If you’re craving something warm, fragrant, and packed with bold spices, these Spiced Moroccan Chicken Thighs with Couscous will absolutely hit the spot. This dish is a hearty, no-fuss way to bring the soul of Moroccan food recipes right into your kitchen. Using boneless, skin-on chicken thighs marinated in a vibrant blend of spices and seared to perfection, then served over fluffy couscous, this meal is both satisfying and deeply comforting. Whether you’re on the hunt for quick Moroccan dinner recipes or you're exploring the flavors of middle eastern chicken recipes, this one's a gem. It’s weeknight-easy but dinner party-worthy—a perfect bridge between homestyle comfort and exotic adventure.
Spiced Moroccan Chicken Thighs with Couscous
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine Moroccan, North African
Large Mixing Bowl For marinating the chicken. A zip-top bag works too if you’re tight on space.
Cast iron skillet or heavy-bottomed pan Ideal for searing the chicken and developing that deep, flavorful crust. A stainless steel skillet can also be used.
Saucepan with lid For making couscous. A small pot with a tight-fitting lid works just as well.
Tongs or spatula To flip the chicken without tearing the skin.
Knife and Cutting Board Essential for prepping garlic, herbs, and lemon.
For the Chicken
- 6 boneless skin-on chicken thighs (bone-in can also be used, just adjust cook time)
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons smoked paprika
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- ½ teaspoon cayenne pepper adjust for heat
- Juice of 1 lemon
- 1 tablespoon tomato paste
- Salt and black pepper to taste
- ¼ cup chopped fresh cilantro or parsley for garnish
For the Couscous
- 1 cup couscous
- 1¼ cups low-sodium chicken broth or water
- 1 tablespoon olive oil or butter
- ½ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- ½ teaspoon salt
- ⅓ cup golden raisins
- ¼ cup slivered almonds toasted
- Zest of 1 lemon
Optional: chopped mint or parsley for garnish
Marinate the Chicken
Start by combining the garlic, cumin, coriander, smoked paprika, cinnamon, turmeric, ginger, cayenne, lemon juice, tomato paste, olive oil, salt, and pepper in a bowl. Mix to form a paste. Add the chicken thighs and coat them evenly. Cover and refrigerate for at least 30 minutes—overnight is even better for deeper flavor. This marinated chicken base is key to many Moroccan chicken recipes and is reminiscent of flavors found in arabic chicken recipes and even some lebanese chicken recipes.
Cook the Chicken
Heat a cast iron skillet over medium-high heat. Once hot, place the chicken thighs skin-side down in the pan. Sear without moving them for 6–8 minutes, until the skin is deeply golden and crispy. Flip and cook the other side for another 6–7 minutes, or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest for a few minutes. The rich blend of chicken spices creates a crust that tastes like it came straight from a Moroccan chicken tagine.
Prepare the Couscous
While the chicken is cooking, bring the chicken broth or water to a boil in a small saucepan. Stir in olive oil or butter, cumin, cinnamon, salt, and golden raisins. Once boiling, stir in the couscous, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork. Fold in toasted almonds, lemon zest, and fresh herbs.
Assemble and Serve
Spoon the couscous onto plates or a large serving platter. Top with chicken thighs, letting any of the flavorful pan juices drip over. Sprinkle with chopped parsley or cilantro. Serve with lemon wedges for brightness.
Pairings
This dish pairs beautifully with a range of sides and beverages that enhance its rich spices and Mediterranean roots:
- Salads: A cucumber and tomato salad with a yogurt-tahini dressing or a simple fattoush brings a refreshing counterpoint to the warm spices.
- Vegetables: Roasted carrots with honey and cumin or sautéed spinach with garlic are excellent companions.
- Beverages: Mint tea is traditional and soothing, but a light red wine like Pinot Noir or a crisp white like Sauvignon Blanc also works well.
- Bread: Serve with warm pita or crusty bread to mop up the juices—just like you’d do with any good chicken tagine recipes.
FAQs
1. What kind of chicken should I use?
Boneless, skin-on chicken thighs are ideal. They stay juicy, cook quickly, and the skin crisps up beautifully. Bone-in thighs work too but need a bit more time. While breast meat can be used, it may dry out unless marinated longer and cooked with extra care.
2. Can I make this into a Moroccan chicken and rice dish?
Yes! Instead of couscous, serve the chicken over fragrant rice cooked with cinnamon sticks, cloves, and a splash of orange blossom water for a dish that leans more into classic chicken moroccan recipes.
3. What makes this Moroccan rather than just spicy chicken?
It’s all about the spice profile. Moroccan recipes are known for balancing warm spices like cinnamon, cumin, and turmeric with bright notes like lemon and fresh herbs. This spice paste reflects traditional moroccan tagine recipes and the depth found in many moroccan lamb recipes as well.
4. Is this dish related to Turkish chicken recipes?
There are similarities in the use of spices and cooking methods, especially in terms of grilling or pan-searing marinated chicken. However, Turkish dishes often use yogurt-based marinades and slightly different herbs. Still, fans of turkish chicken recipes will enjoy this deeply flavorful dish.
5. Can I cook this in a tagine?
Absolutely. If you have a tagine, this dish can be adapted into a slow-simmered version more in line with Moroccan chicken tagine or chicken tagine recipes. Simply cook the marinated chicken with sliced onions, preserved lemons, and olives for an hour or so until tender and spoon it over couscous or rice.
