What’s in This Moroccan Chicken Thighs Recipe?
Chicken tagine is a classic Moroccan meal made from chicken thighs, preserved lemon, olives, garlic, onion, and spices in a special cooking vessel. But it turns out I didn’t need to go out and buy a tagine to get that delicious flavor at home. I didn’t even need to find preserved lemons! This recipe is simple and so flavorful.
Chicken: Bone-in, skin-on chicken thighs work best for this recipe. They’re higher in fat and richer in flavor. Spices: Ground paprika, kosher salt, cayenne pepper, cumin, cinnamon, ginger, and turmeric infuse the chicken with a warm and spicy flavor. Onion + Garlic: Create a savory and earthy base of flavor. Lemon: Infuses the dish with mild acidity and freshness. Chickpeas: Canned or pre-cooked chickpeas add extra protein and creaminess. Olives: Green and kalamata olives add a rich and briny flavor to the dish. Broth: Low-sodium chicken broth adds moisture and umami flavor to the chicken thighs.
How to Store and Reheat
Store leftover Moroccan chicken thighs in an airtight container in the refrigerator for up to 3 days. I prefer to reheat them in a covered baking dish in the oven at 350°F for 20 minutes, but you could also microwave them.
How to Freeze
Freeze Moroccan chicken thighs in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Notes from the Test Kitchen
If you want to be truly authentic, you’ll want to find preserved lemons. I have seen them in grocery stores before in the International aisle with the canned/jarred goods. A common brand is Mina. Otherwise, you can order them online, or make your own preserved lemons!
How to Make Moroccan Chicken Thighs Step by Step
Season the Chicken: Preheat the oven to 375°F. Mix together 1 teaspoon of ground paprika, 1 teaspoon of kosher salt, ½ teaspoon of ground cayenne pepper, ½ teaspoon of ground cumin, ½ teaspoon of ground cinnamon, ½ teaspoon of ground ginger, and ¼ teaspoon of ground turmeric and rub them into the skin of 8 bone-in, skin-on chicken thighs. Cook the Chicken: In a large oven-safe skillet, heat 1 tablespoon of olive oil on medium heat. Once hot, add the chicken thighs, skin up. Flip them each over and brown the skin for about 5-7 minutes. Flip back over so the skin is up. Turn off the heat. Bake the Chicken: Add in 1 sliced onion, 1 sliced lemon, 1 cup of canned chickpeas, ½ cup of pitted green olives, ½ cup of pitted kalamata olives, 2 minced cloves of garlic, and 1 tablespoon of lemon zest. Then pour the 1 cup of chicken broth over everything. Bake uncovered in the oven for 25 minutes. Remove from the oven and serve with rice or couscous.
