Moroccan Chicken Thighs

This one-skillet chicken thigh dish is full of fragrant Moroccan spices like cinnamon, cumin, and paprika.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 539 Calories

Ingredients

• 2 teaspoons ground cinnamon
• 2 tablespoons chopped fresh parsley
• 1 lemon, zested and juiced
• 3 teaspoons minced fresh ginger root
• 3 tablespoons ground cumin
• 3 tablespoons paprika
• kosher salt and ground black pepper to taste
• 1 tablespoon canola oil, or to taste
• olive oil, or to taste
• 8 bone-in chicken thighs
• 3 teaspoons ground turmeric
• 1 cup pimento-stuffed green olives
• 1.5 cups chicken broth
• 0.5 white onion, chopped

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

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.

Step 5

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

Step 6

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

Step 7

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