Baked Moroccan Chicken Thighs
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 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
Instructions
  1. Preheat oven to 425*F
  2. Line a large baking sheet with foil and lightly spray it with olive oil
  3. In a small bowl, mix together 1 tablespoon of the ras el hanout spice mix, sumac, and garlic salt
  4. Generously rub each chicken thigh with the spice mix - top, bottom, and under the skin.
  5. Place each chicken thigh on the prepared baking sheet with ample space between each thigh
  6. Bake the chicken thighs for 25-30 minutes or until the internal temperature reads 165*F
  7. Remove from oven and let rest 5 minutes before serving with a slice of fresh lime
Notes
*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/