Moroccan Chicken Thighs Recipe

Prepare marinade

In a large bowl combine Greek yogurt, 2 tbs olive oil, lemon juice, minced garlic, cumin, coriander, paprika, smoked paprika (if using), cinnamon, turmeric, ground ginger, 2 tsp salt and 1 tsp black pepper. Whisk until smooth and evenly blended.

Marinate chicken

Pat the chicken thighs dry with paper towels. Add the chicken to the bowl, rubbing the marinade thoroughly under the skin and over each piece so they are well coated. Cover and refrigerate for at least 2 hours, ideally overnight for best flavor penetration.

About 30 minutes before cooking, remove chicken from fridge to come toward room temperature. Preheat oven to 400°F (200°C). Meanwhile toss sliced onion, carrot coins, red pepper strips and smashed garlic with the remaining 1 tbs olive oil and a pinch of salt and pepper in a roasting pan or large ovenproof skillet to form an even layer.

Scatter the halved dried apricots, pitted green olives and pieces of preserved lemon rind (or 1 tsp lemon zest) among the vegetables. These will soften and sweeten during roasting and complement the spices on the chicken.

Heat a large ovenproof skillet (or a sauté pan) over medium-high heat until hot. Remove excess marinade from the chicken (but keep a thin coating) and place thighs skin-side down in the dry hot pan. Sear without moving for 4–5 minutes until skin is deeply golden and crisp. Work in batches if needed to avoid crowding. Flip each thigh and sear the other side 2 minutes just to color.

Transfer seared chicken on top of the bed of prepared vegetables in the roasting pan/skillet, skin-side up. Pour the chicken stock and optional white wine around the vegetables (not over the chicken skin) so the pan has liquid to braise the vegetables and keep the chicken moist. Spoon any remaining marinade from the bowl over the chicken and vegetables.

Cover the pan loosely with foil (or a lid) and transfer to the preheated oven. Roast for 20 minutes covered. Remove foil and roast an additional 10–15 minutes, or until an instant-read thermometer inserted into the thickest part of a thigh reads 165°F (74°C) and skin is crisped to your liking. If the vegetables need more browning, finish under the broiler for 2–3 minutes watching closely.

Remove the pan from the oven and transfer chicken to a plate. Let rest 5 minutes to allow juices to redistribute. If you prefer a slightly thicker pan sauce, place the roasting pan over medium heat on the stove, skim any excess fat, and simmer the braising liquid for 3–4 minutes until slightly reduced.

Return the chicken to the pan just to warm and coat lightly with the sauce, or slice and serve the vegetables and sauce beside the thighs.

Sprinkle chopped cilantro or parsley and toasted slivered almonds or pine nuts over the chicken and vegetables. Add a small pinch of harissa or chili flakes if you want a spicy accent. Serve hot with couscous, rice or flatbread and lemon wedges on the side.