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Moroccan Spiced Chicken Thighs - Bold, Aromatic, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 bone-in, skin-on chicken thighs (about 2 to 2.5 lb)
  • 2 tablespoons olive oil, divided
  • 1 large lemon (zest and 2 tablespoons juice)
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons sweet paprika
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 tablespoon honey (or maple syrup)
  • Fresh cilantro or parsley, chopped, for garnish
  • Lemon wedges, for serving

Method
 

  1. Pat dry and prep: Pat the chicken thighs very dry with paper towels. This helps the skin crisp. Set aside.
  2. Mix the spice rub: In a small bowl, combine salt, pepper, cumin, paprika, coriander, cinnamon, turmeric, and cayenne (if using). Add lemon zest, garlic, 1 tablespoon olive oil, and honey. Stir into a thick paste.
  3. Coat the chicken: Rub the spice paste all over the thighs, getting it under the skin where possible. Let sit 10–15 minutes at room temperature. (For deeper flavor, marinate up to 12 hours in the fridge.)
  4. Sear skin-side down: Heat the remaining 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add chicken skin-side down and cook 5–7 minutes without moving, until the skin is deeply golden and crisp.
  5. Finish cooking: Flip the chicken. Squeeze in 2 tablespoons lemon juice and reduce heat to medium. Cook another 10–12 minutes, or transfer the skillet to a 400°F (200°C) oven for 12–15 minutes, until the thickest part reaches 175°F and juices run clear.
  6. Rest and garnish: Let the chicken rest 5 minutes. Sprinkle with chopped herbs and serve with lemon wedges.