Ingredients
Scale
- 4 chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 garlic cloves (minced)
- 1 onion (finely chopped)
- 1 cup chicken broth
- Juice and zest of 1 lemon
- Fresh parsley and cilantro for garnish
Instructions
- In a large bowl, mix olive oil, cumin, coriander, cinnamon, smoked paprika, turmeric, salt, black pepper, minced garlic, lemon juice, and zest until well blended.
- Add chicken thighs to the marinade and coat thoroughly. Cover and refrigerate for at least one hour or overnight.
- Preheat the oven to 400°F (200°C).
- Heat olive oil in an oven-safe skillet over medium heat. Sauté onions until translucent (about 5-7 minutes).
- Place marinated chicken in the skillet skin-side down and sear for about 5 minutes until golden brown.
- Pour chicken broth into the skillet until it covers half of the chicken thighs; add optional dried apricots or olives if desired.
- Transfer to the oven and bake for 30-35 minutes until the internal temperature reaches 165°F (75°C). Let rest before garnishing with parsley and cilantro.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 chicken thigh (150g)
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 140mg