Imagine a dish that combines the sultry warmth of Moroccan spices with perfectly crispy chicken skin that crackles with every bite. Our Ras El Hanout Chicken Thighs are not just a meal, but a culinary journey that transforms your kitchen into a vibrant Marrakech marketplace. This recipe promises to deliver an explosion of flavors that will make your dinner guests wonder if you've secretly trained with a Moroccan chef!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Moroccan
Serves: 4 servings
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 2 tablespoons Ras el Hanout spice blend
- 2 tablespoons olive oil
- Salt to taste
- 1 lemon, sliced
- Fresh cilantro for garnish
Instructions
- Remove chicken thighs from refrigerator 30 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Preheat the oven to 425°F (218°C). Pat chicken thighs completely dry using paper towels to ensure crispy skin.
- In a small bowl, mix Ras el Hanout spice blend with olive oil to create a smooth marinade paste.
- Generously season chicken thighs with salt, then thoroughly coat each thigh with the Ras el Hanout spice mixture, ensuring even coverage on both sides of the skin.
- Heat a large cast-iron skillet or oven-safe pan over medium-high heat. Place chicken thighs skin-side down and sear for 5-6 minutes until skin becomes golden and crispy.
- Flip chicken thighs and arrange lemon slices around the meat in the pan. Transfer skillet directly into preheated oven.
- Roast chicken for 20-25 minutes, or until internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
- Remove from oven and let chicken rest for 5-7 minutes to allow juices to redistribute.
- Garnish with freshly chopped cilantro before serving. Serve hot with roasted lemon slices alongside.
Tips
- Temperature is Key: Always let your chicken come to room temperature before cooking to ensure even heat distribution.
- Moisture is the Enemy of Crispy Skin: Pat your chicken thighs completely dry with paper towels. The drier the skin, the crispier the result.
- Spice Coating Technique: Mix your Ras el Hanout with olive oil to create a paste-like marinade that adheres better to the chicken.
- Searing Magic: Start with skin-side down in a hot cast-iron skillet to achieve that golden, crispy exterior.
- Rest Your Meat: Allow the chicken to rest after cooking, which helps redistribute the juices and keeps the meat tender and succulent.
- Thermometer is Your Friend: Always use a meat thermometer to ensure your chicken reaches the safe internal temperature of 165°F (74°C).
Nutrition Facts
Calories: 535kcal
Carbohydrates: 10g
Protein: 24g
Fat: 46g
Saturated Fat: 9g
Cholesterol: 90mg
