These Moroccan chicken thighs are my easy, tagine-inspired take on a classic North African dish. Even without a tagine, this chicken is tender, juicy, and packed with Moroccan spices, olives, lemon, and chickpeas. This Moroccan chicken recipe brings all the flavor of a slow-cooked chicken tagine to my oven in just 30 minutes–perfect for busy weeknights!
Baked Moroccan Chicken Thighs
A tagine is a special North African clay pot for slow-cooked meals. Traditional chicken tagine is made with bone-in chicken thighs, preserved lemon, olives, and a fragrant mix of spices, cooked slowly to develop rich flavors. But you don’t need a special pot to enjoy these wonderful flavors at home. My baked Moroccan chicken thighs recipe uses simple ingredients and an even simpler cooking method. With just one pan and a short baking time, you can have a flavorful, comforting meal ready in 30 minutes.
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Try it With Preserved Lemons
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! Use 1-2 preserved lemons in place of the whole lemon in this Moroccan chicken recipe to bring a subtle tang that pairs perfectly with the olives, chickpeas, and warm spices.
Moroccan Chicken Thighs Recipe
Ingredients
- 8 bone-in, skin-on chicken thighs
- 1½ tablespoons Ras El Hanout seasoning (*)
- 1 tablespoon olive oil
- 1 onion (sliced)
- 1 lemon (sliced)
- 1 cup canned chickpeas (drained and rinsed)
- ½ cup green olives (pitted**)
- ½ cup kalamata olives (pitted)
- 2 cloves garlic (minced)
- 1 tablespoon lemon zest
- 1 cup low-sodium chicken broth
Instructions
- Preheat the oven to 375°F. Mix together the spices and rub into the skin of the chicken thighs.8 bone-in, skin-on chicken thighs, 1½ tablespoons Ras El Hanout seasoning
- In a large oven-safe skillet, heat olive oil on medium heat. Once hot, add the chicken thighs, skin up.1 tablespoon olive oil
- 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.
- Add in the onion, lemon, chickpeas, olives, garlic and lemon zest. Then pour the chicken broth over everything.1 onion, 1 lemon, 1 cup canned chickpeas, ½ cup green olives, ½ cup kalamata olives, 2 cloves garlic, 1 tablespoon lemon zest, 1 cup low-sodium chicken broth
- Bake uncovered in the oven for 25 minutes. Remove from the oven and serve with rice or couscous.
Notes
- Make sure your skillet is fully heated before adding the chicken. A good sizzle means the skin will brown instead of steam.
- Don’t overcrowd the pan. If the thighs are too close together, they’ll steam and lose that golden sear. Work in batches if needed.
- Depending on your olives and broth, salt levels can vary. A quick taste at the end ensures perfect seasoning.
- Properly cooked bone-in chicken thighs should read 175°F on an instant-read thermometer.
- Serve with couscous or rice to soak up that yummy sauce.
- For extra brightness, squeeze fresh lemon juice over the top right before serving to wake up all the flavors.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
What is Ras El Hanout?
Ras El Hanout, sometimes called moroccan seasoning, is a classic spice blend that’s warm, aromatic, and just a little sweet–perfect for adding depth to these chicken thighs. You can find it in stores from brands like Morton & Bassett or McCormick, but it’s really easy to make your own at home!
Try my DIY Ras El Hanout seasoning mix:
- 1 teaspoon ground paprika
- 1 teaspoon kosher salt
- ½ teaspoon ground cayenne pepper
- ½ teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon of ground turmeric
How to Make Moroccan Chicken Thighs Step by Step
Prep: Gather up everything you need to make this tagine-inspired Moroccan chicken recipe. Preheat your oven to 375°F. Slice the onion and lemon (or preserved lemon), mince the garlic, drain and rinse the canned chickpeas, and pit the olives. Grab 1½ tablespoons of Ras El Hanout seasoning, or mix together your own using the spices described above.
Cook the Chicken: Rub the spice blend into the skin of 8 bone-in, skin-on chicken thighs. In a large oven-safe skillet, heat 1 tablespoon of olive oil on medium heat. Once hot, add the chicken thighs, skin side 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 (or preserved lemon), 1 cup of drained and rinsed 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 low-sodium chicken broth over everything. Bake uncovered in the preheated oven for 25 minutes, or until the chicken is cooked through to 175°F. Remove from the oven and serve with rice or couscous.
How to Store, Freeze, and Reheat
Store leftover Moroccan chicken thighs in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating. 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.
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