Moroccan Spiced Chicken Thighs (Printer-Friendly)
Tender chicken thighs coated in aromatic Moroccan spices, roasted until crispy and golden.
# 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, for heat)
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, for serving
# How To Make It:
01 - Preheat the oven to 400°F (200°C).
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/74°C).
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.
# Helpful Hints:
01 -
- The skin gets impossibly crispy while the meat stays juicy and tender
- The marinade comes together in minutes but tastes like you spent all day planning it
- Leftovers (if you have any) taste even better the next day
02 -
- Skin-side up is non negotiable if you want that crispy texture everyone fights over
- Do not skip the resting period or all those juices will run out onto the cutting board
03 -
- Pat the chicken skin dry before marinating for the crispiest results
- Use a rimmed baking sheet to catch all those flavorful juices that render out