Moroccan Chicken Thighs Recipe

Really enjoyed the complex flavors. A fun dish to make. We added a little garlic with the onions.

I really wondered about the combination of so many spices, but was ready for something different. I also had chicken thighs in the freezer, though I had deboned them since hubs dislikes eating off the bone. My rock pot is a Cuisenart that sautees as well as slow cooks. I used it to brown the thighs, then let it cook on low for a few hours. Before serving I turned back to sauté & removed the lid to thicken the sauce. I served over rice and with a large salad. I did not use the juice of a whole lemon, as that seems way to much. I drizzled about 1 1/2 T and it was just right for us. Wonderful recipe. Very tender. Will make again. Hubs doesn’t like dark meat & Im not sure he realized this was not a chicken breast.

I live in Japan and since most homes have tiny fish ovens, I made this dish in a pot on the stove top. I mixed the seasonings and chicken stalk for 6 servings for 4 servings of chicken to allow for evaporation. I also added 5 or so minutes more to the overall cooking time. After adding chicken to sautéed onion (I also use about two cloves crushed garlic) and seasoned chicken stock I brought the pot to a low boil and then reduced heat to medium-low and allowed to simmer 35 minutes, adding olives in the last 10 minutes. The results were outstanding! Dare I say better than oven made

I have made this twice. The first time as a stand-alone dish. It was great. Tonight I decided to put a phyllo dough in a baking dish, filled it with the chicken recipe after it was prepared and put more phyllo over the top. I baked it until the top was golden brown. It was fantastic.

Very tasty alternative to mainstream chicken. We made rice to pour the sauce over... yum! I added more cumin and ginger, as we love that flavor profile. I might add garlic next time, even if its not Moroccan. My family loved this!

Made this for my family. Instead of using the oven I cooked it on the stovetop. I cooked the chicken in one pan and the other ingredients in another. Then put them together. Also made couscous with it. This was a hit!

I cooked it 8 min in the instant pot instead of oven. There was alot of spices that didn't seem balanced. I added some mango and a few raisins and it was great. The olives added a nice contrasting taste as well.

Everyone loved this. I made it with skinless boneless thighs and added the garlic with the onions. Great recipe!

I found the dish gritty. Perhaps if all the spices had been applied directly to chicken before frying it would have been better.

Added allspice, zucchini and rice. We didn't have olives on hand, so those we left out. Cooked in a large cast iron on the stovetop then transferred to the oven. Family loved it!

A great combination of flavors

Could be a little more spicy. But that is a personal preference. The basic recipe is very good and easy to follow.

Horribly bland and hugely disappointing. I'm sorry, but followed as is, there was almost no flavor despite using fresh spices and ingredients. I wish I was exaggerating. Either the ingredient proportions are way off, or there needs to be something else to give it zing. I would have been better off cooking plain chicken rather than wasting it with this bland concoction. Good Morrocan chicken recipes have similar ingredients; this one is "close but no cigar."

Such a satisfying recipe.

Tasted so fresh and homemade.

The chicken turned out juicy and delicious, but the sauce didn't win me over. I thought the recipe was good but not amazing. Would I make this specific recipe again? Probably not.

Tasted better than expected. Even my family members who don't like olives thought this was delicious.

Lots of steps but so worth it. Forgot to add the garlic as was suggested by others. Will next time! Delicious!!

Very good, nice flavor profile. We used skinless because it’s what we had, will use with skin next time. Used cilantro in place of parsley, loved it! Served over rice.