Moroccan Chicken Thighs Recipe

partial view of moroccan chicken thighs in a pot.

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These baked Moroccan chicken thighs are tender, juicy, and full of flavor. With olives, lemon, chickpeas, and warm spices, this easy recipe delivers tagine-inspired comfort in just 30 minutes.

Prep Time5

Cook Time25

Total Time30

Course: Dinner, Main Course

Cuisine: Moroccan, North African

Servings: people

Calories: 428kcal

Author: Becky Hardin

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

*If you don't have Ras El Hanout seasoning, you can use a homemade blend of 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, and ¼ teaspoon ground turmeric.

**I like to use both green and Kalamata olives for a mix of tang and richness. If you only have one or the other, that's okay.

Tips:

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.

Make-Ahead: This dish tastes even better the next day as the spices meld, so it’s great for meal prep.

Storage: Store Moroccan chicken thighs in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition