Description
Moroccan Chicken Thighs are oven-baked in a richly spiced tomato sauce with olives, figs, lemon, and warm Moroccan spices. This comforting, tagine-inspired dish is perfect for international dinner nights.
Ingredients
Moroccan Spice Blend
2 teaspoons ground coriander
1½ teaspoons ground cumin, divided
1 teaspoon ground turmeric
1 teaspoon sweet paprika, divided
½ teaspoon cayenne pepper
¼ teaspoon ground cinnamon
¼ teaspoon crushed red pepper flakes
½ teaspoon sea salt
Dash of black pepper
Chicken
3 tablespoons olive oil, divided
1½ pounds boneless skinless chicken thighs
1 large onion, chopped
4 carrots, peeled and chopped
4 garlic cloves, minced
1 cup chicken broth
1 (15 oz) can diced tomatoes
1 lemon, juiced plus ½ lemon sliced
½ cup dried figs
1 cup green olives, pitted
Garnish
4 tablespoons fresh flat-leaf parsley, chopped
1 tablespoon fresh cilantro, chopped
Instructions
1. Preheat oven to 400°F.
2. Combine all spice blend ingredients in a small bowl.
3. Rub chicken thighs on both sides with the spice blend.
4. Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat.
5. Sear chicken thighs for about 3 minutes per side until golden. Remove and set aside.
6. Add remaining olive oil to the skillet and sauté onion for 2 minutes.
7. Add carrots, garlic, remaining cumin, and remaining paprika; cook for 4 minutes.
8. Stir in chicken broth, lemon juice, and diced tomatoes. Simmer for 2 minutes.
9. Nestle chicken thighs into the sauce and add lemon slices, figs, and olives.
10. Transfer skillet to the oven and bake uncovered for 30 minutes, until chicken reaches 175°F.
11. Remove from oven and garnish with parsley and cilantro before serving.
Notes
Bone-in chicken thighs may be used with increased cooking time.
Serve over couscous, rice, or quinoa.
Flavors deepen after resting or storing overnight.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Dinner
- Method: Baked
- Cuisine: Moroccan