If you’re craving a dinner that’s guaranteed to dazzle your senses, you have to try Moroccan Chicken Thighs. This dish is a personal favorite in my kitchen, thanks to its intoxicating blend of warm spices, luscious golden chicken, and a sauce that’s equal parts sweet, tangy, and savory. The flavors of cumin, ginger, cinnamon, and dried apricots take ordinary chicken to new heights, while briny green olives and a honey-kissed sauce make every bite irresistible. Whether you’re cooking for yourself or hosting friends, Moroccan Chicken Thighs always feel like a special occasion.
Ingredients You’ll Need
The magic of Moroccan Chicken Thighs comes from a clever blend of pantry staples and just a handful of fresh ingredients. Each component offers a distinct flavor or texture, making every mouthful delightfully complex yet so simple to prepare.
- Chicken Thighs: Go for bone-in, skin-on for extra juiciness and that golden, crispy finish.
- Olive Oil: A good glug adds depth and helps brown the chicken for maximal flavor.
- Ground Cumin: Earthy and aromatic, cumin is foundational in Moroccan cooking.
- Ground Coriander: Lends a hint of lemony brightness that wakes up the dish.
- Ground Cinnamon: Just a sprinkle makes everything warmer, richer, and a touch mysterious.
- Ground Paprika: Adds a lovely color and gentle sweet-smoky note.
- Ground Turmeric: For a burst of golden color and subtle earthy flavor.
- Ground Ginger: Fresh zing that balances the sweetness and spice.
- Salt and Black Pepper: Essential for tying all the seasonings together and sharpening flavors.
- Onion: Sautéed until soft, onions become the sweet, aromatic base of the sauce.
- Garlic: For that little kick of pungent flavor we all love.
- Chicken Broth: Helps deglaze the pan and forms the rich, savory sauce.
- Honey: Ever-so-slightly sweetens the sauce and deepens the overall flavor.
- Green Olives: Their briny bite is key to balancing the sweetness and spice.
- Dried Apricots: Chop them up for sweet, chewy pops that make the sauce unforgettable.
- Fresh Cilantro (optional): Sprinkle on right before serving for a burst of color and freshness.
How to Make Moroccan Chicken Thighs
Step 1: Mix the Spice Rub
Start by combining cumin, coriander, cinnamon, paprika, turmeric, ginger, salt, and black pepper in a small bowl. This vibrant blend is the heart of Moroccan Chicken Thighs, coating each piece in layers of flavor that develop as they cook.
Step 2: Season and Sear the Chicken
Pat your chicken thighs dry (essential for crispy skin!) and generously rub the spice mix all over. Heat olive oil in a skillet or Dutch oven over medium-high heat, then sear the chicken skin-side down for 4 to 5 minutes until deliciously golden. Flip and give them another 2 minutes on the other side. This builds an irresistibly tasty crust and locks in juices.
Step 3: Sauté the Aromatics
With the chicken resting on a plate, lower the heat and toss your onions and garlic straight into the same pan. Sauté until the onions are soft and translucent, scraping up any brown bits for even more flavor. This step sets the stage for a rich, aromatic sauce.
Step 4: Build the Sauce
Pour in the chicken broth and swirl in the honey, making sure to scrape up every bit of flavor from the bottom. Add in the green olives and dried apricots, letting their juices mingle and infuse the sauce. This combination is what gives Moroccan Chicken Thighs their signature sweet-savory tang.
Step 5: Bake to Perfection
Nestle the chicken thighs back into the pan, skin-side up, so they stay beautifully crisp. Slide the whole thing into your preheated oven and roast for 30 to 35 minutes. As the chicken roasts, the sauce thickens and becomes glossy, and the chicken cooks through to its most tender, flavorful self.
Step 6: Garnish and Serve
Once your Moroccan Chicken Thighs are sizzling and golden, shower them with fresh cilantro just before serving. The final sprinkle adds an herby freshness that makes every plate pop with color and aroma.
How to Serve Moroccan Chicken Thighs
Garnishes
There’s something magical about topping Moroccan Chicken Thighs with a scattering of chopped fresh cilantro. If you’d like, you can also sprinkle with toasted slivered almonds or a touch of lemon zest for extra texture and zing. These finishes don’t just look stunning; they elevate every bite with surprising bursts of flavor.
Side Dishes
Moroccan Chicken Thighs call out for something to soak up those flavorful juices. A fluffy bed of couscous is classic, but jasmine rice, quinoa, or warmed flatbreads are all delicious alternatives. For a lighter touch, a crisp cucumber salad or roasted carrots playing off the spices makes a beautiful, balanced meal.
Creative Ways to Present
Plating these chicken thighs couldn’t be easier, but if you’re feeling festive, arrange them on a large platter, spoon the olives and apricots all around, and scatter with extra herbs. Serve family-style with lots of sides so everyone can build their own perfect plate of Moroccan Chicken Thighs—ideal for gatherings or an impressive weeknight dinner.
Make Ahead and Storage
Storing Leftovers
Got some Moroccan Chicken Thighs left over? Lucky you! Once cooled, place them in an airtight container with plenty of sauce to keep them moist. They’ll stay delicious in the refrigerator for up to 3 days, and the flavors often get even richer by the next day.
Freezing
Moroccan Chicken Thighs freeze surprisingly well. Let them cool completely, then pack into a freezer-safe container with their sauce. They can hang out in the freezer for up to a month. Thaw overnight in the fridge when you’re craving a speedy, flavor-packed dinner.
Reheating
To keep your Moroccan Chicken Thighs juicy and tender, reheat them gently in a covered skillet on low heat, spooning a little water or extra broth if the sauce has thickened too much. If you’re in a rush, the microwave works too—just check that the chicken’s piping hot all the way through.
FAQs
Can I use boneless, skinless chicken thighs instead?
Absolutely! Boneless, skinless thighs work wonderfully, though you’ll want to reduce the oven cooking time by about 10 minutes so they don’t dry out. The result will be just as flavorful, maybe even a little lighter if you’re watching calories.
What if I don’t have dried apricots?
No dried apricots? Try golden raisins, chopped dates, or even a handful of dried cherries. All offer that sweet, chewy pop that plays so well in Moroccan Chicken Thighs.
How spicy are Moroccan Chicken Thighs?
This recipe is warmly spiced, not particularly hot. If you love a little heat, add a pinch of cayenne or a chopped fresh chili. The base recipe focuses on richness and complexity over heat.
Can I make Moroccan Chicken Thighs on the stovetop only?
Yes, with a few tweaks! After adding the sauce ingredients, cover the skillet and simmer gently on low for 25 to 30 minutes until the chicken is cooked through and tender. The oven finish, though, helps crisp the skin beautifully.
Should I marinate the chicken in advance?
It’s not required, but if you have extra time, seasoning the chicken with the spice rub a few hours ahead or even overnight deepens the flavors even more.
Final Thoughts
If you’re looking for a one-pan dinner that’s colorful, exotic, and deeply comforting, you’ll fall in love with Moroccan Chicken Thighs. Each time I make this dish, it turns a weeknight into something special. Don’t just take my word for it—give it a try and savor every spicy, sweet, and savory bite!
Print
Moroccan Chicken Thighs Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Oven
- Cuisine: Moroccan
- Diet: Non-Vegetarian
Description
These Moroccan chicken thighs are a flavorful and aromatic dish that brings the exotic tastes of North Africa to your table. Tender chicken thighs are seasoned with a blend of warming spices, then braised with sweet apricots, tangy olives, and savory onions. This one-pan meal is perfect for a cozy night in or for entertaining guests with its impressive flavors.
Ingredients
Chicken Thighs:
- 8 bone-in, skin-on chicken thighs
Spice Mix:
- 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
Other Ingredients:
- 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
- Preheat the Oven: Preheat the oven to 375°F (190°C).
- Season Chicken: Mix spices in a bowl and rub over chicken thighs.
- Sear Chicken: Brown chicken in a skillet, then set aside.
- Cook Aromatics: Sauté onion and garlic, add broth, honey, olives, and apricots.
- Braise Chicken: Return chicken to the pan, then roast in the oven until cooked through.
- Finish and Serve: Garnish with cilantro before serving.
Notes
- Serve with couscous, rice, or flatbread.
- Boneless thighs can be used with reduced cooking time.
- Leftovers taste even better the next day.
Nutrition
- Serving Size: 2 thighs
- Calories: 420
- Sugar: 10 g
- Sodium: 480 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 145 mg
