Description
This flavorful Moroccan Chicken Thighs recipe features tender, juicy chicken marinated in a fragrant blend of spices including cumin, coriander, cinnamon, and turmeric. Quickly pan-seared to perfection, the chicken is garnished with fresh cilantro or parsley for a vibrant finish. Perfect for a quick dinner with an exotic twist.
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper, to taste
Garnish
- Fresh cilantro or parsley, chopped (for garnish)
Instructions
- Marinate the Chicken: In a bowl, combine olive oil, ground cumin, ground coriander, ground cinnamon, ground turmeric, minced garlic, fresh lemon juice, salt, and black pepper. Add the chicken thighs to the marinade, ensuring they are thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, preferably up to 2 hours, to allow the flavors to fully develop.
- Cook the Chicken: Heat a skillet over medium heat. Once hot, place the marinated chicken thighs in the skillet. Cook for 6-7 minutes on each side until the chicken is golden brown and reaches an internal temperature of 165°F (74°C), ensuring it is completely cooked through.
- Serve: Transfer the cooked chicken thighs to a serving platter. Garnish with freshly chopped cilantro or parsley. Serve immediately alongside your preferred side dishes.
Notes
- For best flavor, marinate the chicken for at least 2 hours or overnight.
- Use a meat thermometer to ensure chicken is fully cooked and safe to eat.
- Serve with couscous, rice, or roasted vegetables for a complete meal.
- Adjust spice quantities according to your heat preference.
- Skinless chicken thighs are used for quicker cooking and less fat, but you can use skin-on for more crispiness.
