/2 cup chicken broth
- 2 tablespoons chopped fresh parsley or cilantro for garnish
Instructions
- Prepare the chicken: Pat the chicken thighs dry thoroughly with paper towels to ensure crispy skin during baking.
- Make the spice paste: In a small bowl, combine olive oil, minced garlic, lemon juice, lemon zest, ground cumin, coriander, smoked paprika, cinnamon, turmeric, optional cayenne pepper, salt, and black pepper. Mix well to form a cohesive paste.
- Marinate the chicken: Rub the spiced olive oil mixture all over the chicken thighs, ensuring to get underneath the skin for maximum flavor penetration. Cover and refrigerate for at least 30 minutes, or up to overnight for a deeper infusion of flavors.
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking.
- Arrange for baking: Spread the sliced onion evenly in the bottom of a baking dish. Place the marinated chicken thighs skin side up on top of the onions. Pour the chicken broth around the edges of the dish, avoiding pouring directly over the chicken skin to maintain crispiness.
- Bake the chicken: Place the dish in the oven and bake for 35 to 45 minutes until the chicken skin is golden brown and crispy, and the internal temperature reaches 165°F (75°C). Baste the chicken once or twice with the pan juices during cooking for enhanced flavor.
- Rest and serve: Remove from the oven and let the chicken rest for 5 minutes to seal in the juices. Garnish with freshly chopped parsley or cilantro before serving.
Notes
- For additional depth of flavor, add a handful of green olives or preserved lemon slices to the baking dish before cooking.
- This recipe works well with chicken drumsticks or boneless thighs, but adjust the cooking time accordingly as boneless pieces will cook faster.
- Serve alongside couscous, rice, or roasted vegetables to absorb the delicious pan juices.
