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Moroccan-Spiced Chicken Thighs

A delightful dish that brings the vibrant flavors of Morocco to your table with tender, juicy chicken thighs and aromatic spices.
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Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings: 2 thighs
Course: Dinner, Main Course
Cuisine: Moroccan
Calories: 350
Ingredients Method Notes

Ingredients
  

For the spice blend
  • 4 Tbsp ground cinnamon Brings a warm sweetness to the dish.
  • 2 Tbsp ground coriander Adds a citrusy note.
  • 2 Tbsp ground turmeric Imparts an earthy flavor and a golden hue.
  • 2 Tbsp ground cumin Adds warmth and depth.
  • 1 Tbsp ground cardamom Enhances the dish with a sweet floral note.
  • 1 tsp freshly ground black pepper Provides heat to awaken the flavors.
  • 1/2 tsp ground cumin For additional depth of flavor.
  • 1/2 tsp ground coriander To layer flavors beautifully.
For the chicken
  • 2 pieces Belcampo bone-in, skin-on chicken thighs Juicy and flavorful, ideal for absorbing spices.
  • Kosher to taste salt Essential for seasoning.
  • 2 Tbsp olive oil Helps to create crispy skin.
  • 2 cloves garlic, peeled Bold flavor.
  • 2 cups coarsely chopped cilantro, parsley, mint, or a combination Adds a burst of brightness.
  • 1 1/2 Tbsp fresh lemon juice Brightens up the spices.
  • 1/2 cup extra-virgin olive oil or sesame oil Adds luxurious texture to the chermoula.

Method
 

Preparation
  1. In a small bowl, combine the ground cinnamon, coriander, turmeric, cumin, cardamom, and black pepper. Whisk until well mixed.
  2. Rinse the chicken thighs under cold water and pat them dry. In a medium bowl, mix 1 tablespoon of the spice blend with 1 teaspoon of kosher salt and the olive oil to create a marinade.
  3. Toss the chicken thighs in the marinade until evenly coated. Refrigerate for up to 4 hours or marinate at room temperature for about an hour.
Cooking
  1. Preheat your oven to 375°F or heat your grill.
  2. Allow the marinated chicken to come to room temperature for about 30 minutes before cooking.
  3. For grilling, place the chicken directly on the grill grates and cook for 30-40 minutes, turning once, until the internal temperature reaches 165°F.
  4. For baking, place the thighs skin-side up on a baking sheet and bake for around 25 minutes, checking for doneness after that; total cooking time may take up to 40 minutes.
Making Chermoula
  1. In a food processor, pulse the garlic a few times, then add the chopped herbs, lemon juice, spices, ½ teaspoon salt, and freshly ground pepper.
  2. Pulse until you have a thick paste, scraping the sides as needed. Slowly add the oil while running the processor until desired consistency is achieved.
Finishing Touches
  1. Allow the chicken thighs to rest for about 5 minutes after cooking for juices to redistribute.
  2. Serve the chicken thighs drizzled with chermoula, alongside roasted vegetables if desired.

Notes

For enhanced flavor, consider adding a pinch of saffron to the marinade. Letting the chicken rest after cooking is crucial for juiciness. If time is tight, a quick 30-minute marinade will work wonders as well.