Moroccan Chicken Thighs

Posted On June 23, 2020
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Moroccan Chicken Thighs

I've decided to take our journeys over to the northern shores of Africa, and in particular, Casablanca , Morocco. This easy and tasty baked chicken thigh recipe is probably one of the easiest yet tastiest recipes you will make. Warm, Moroccan inspired spices with hints of cinnamon, cumin and clove make this an interesting and tasty main dish! The chicken thighs always turn out juicy and tender with a nice, crispy crust. I hope you try this one.
Prep Time15 mins
Cook Time1 hr
Resting Time10 mins
Total Time1 hr 25 mins
Course: Main Course
Cuisine: Leftovers, Mediterranean, Moroccan
Keyword: African, Baked Chicken, easy, Mediterranean, Moroccan
Servings: 6 people
Calories: 605kcal
Cost: $10

Equipment

  • Baking Sheet
  • 1 Gallon Plastic Storage Bag
  • Tongs

Ingredients

  • 2 tbsp Flour
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Ground Clove
  • 1 teaspoon Ground Cumin
  • 6 Chicken Thighs (bone in if possible for better flavor)

Instructions

  • In a 1 gallon plastic bag, add flour, garlic powder, onion powder, salt, pepper, clove, cumin. Close bag and shake gently to combine ingredients.
  • Add the 6 pieces of chicken into the bag and re-seal it. Once securely sealed, shake the bag to coat the chicken. (I normally massage the bag and move the chicken around in side to bag to make sure they get coated evenly).
  • Remove the ends of the lemons and cut into two pieces. Place one slice of lemon for each piece of chicken on an aluminum foil lined baking sheet.
  • Place one piece of chicken on each lemon slice so the chicken is not sitting directly on the baking sheet, but rather, on the lemon slice.
  • Place the baking sheet with the lemon and chicken into a 375 degree oven and back for 1 hour.
  • After one hour of baking, take the chicken out of the oven and let it rest for about 10 minutes.
  • We made some quick chicken broth seasoned rice, some store bought Naan Bread rubbed with butter and baked in the oven. I also made a very quick cucumber aioli to spread on the chicken. See below for the recipe:
  • CUCUMBER AIOLI: Finely mince 1/2 of a cucumber. In a small mixing bowl, add two tablespoons of mayonnaise and 1/4 teaspoon of dill weed. Add the cucumber and mix together. Squeeze one of the ends of the lemons into the aioli and mix together. Serve this chilled with your chicken and rice.

Nutrition

Serving: 1thigh | Calories: 605kcal | Carbohydrates: 51g | Protein: 28g | Fat: 31g | Saturated Fat: 8g | Cholesterol: 128mg | Sodium: 585mg | Potassium: 511mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1000IU | Vitamin C: 6.2mg | Calcium: 60mg | Iron: 2.6mg