Discover the magic of North African cuisine with these incredibly flavorful moroccan spiced chicken thighs that transform ordinary weeknight dinner into an exotic feast. This aromatic dish combines warm spices like cumin, cinnamon, and paprika with tender, juicy chicken thighs for a meal that’s both comforting and adventurous. Perfect for busy home cooks who want restaurant-quality moroccan spiced chicken thighs without the fuss.
SERVES: 4 | PREP: 15 MIN | COOK: 35 MIN | TOTAL: 50 MIN
Ingredients
Main Components
| Ingredient | Amount |
|---|---|
| Bone-in, skin-on chicken thighs | 8 pieces (about 2.5 lbs) |
| Olive oil | 3 tablespoons |
| Yellow onion, sliced | 1 large |
| Garlic cloves, minced | 4 cloves |
| Chicken broth | 1 cup |
| Dried apricots, chopped | ½ cup |
| Fresh cilantro, chopped | ¼ cup |
Moroccan Spice Blend
| Spice | Amount |
|---|---|
| Ground cumin | 2 teaspoons |
| Sweet paprika | 2 teaspoons |
| Ground cinnamon | 1 teaspoon |
| Ground ginger | 1 teaspoon |
| Ground coriander | 1 teaspoon |
| Cayenne pepper | ¼ teaspoon |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
Step-by-Step Instructions
Phase 1: Spice Preparation (5 minutes)
Step 1: In a small bowl, combine all spice blend ingredients. Mix thoroughly with a fork until evenly distributed. This creates your signature moroccan spiced chicken thighs seasoning that will infuse every bite with authentic North African flavors.
Step 2: Pat chicken thighs completely dry with paper towels. Moisture prevents proper browning and crispy skin development. Sprinkle the spice mixture generously over both sides of each thigh, pressing gently to help spices adhere.
Phase 2: Searing the Chicken (12 minutes)
Step 3: Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. The oil should shimmer but not smoke—this indicates the perfect temperature for searing.
Step 4: Carefully place seasoned chicken thighs skin-side down in the hot oil. Don’t overcrowd the pan; work in batches if necessary. You should hear an immediate sizzle.
Step 5: Sear for 5-6 minutes without moving the chicken. Resist the urge to flip early! The skin will release naturally when it’s properly browned and crispy. Look for golden-brown edges as your visual cue.
Step 6: Flip chicken thighs using tongs and sear the other side for 4-5 minutes. The meat should be golden but not fully cooked through—we’ll finish cooking later.
Step 7: Transfer seared chicken to a plate and set aside. Leave behind those beautiful browned bits in the pan—they’re flavor gold for our moroccan spiced chicken thighs sauce.
Phase 3: Building the Sauce (8 minutes)
Step 8: Reduce heat to medium and add sliced onions to the same pan. Cook for 3-4 minutes, stirring occasionally, until onions begin to soften and turn translucent.
Step 9: Add minced garlic and cook for 30 seconds until fragrant. Be careful not to let it burn—garlic turns bitter quickly at high heat.
Step 10: Pour in chicken broth, scraping up all those flavorful browned bits from the bottom of the pan with a wooden spoon. This process, called deglazing, adds incredible depth to your sauce.
Phase 4: Final Cooking (15 minutes)
Step 11: Return chicken thighs to the pan, skin-side up. The liquid should come about halfway up the sides of the chicken—this allows the skin to stay crispy while the meat braises gently.
Step 12: Scatter chopped dried apricots around the chicken. These will plump up and add a subtle sweetness that perfectly balances the warm spices.
Step 13: Bring the liquid to a gentle simmer, then reduce heat to medium-low. Cover the pan and cook for 15 minutes, or until chicken reaches an internal temperature of 165°F when tested with a meat thermometer.
Phase 5: Finishing Touches (5 minutes)
Step 14: Remove the lid and check that chicken juices run clear when pierced with a knife. The skin should be golden and the meat tender enough to fall off the bone.
Step 15: Taste the sauce and adjust seasoning if needed. Sometimes a pinch of salt or a dash more cinnamon can make all the difference.
Step 16: Sprinkle fresh cilantro over the finished moroccan spiced chicken thighs just before serving. The bright herbs provide a fresh contrast to the rich, warm spices.
Chef’s Notes
Spice Balance: The key to authentic moroccan spiced chicken thighs lies in the perfect spice ratio. If you prefer less heat, reduce cayenne to just a pinch. For more warmth, add an extra ½ teaspoon of cinnamon.
Skin Crispiness: To maintain crispy skin, avoid covering the chicken completely with sauce. Keep the skin elevated above the braising liquid whenever possible.
Make-Ahead Tip: You can prepare the spice blend up to a week in advance and store it in an airtight container. This makes weeknight preparation even faster.
Flavor Development: Like many braised dishes, these moroccan spiced chicken thighs taste even better the next day as flavors meld together overnight.
Nutrition Information (Per Serving)
- Calories: 385
- Protein: 28g
- Carbohydrates: 12g
- Fat: 26g
- Fiber: 2g
- Sodium: 520mg
Delicious Variations
Mediterranean Twist: Replace apricots with sun-dried tomatoes and add a splash of white wine for a dish reminiscent of coq au vin but with North African flair.
Mushroom Lovers: Add sliced mushrooms during the onion cooking phase for an earthy element similar to our popular chicken thighs with mushroom sauce.
Citrus Brightener: Add the zest and juice of one orange during the final cooking phase for a bright, fresh note that complements the warm spices beautifully.
Vegetable Boost: Include diced carrots and bell peppers with the onions to create a more substantial, one-pan meal that’s perfect for feeding a crowd.
Storage & Reheating
Refrigerator: Store leftover moroccan spiced chicken thighs in an airtight container for up to 4 days. The flavors actually improve with time as the spices continue to meld.
Freezer: These freeze beautifully for up to 3 months. Place cooled chicken and sauce in freezer-safe containers, leaving 1 inch of headspace for expansion.
Reheating: Warm gently in a covered skillet over medium-low heat, adding a splash of broth if the sauce seems too thick. Alternatively, reheat in a 325°F oven for 15-20 minutes until heated through.
Pro Tip: When reheating, place chicken skin-side up under the broiler for the last 2-3 minutes to restore crispiness.
Troubleshooting Guide
Problem: Chicken skin isn’t crispy Solution: Make sure chicken is completely dry before seasoning, and don’t move it during the initial searing. If skin softens during braising, finish under the broiler for 2-3 minutes.
Problem: Spices taste bitter Solution: This happens when spices burn. Use medium heat and don’t let garlic cook too long. Start over with fresh spices if needed.
Problem: Sauce is too thin Solution: Remove chicken and simmer sauce uncovered for 5-10 minutes until it reduces and thickens naturally.
Problem: Dish lacks flavor Solution: Taste and adjust salt first, then add more spices gradually. Remember that flavors develop as the dish sits.
Problem: Chicken is dry Solution: Don’t overcook! Use a meat thermometer to ensure you stop at 165°F. Dark meat is forgiving, but timing matters.
Equipment Essentials
- Large, heavy-bottomed skillet or Dutch oven (essential for even heat distribution)
- Tongs (for safe chicken flipping)
- Meat thermometer (for perfect doneness)
- Sharp chef’s knife (for prep work)
- Cutting board (preferably separate for raw chicken)
- Small mixing bowl (for spice blend)
- Wooden spoon (for deglazing)
Shopping List
Meat Counter
- Bone-in, skin-on chicken thighs (8 pieces)
Produce Section
- Yellow onion (1 large)
- Fresh garlic (1 head)
- Fresh cilantro (1 bunch)
Pantry/Spice Aisle
- Ground cumin, paprika, cinnamon, ginger, coriander
- Cayenne pepper, salt, black pepper
- Olive oil
- Dried apricots
Canned/Boxed Goods
- Low-sodium chicken broth (32 oz container)
Success Secrets
1. Always toast whole spices before grinding for maximum flavor impact in your moroccan spiced chicken thighs.
2. Let chicken come to room temperature for 20 minutes before cooking for more even results.
3. Don’t skip the deglazing step—those browned bits are where the magic happens.
4. Taste the sauce multiple times during cooking and adjust seasonings as needed.
5. Rest the finished dish for 5 minutes before serving to allow juices to redistribute and flavors to settle.
