Moroccan Spiced Chicken Thighs (Printable)
Tender roasted chicken with aromatic Moroccan spices and fresh citrus garnish
# What You'll Need:
→ Meats
01 - 8 bone-in, skin-on chicken thighs
→ Marinade & Spices
02 - 3 tbsp olive oil
03 - 1 tbsp lemon juice
04 - 1 tbsp ground cumin
05 - 1 tbsp ground coriander
06 - 2 tsp smoked paprika
07 - 1 tsp ground cinnamon
08 - 1 tsp ground turmeric
09 - 1/2 tsp cayenne pepper (optional)
10 - 4 garlic cloves, minced
11 - 1 tsp salt
12 - 1/2 tsp black pepper
→ Garnish
13 - 2 tbsp chopped fresh cilantro
14 - Lemon wedges
# How to Make It:
01 - Preheat the oven to 400°F.
02 - In a large bowl, combine olive oil, lemon juice, cumin, coriander, smoked paprika, cinnamon, turmeric, cayenne (if using), garlic, salt, and pepper. Mix well to create a marinade.
03 - Add the chicken thighs to the bowl and toss to coat thoroughly. Cover and let marinate for at least 30 minutes, or up to overnight in the refrigerator for deeper flavor.
04 - Arrange the chicken thighs skin-side up on a baking sheet lined with parchment paper or foil.
05 - Roast in the preheated oven for 35 minutes, or until the skin is crispy and the chicken is cooked through (internal temperature should reach 165°F).
06 - Remove from the oven, rest for 5 minutes, and garnish with chopped cilantro and lemon wedges.
07 - Serve hot with couscous, rice, or flatbread.
# Expert Suggestions:
01 -
- The crispy skin and tender meat create this incredible texture contrast that makes people think you spent hours on it
- Once you master this spice blend, youll want to put it on everything from roasted vegetables to salmon
02 -
- Rubbing some marinade under the skin is the secret to flavorful meat, not just a tasty coating
- Crowding the baking sheet will steam the skin instead of crisping it, so use two sheets if needed
03 -
- Pat the chicken skin dry with paper towels before marinating for extra crispiness
- Let the chicken rest on the baking sheet for 5 minutes after roasting so the skin does not immediately soften