Moroccan Baked Chicken Thighs With Broccoli

Moroccan cuisine is known for its vibrant flavors and this Moroccan chicken is a perfect example.

Moroccan cuisine is a mild version of Indian cuisine. Both types of ethnic cuisines are known for aromatic plates.

This Moroccan Baked Chicken Thighs with Broccoli is a flavorful dish that is easy to prepare.

The skinless chicken thighs are baked in a Moroccan spice blend known as Ras El Hanout. The blend of spices are fragrant when heated giving the thighs a delicious and fragrant taste.

The addition of lemon juice adds a zesty tang to the dish. The broccoli is added the last 10 minutes of baking, so they do not become soft but are still crunchy.

While the dish is baking, the Moroccan flavors the flavors fully develop and the chicken is tender and juicy.

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Moroccan Baked Chicken Thighs with Broccoli

6 skinless, bone-in chicken thighs

salt and ground black pepper to taste

1 1/2 cups broccoli florets, without stem

1 1/2 cups chicken broth

1 1/2 tablespoons Ras El Hanout

1 1/2 teaspoons ground cinnamon

1 teaspoon sweet paprika

1 teaspoon ground ginger

1 teaspoon black pepper

3 teaspoons ground turmeric

1 lemon, zested and juiced

1/2 white onion, chopped

2 tablespoons neutral oil, such as avocado oil

Preheat the oven to 375 degrees

Season chicken thighs with salt and pepper. Let come to room temperature, about 30 minutes.

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Mix together Ras El Hanout, cinnamon, ginger, black pepper, turmeric and 2 teaspoons lemon zest in a medium bowl. Next add chicken broth.

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Heat oil in a cast iron skillet (or oven proof skillet) until the oil begins to shimmer.

Add chicken thighs, top-side down, and cook for 4 minutes each side or until meat is just oblique in color.

Remove from heat and transfer thighs to a plate. Set aside.

Sauté onions in the skillet until softened, 3 to 5 minutes. Pour chicken broth mixture carefully over onions and scrape up any browned bits off the bottom of the skillet.

Return chicken thighs to the skillet. Spoon some of the liquid over the thighs.

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Put skillet in preheated oven. Bake until chicken thighs are no longer pink in the center, 25 to 30 minutes.

Add broccoli to the skillet last 10 minutes of baking time (do not over cook broccoli, cook just until a bright green, still crunchy).

Remove skillet from oven and drizzle lemon juice over thighs and broccoli.

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Garnish the dish with lemon slices and cilantro. Plate and serve.

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Try These Chicken Dish Favorites

• Parmesan Crusted Chicken Thighs
• Garlic Parmesan Chicken
• Sticky Honey Garlic Chicken

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