Baked Moroccan Chicken Thighs
- For the ras el hanout:
- 1 teaspoon ground nutmeg
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ¾ teaspoon hot smoked paprika*
- ¾ teaspoon ground black pepper
- ½ teaspoon cardamom powder
- ½ teaspoon ground allspice
- 1 pinch ground cloves
- For the Moroccan Baked Chicken Thighs:
- 1 tablespoon ras el hanout spice mix (from the mix you made above)
- 2 teaspoons ground sumac
- 1½ teaspoons garlic salt
- 4 chicken thighs (bone and skin included)
- 1 lime cut into quarters, optional as garnish
- Preheat oven to 425*F
- Line a large baking sheet with foil and lightly spray it with olive oil
- In a small bowl, mix together 1 tablespoon of the ras el hanout spice mix, sumac, and garlic salt
- Generously rub each chicken thigh with the spice mix - top, bottom, and under the skin.
- Place each chicken thigh on the prepared baking sheet with ample space between each thigh
- Bake the chicken thighs for 25-30 minutes or until the internal temperature reads 165*F
- Remove from oven and let rest 5 minutes before serving with a slice of fresh lime
*If using sweet smoked paprika, add a ½ teaspoon ground cayenne pepper
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/baked-moroccan-chicken-thighs/
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