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Spiced Moroccan Chicken Thighs with couscous

Spiced Moroccan Chicken Thighs with Couscous

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Moroccan, North African
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Marinate the Chicken

  1. 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

  1. 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

  1. 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

  1. 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.