Go Back
–+ servings
Moroccan-Spiced Chicken Thighs served on a plate

Moroccan-Spiced Chicken Thighs

No ratings yet
Moroccan-Spiced Chicken Thighs deliver crispy skin and juicy meat thanks to searing in a hot skillet before roasting. A warm blend of spices including cumin, paprika, and cinnamon provides complex flavors balanced with fresh lemon juice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Moroccan
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken thighs bone-in, skin-on, about 6-8 oz each
  • 2 teaspoon ground cumin
  • 1.5 teaspoon paprika
  • 1 teaspoon ground coriander
  • 0.5 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 4 cloves garlic minced
  • 2 tablespoon lemon juice freshly squeezed
  • 3 tablespoon olive oil
  • 1.5 teaspoon harissa paste optional
  • cilantro or parsley optional, for garnish

Equipment

  • Cast iron skillet Use for searing and oven roasting
  • Instant-read thermometer Check internal temperature of chicken

Method
 

  1. Combine cumin, paprika, coriander, cinnamon, salt, pepper, garlic, lemon juice, and olive oil in a bowl. Pat chicken thighs completely dry with paper towels. Rub spice mixture all over each thigh, getting under skin where possible. Let sit at room temperature for 15-30 minutes while you preheat oven to 400°F.
    2 tsp ground cumin, 1.5 tsp paprika, 1 tsp ground coriander, 0.5 tsp ground cinnamon, 1 tsp salt, 0.5 tsp black pepper, 4 cloves garlic, 2 tbsp lemon juice, 3 tbsp olive oil, 4 pieces chicken thighs
  2. Heat a cast iron or oven-safe skillet over medium-high heat for 2 minutes. Place chicken thighs skin-side down in the pan, leaving 1 inch between pieces. Cook undisturbed for 3-4 minutes until skin is golden brown and releases easily from pan.
    4 pieces chicken thighs
  3. Flip thighs skin-side up and transfer skillet to the preheated oven. Roast for 20-25 minutes without opening oven door.
    4 pieces chicken thighs
  4. Use an instant-read thermometer inserted into the thickest part of the thigh without touching bone. The internal temperature should be 165°F. If not reached, return to oven for 3-5 more minutes and check again.
    4 pieces chicken thighs
  5. Remove skillet from oven and tent chicken loosely with foil. Let rest for 5 minutes to redistribute juices. Garnish with fresh cilantro or parsley if desired.
    4 pieces chicken thighs, cilantro or parsley

Notes

  • Pat chicken skin dry thoroughly to ensure crispiness.
  • Do not overcrowd pan to avoid steaming skin.
  • Use instant-read thermometer to ensure safe internal temperature.

Tried this recipe?

Let us know how it was!