Rating: 4.5 stars
36 Ratings
  • 5 star values: 25
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Quick and easy thighs with complex Moroccan flavors. Serve with rice, garnished with lemon wedges.

Recipe Summary

40 mins
30 mins
1 hr 20 mins
10 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Season chicken thighs with salt and pepper. Let come to room temperature, about 30 minutes.

  • Preheat the oven to 375 degrees F (190 degrees C).

  • Combine chicken broth, paprika, cumin, ginger, turmeric, cinnamon, and 2 teaspoons lemon zest in a bowl.

  • Heat oils in a cast iron skillet until they begin to smoke. Add chicken thighs, skin-side down, and cook for 4 minutes. Flip thighs and continue cooking until skin is crispy, about 4 minutes more. Transfer to a plate. Saute onion in the skillet until softened, 3 to 5 minutes. Pour chicken broth mixture carefully over onion; scrape up any browned bits off the bottom of the skillet.

  • Return chicken thighs to the skillet. Spoon some of the liquid over the thighs.

  • Transfer skillet to the preheated oven; bake until chicken thighs are no longer pink in the center, 25 to 30 minutes.

  • Add olives to the skillet. Drizzle lemon juice over the thighs and garnish the whole dish with parsley.

Cook's Note:

Substitute 1 tablespoon onion powder for the fresh onion, if desired. Add to the chicken broth mixture.

Nutrition Facts

539 calories; protein 39.2g; carbohydrates 14.3g; fat 37.7g; cholesterol 130.6mg; sodium 1815mg. Full Nutrition