If you’re looking for an incredibly flavorful and easy dinner, these Moroccan chicken thighs are a must-try. This dish brings together aromatic spices and tender chicken for a comforting meal that’s simple enough for any weeknight. I know you’ll love how quickly this comes together.
Key Ingredients & Substitutions
- Chicken Thighs: Boneless, skinless thighs work best for quick cooking and absorbing flavor. Bone-in, skin-on can also be used; just adjust cooking time.
- Onion & Garlic: The aromatic foundation. Use yellow or white onions. Garlic powder can be a last-minute substitute, but fresh is best.
- Crushed Tomatoes: Canned crushed tomatoes are perfect. Diced tomatoes can work too, just expect a chunkier sauce.
- Spices: Cumin, coriander, turmeric, paprika, ginger, and a pinch of cinnamon are essential for that classic Moroccan flavor. Don’t skip them!
- Chicken Broth: Adds moisture and helps create the sauce. Vegetable broth works just as well.
Ingredients
Main Ingredients:
* 1.5 lbs boneless, skinless chicken thighs
* 1 tablespoon olive oil
* 1 medium yellow onion, chopped
* 3 cloves garlic, minced
* 1 (14.5 ounce) can crushed tomatoes
* 1/2 cup chicken broth
* 1/4 cup fresh cilantro, chopped (for garnish, optional)
* Salt and black pepper to taste
Spice Blend:
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* 1/2 teaspoon ground turmeric
* 1/2 teaspoon smoked paprika
* 1/4 teaspoon ground ginger
* 1/8 teaspoon ground cinnamon
How Much Time Will You Need?
- Total Time: 40 minutes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Servings: 4
- Estimated Calories per serving: 350-400 (depending on chicken size)
- Tools Needed: Large skillet or Dutch oven, cutting board, knife, measuring spoons.
Step-by-Step Instructions
1. Prepare the Chicken
Pat the chicken thighs dry with paper towels. Season them generously on both sides with salt and black pepper. This helps create a nice crust and enhances flavor.
2. Sear the Chicken
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs and sear for 3-4 minutes per side, until golden brown. You don’t need to cook them through, just get a good sear. Remove the chicken from the pan and set aside.
3. Sauté Aromatics
Reduce the heat to medium. Add the chopped onion to the same pan and cook for 5-7 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.
4. Add Spices and Tomatoes
Stir in all the spices (cumin, coriander, turmeric, paprika, ginger, and cinnamon) and cook for 30 seconds, stirring constantly, until fragrant. Pour in the crushed tomatoes and chicken broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
5. Simmer the Chicken
Return the seared chicken thighs to the pan, nestling them into the sauce. Reduce the heat to low, cover the pan, and simmer for 15-20 minutes, or until the chicken is cooked through and tender. The internal temperature should reach 165°F (74°C).
6. Garnish and Serve
Once the chicken is cooked, taste the sauce and adjust salt and pepper if needed. Garnish with fresh chopped cilantro, if using. Serve hot with couscous, rice, or a side of vegetables.
Storage Instructions
Store any leftover Moroccan chicken thighs in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over low heat, adding a splash of broth if the sauce is too thick, or microwave until heated through.
Frequently Asked Questions (FAQ)
Q: Can I use chicken breast instead of thighs?
A: Yes, chicken breast can be used, but it might dry out more easily. Reduce the simmering time to about 10-12 minutes for breasts.
Q: What can I serve with this dish?
A: This Moroccan chicken is excellent with couscous, rice, quinoa, or warm flatbread. A simple green salad or roasted vegetables also pair well.
Q: Can I make this spicier?
A: Absolutely! Add a pinch of cayenne pepper or a dash of hot sauce along with the other spices for an extra kick.
Q: Can I prepare this ahead of time?
A: This dish tastes even better the next day! You can cook it completely and then gently reheat.
Q: Is this dish gluten-free?
A: Yes, as long as your chicken broth is gluten-free, this recipe is naturally gluten-free.
Q: How do I know when the chicken is cooked through?
A: The best way is to use a meat thermometer. Insert it into the thickest part of the thigh; it should read 165°F (74°C). The meat should also be opaque and the juices run clear.
