This easy Moroccan chicken thigh dinner recipe features spices you probably already have on your spice rack. With just 5 minutes of prep work, you can have delicious chicken that people are raving about. You will love it!
Oh baby these are addicting! Meat and Potato Friends: We know Moroccan food can seem a little “exotic,” but let me tell you…you’ll be wiping your plate clean and licking your fingers. See ingredient list. They could be all the spices in your cupboard. These smells are familiar. It’s just a combination you may not have tried before.
Put seasoning on chicken thighs? oh baby! What you get is never enough crispy skin. We love the tartness the lemons bring. Confession: We also eat grilled lemons. They are so delicious! Are lemons a fruit? perfectly healthy. This chicken recipe will brighten up any plate with its vibrant colors and even more vibrant flavors.
This recipe is for chicken thighs, but this delicious Moroccan dressing works great with any and all chicken pieces! You can even double the amount of butter and spices and spread it over the top of a whole chicken and roast it in the oven!
Tip: If you go the whole chicken route, quarter the lemon and stuff as many lemon wedges as you can into the cavity of the chicken. Depending on the size of your bird, you should have anywhere from 2 to all 4 quarters.
What should I serve with Moroccan Lemon Chicken?
Tastes great stuffed in a gyro. You can also shred the chicken and add it to tacos and protein bowls. If you stick with the original recipe, we love these thighs with salad, grilled corn on the cob, and baked potatoes.
Storage and Reheating Instructions:
Store leftovers in the refrigerator for up to 5 days. We prefer to shred leftover chicken while it’s warm and store in a ziplock bag or airtight container in the fridge for lunch. Reheat shredded chicken in a skillet over medium-low heat, or whole chicken thighs in the microwave or in a 350-degree oven until heated through.
If you liked this recipe, you might be interested in these other delicious chicken recipes:
watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.
This easy Moroccan chicken thigh dinner recipe features spices you probably already have on your spice rack. With just 5 minutes of prep work, you can have delicious chicken that people are raving about.
- 8 big chicken drumsticks
- 2 lemon
- 2 teaspoon chili
- 1 teaspoon Cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili
- 1/2 teaspoon Salt
- 1/4 teaspoon Cinnamon
- 1/4 teaspoon ginger
- 3 tablespoon butter
Preheat oven to 400 degrees. Spray a 9×13 glass pan with nonstick cooking spray.
Slice one of the lemons into thin slices. Cut the other into wedges. Place slices on the bottom of a glass dish.
Combine the spices in a small bowl. Rub each chicken thigh with the spice mixture, working both under the skin and above the skin. Place the chicken thighs in a glass pan and arrange on top of the lemon slices.
Squeeze lemon wedges over chicken. Toss the wedges between the chicken thighs.
Cut the butter into 8 small pieces. Place 1 piece on each chicken thigh.
Bake for about 45 minutes, until the chicken reaches a safe temperature of 165 degrees.
Calories: 545kcal | carbohydrate: 3G | protein: 37G | fat: 42G | Saturated fat: 12G | cholesterol: 233mg | sodium: 358mg | Potassium: 519mg | fiber: 1G | Vitamin A: 640unit | Vitamin C: 14.3mg | calcium: 30mg | iron: 2mg