Moroccan Inspired Spiced Chicken

These Moroccan Inspired Spiced Chicken thighs are incredibly easy to make and packed with flavor! Coated with a homemade spice blend and a drizzle of charred lemon, they are a wonderful weeknight dinner option. Cooking the chicken thighs in a cast iron braiser or pan (we use an enameled cast iron braiser) also helps them develop a lot of color and flavor on the outsides, even without skin. If you don’t have cast iron, you can also cook them in a stainless steel pan or even a non-stick. If using stainless steel, just be sure to use enough oil so that they don’t stick too badly.

Author: Cooking with Conks

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 6 Servings

Calories: 210 kcal per serving

Ingredients

1 ½ pounds - boneless skinless chicken thighs
1 tsp - ground ginger
1 ½ teaspoons - ground cinnamon
1 tsp - ground coriander
1 tsp - ground cumin
½ tsp - ground cloves
¼ tsp - turmeric powder
1 tsp - salt
½ tsp - black pepper
½ tsp - sugar
1 - lemon
3 tablespoons - olive oil
Chopped parsley

Instructions

Mix all of the spices together in a bowl.
Drizzle 1 Tbsp of olive oil on the chicken thighs, then coat them with the spice mixture.
Heat the oil in a braiser or sauté pan until hot, then add the chicken thighs. Cook the chicken over medium high heat for 5 to 7 minutes.
Flip each chicken thigh over and add the lemon halves to the pan, cut side down.
Cook the thighs and lemons for another 5 to 7 minutes, or until the chicken is cooked through and has an internal temperature of 165°F and the lemons are charred.
Remove the chicken and the lemon halves from the braiser or pan.
Squeeze the lemons over the cooked chicken and garnish with parsley.

Nutrition