These Moroccan Chicken Thighs are tender, richly flavored and easy to prepare. Boneless, skinless chicken thighs are rubbed with a Moroccan spice blend, then cooked with carrots, onions, diced tomatoes, dried figs and olives for a weeknight meal that warms the table. Leftovers taste even better the next day.
Many households settle on a handful of favorite recipes we return to again and again. I often borrow flavors from one beloved dish and adapt them to another—this chicken is inspired by a Moroccan carrot and red lentil soup I love. The spice blend from that soup becomes a fragrant rub for the thighs, resulting in a dish that is both aromatic and comforting.
If you enjoy chicken recipes with bold flavor, this one delivers. It pairs beautifully with rice, couscous, or warm pita or naan.
Recipe Ingredients
See the recipe card below for the full ingredient list and exact measurements.
- Chicken Thighs: Boneless, skinless thighs are ideal for quick prep and tender results. You can also use bone-in thighs; they may need a bit more cooking time.
- Olives: Green olives add a pleasant briny note. Use pitted or whole olives depending on preference, or omit if you prefer.
- Figs: Dried figs add a touch of natural sweetness that pairs well with the savory spices. Halved or whole both work.
- Vegetables: Carrots and onions are used here, but you can add other vegetables like zucchini, green beans or cauliflower.
- Lemon: Fresh lemon juice and slices brighten the dish. For a bolder, more authentic flavor try preserved lemons if you have them.
- Spices: The spice blend includes coriander, cumin, turmeric, sweet paprika, cayenne, cinnamon and crushed red pepper flakes for balanced warmth and depth.
How to Make These Chicken Thighs
Step 1: Make the spice blend. Preheat the oven to 400°F (200°C). In a small bowl combine ground coriander, 1 teaspoon ground cumin, ground turmeric, 1/2 teaspoon sweet paprika, cayenne pepper, ground cinnamon, crushed red pepper flakes, salt and black pepper.
Step 2: Rub the chicken. Pat the chicken thighs dry and rub both sides with the spice mix. Set aside while you prepare the pan.
Step 3: Sear the thighs. In a large skillet, heat 2 tablespoons olive oil over medium-high. Sear the chicken thighs until golden, about 3 minutes per side. Transfer the seared thighs to a plate.
Step 4: Sauté the aromatics. Reduce heat to medium and add 1 tablespoon olive oil to the same skillet. Sauté the chopped onion for about 2 minutes, then add the carrots and minced garlic with the remaining 1/2 teaspoon ground cumin and 1/2 teaspoon sweet paprika. Sauté for about 4 minutes more.
Step 5: Build the sauce and bake. Add 1 cup chicken broth, lemon juice and a 15-ounce can of diced tomatoes to the pan and stir. Let the mixture simmer for 2 minutes. Nestle the chicken thighs back into the skillet and tuck in lemon slices, dried figs and green olives if using. Transfer to the oven and bake for about 30 minutes, or until the chicken reaches at least 165°F (75°C) and is tender.
Step 6: Finish and serve. Remove from the oven and garnish with chopped flat-leaf parsley and cilantro. Serve over rice, couscous or your favorite grain with warm pita or naan. Enjoy.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can freeze portions for up to 3 months; thaw overnight in the refrigerator before reheating gently on the stove or in the oven.
Recipe FAQ
Chicken thighs are ideal because the meat stays moist and absorbs the sauce and spices. Both boneless and bone-in thighs work; bone-in will need a bit more cooking time.
Yes. Chicken breasts can dry out more easily, so reduce oven time, cook at a lower temperature, and add extra broth or sauce to keep them moist.
Preserved lemons add a tangy, salty depth that is more traditionally Moroccan. Use them if you have them for extra authenticity.
Use a meat thermometer: the internal temperature should reach 165°F (75°C). The meat should be tender and pull apart easily with a fork.
Other Chicken Recipes to Try:
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Air Fryer Mediterranean Chicken Thighs
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Greek Chicken with Tzatziki Orzo Salad
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Lebanese Chicken Shawarma
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Sheet Pan Balsamic Chicken with Vegetables
Moroccan Chicken Thighs
Ingredients
For the Moroccan spice blend:
- 2 teaspoons ground coriander
- 1 1/2 teaspoon ground cumin, divided
- 1 teaspoon ground turmeric
- 1 teaspoon sweet paprika, divided
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon sea salt
- Dash of black pepper
For the Moroccan chicken thighs:
- 3 Tablespoons olive oil, divided
- 1 1/2 pound Boneless Skinless Chicken Thighs
- 1 large onion, chopped
- 4 carrots, peeled and chopped
- 4 garlic cloves, minced
- 1 cup chicken broth
- 1 15-oz can diced tomatoes
- 1 lemon, juiced + 1/2 lemon sliced
- 1/2 cup dried figs (whole or halved)
- 1 cup green olives, pitted and sliced or left whole
Garnish:
- 4 tablespoons fresh flat-leaf parsley, chopped
- 1 tablespoon fresh cilantro, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Combine the spice blend: coriander, 1 teaspoon cumin, turmeric, 1/2 teaspoon paprika, cayenne, cinnamon, crushed red pepper flakes, salt and pepper in a small bowl.
- Rub both sides of each chicken thigh with the spice mix and set aside.
- In a large skillet, heat 2 tablespoons olive oil over medium-high heat and sear the chicken about 3 minutes per side until golden. Remove and set aside.
- Add 1 tablespoon olive oil to the skillet over medium heat. Sauté the onion 2 minutes, then add carrots, garlic, 1/2 teaspoon cumin and 1/2 teaspoon paprika and cook 4 minutes. Add chicken broth, lemon juice and diced tomatoes and simmer 2 minutes.
- Return the chicken to the pan, tuck in lemon slices, figs and olives if using, and bake 30 minutes or until chicken reaches 165°F (75°C) and is tender.
- Garnish with parsley and cilantro and serve over rice, couscous or with warm bread.
Notes
- Chicken thighs are preferred for moist, flavorful results. If using bone-in thighs, allow extra cooking time.
- Preserved lemons add an authentic tangy, salty depth if available.
Nutrition
Calories: 455 kcal, Carbohydrates: 28 g, Protein: 36 g, Fat: 24 g. Nutrition information is an approximation.
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