Moroccan Chicken Thighs
User Reviews
5
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Prep Time
5 mins
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Cook Time
50 mins
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Total Time
55 mins
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Servings
8 chicken thighs
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Calories
545 kcal
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Course
Main Course
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Cuisine
Moroccan
Moroccan Chicken Thighs
Description
This recipe for Moroccan Chicken Thighs features eight large thighs seasoned with a complex blend of spices: paprika, ground cumin, turmeric, cayenne pepper, salt, cinnamon, and ground ginger. The meat is prepared by rubbing the spice mixture under the skin as well as on top, ensuring an even distribution of flavor and a robust seasoning layer. The chicken is placed on thin lemon slices arranged in a greased glass pan, with lemon wedges squeezed over and scattered around for brightness and moisture.
Small clumps of butter are placed atop each thigh before roasting, which helps keep the chicken moist and imparts a slight richness. Baking at 400°F for about 45 minutes results in chicken cooked through to 165°F with crispy edges and a warmly spiced crust balanced by citrus notes from the lemon. The color and aroma from the spices and lemon complement the tenderness of the meat.
This dish pairs well with rice, couscous, or steamed vegetables and can be served as a stand-alone main course. The method is straightforward, allowing the spice blend and lemon to shine without complicated steps.
Ingredients
- 8 large chicken thighs
- 2 medium lemon plural
- 2 teaspoons paprika
- 1 teaspoon cumin ground
- 1/2 teaspoon Turmeric
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 3 tablespoons butter
Instructions
- Preheat your oven to 400 degrees. Spray a 9x13 glass pan with nonstick cooking spray.
- Cut one of the lemons into thin slices. Cut the other into wedges. Places the slices on the bottom of of the glass pan.
- Mix the spices together in a small bowl. Rub down each of the chicken thighs with the spice mixture getting both beneath the skin and on top of the skin. Place the chicken thighs in the glass pan on top of the lemon slices.
- Squeeze the lemon wedges over the the chicken. Toss the wedges in between the chicken thighs.
- Cut the butter into 8 little clumps. Place 1 clump on top of each chicken thigh.
- Bake for about 45 minutes until chicken reaches the safe temperature of 165 degrees.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8chicken thighs
Amount Per Serving
Calories 545 kcal
% Daily Value*
| Calories | 545kcal | 27% |
| Carbohydrates | 3g | 1% |
| Protein | 37g | 74% |
| Fat | 42g | 65% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 233mg | 78% |
| Sodium | 358mg | 15% |
| Potassium | 519mg | 11% |
| Fiber | 1g | 4% |
| Vitamin A | 640IU | 13% |
| Vitamin C | 14.3mg | 16% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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