Ingredients

Scale

For the Chicken:

8 bone-in, skin-on chicken thighs (about 2.5 to 3 pounds total)

2 tablespoons olive oil, plus more for cooking

1 large yellow onion, thinly sliced

4 cloves garlic, minced

1 cup chicken broth or water

1/2 cup pitted green olives, halved

1/4 cup fresh cilantro, chopped, for garnish

1/4 cup fresh parsley, chopped, for garnish

1 lemon, cut into wedges, for serving

For the Moroccan Spice Rub and Marinade:

1 tablespoon ground cumin

1 tablespoon sweet paprika

1 teaspoon ground turmeric

1 teaspoon ground ginger

1 teaspoon Ras el Hanout spice blend

1/2 teaspoon ground cinnamon

1/2 teaspoon cayenne pepper, or to taste

1 teaspoon salt, or to taste

1/2 teaspoon freshly ground black pepper, or to taste

2 tablespoons fresh lemon juice

Cook Mode Prevent your screen from going dark

Instructions

1. Pat the chicken thighs dry with paper towels and trim any excess skin or fat, if desired. Place them in a large bowl or shallow dish.

2. In a small bowl, whisk together the cumin, sweet paprika, turmeric, ground ginger, Ras el Hanout, ground cinnamon, cayenne pepper, salt, black pepper, and fresh lemon juice to form a thick paste.

3. Add 2 tablespoons of olive oil to the spice mixture and stir until well combined, creating a loose marinade.

4. Rub the spice marinade all over the chicken thighs, making sure to coat under the skin and on all sides. Cover and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor.

5. When ready to cook, remove the chicken from the refrigerator and let it sit at room temperature for about 15 minutes. Preheat the oven to 375°F (190°C).

6. Heat a large oven-safe skillet or Dutch oven over medium-high heat and drizzle in a little additional olive oil.

7. Place the chicken thighs in the hot pan skin-side down. Sear for 5–7 minutes without moving them, until the skin is deeply golden and crisp. Flip and sear the other side for 3–4 minutes. Transfer the chicken to a plate and set aside.

8. Reduce the heat to medium. In the same pan, add the sliced onion and cook for 5–7 minutes, stirring occasionally, until softened and lightly caramelized, scraping up any browned bits from the bottom of the pan.

9. Stir in the minced garlic and cook for 30–60 seconds, just until fragrant.

10. Pour in the chicken broth or water and bring to a gentle simmer, stirring to combine with the onions and garlic. Add the halved green olives and stir them into the sauce.

11. Nestle the seared chicken thighs back into the pan, skin-side up, along with any accumulated juices. The liquid should come partway up the sides of the chicken without covering the skin.

12. Transfer the pan to the preheated oven and bake for 20–25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and very tender.

13. Remove the pan from the oven. Taste the sauce and adjust seasoning with additional salt, pepper, or lemon juice as needed.

14. Sprinkle the chicken generously with chopped fresh cilantro and parsley. Serve hot with lemon wedges on the side for squeezing over the chicken and sauce. Pair with couscous, rice, or warm flatbread to soak up the flavorful juices.

Notes

For maximum flavor, marinate the chicken for several hours or overnight in the refrigerator.

Bone-in, skin-on thighs stay juicier and deliver richer flavor, but you can substitute boneless, skinless thighs; reduce the oven cooking time slightly and check for doneness earlier.

If you do not have Ras el Hanout, increase the cumin and paprika slightly and add a pinch of cardamom or extra cinnamon for complexity.

Green olives add a delicious briny note; you can use Castelvetrano or Manzanilla olives, or swap in a mix of green and black olives if you prefer.

If you want a thicker, more reduced sauce, place the pan back on the stovetop after baking and simmer for a few minutes over medium heat until it reaches your desired consistency.

Serve with fluffy couscous, herbed rice, or roasted vegetables to complete the meal.

Leftovers keep well in the refrigerator for 3–4 days; reheat gently on the stovetop over low heat with a splash of broth or water if needed.

This dish is excellent for entertaining; the flavors improve as it rests, and it holds well in a warm oven before serving.

Author: Lena Marlowe
Prep Time: 20
Cook Time: 40
Category: Dinner
Method: Stovetop, Oven-Baked
Cuisine: Moroccan-Inspired