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Baked Moroccan Chicken Thighs

Baked Moroccan Chicken Thighs

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method Notes

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
  • 3/4 teaspoon hot smoked paprika*
  • 3/4 teaspoon ground black pepper
  • 1/2 teaspoon cardamom powder
  • 1/2 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
  • 1 1/2 teaspoons garlic salt
  • 4 chicken thighs bone and skin included
  • 1 lime cut into quarters optional as garnish

Method
 

  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 1/2 teaspoon ground cayenne pepper