North African Spiced Chicken
Experience the bold, aromatic flavors of North African cuisine with this irresistible North African Spiced Chicken recipe. Succulent bone-in, skin-on chicken thighs are infused with a vibrant blend of ground cumin, coriander, paprika, cinnamon, turmeric, and a touch of cayenne for just the right amount of heat. Seared to golden perfection and finished in the oven, the chicken is bathed in a zesty garlic-lemon stock that keeps it tender and flavorful. Garnished with fresh cilantro and served alongside fluffy couscous or rice, this one-skillet dish is as visually stunning as it is delicious. Want a creamy, cooling contrast? Add a dollop of Greek yogurt for the perfect finishing touch. Quick to prepare and packed with exotic spices, this easy recipe transforms your dinner table into a culinary adventure. Perfect for weeknights or special occasions!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 tablespoon paprika
- 0.5 teaspoons ground cinnamon
- 1 teaspoons ground turmeric
- 0.5 teaspoons cayenne pepper
- 4 cloves garlic cloves (minced)
- 1 whole lemon (zested and juiced)
- 1 teaspoon salt
- 0.5 teaspoons freshly ground black pepper
- 1 cup chicken stock
- 2 tablespoons fresh cilantro (chopped)
- 0.5 cup Greek yogurt (optional, for serving)
- 2 cups cooked couscous or rice (for serving)
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, combine the ground cumin, ground coriander, paprika, ground cinnamon, ground turmeric, cayenne pepper, salt, and freshly ground black pepper. Mix well.
Pat the chicken thighs dry with paper towels and rub the spice mixture generously over each piece, making sure to coat both sides evenly.
Heat the olive oil in a large, oven-safe skillet over medium-high heat. Once the oil is hot, add the chicken thighs, skin-side down, and sear for 4-5 minutes until the skin is golden and crispy. Flip the chicken and sear the other side for 2-3 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, lower the heat to medium and add the minced garlic. Sauté for 1 minute until fragrant, being careful not to burn it.
Add the lemon zest, lemon juice, and chicken stock to the skillet. Stir well to deglaze the pan, scraping up any browned bits from the bottom.
Return the chicken thighs to the skillet, skin-side up, and spoon some of the liquid over the top.
Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes.
Garnish with freshly chopped cilantro and serve with a side of cooked couscous or rice. Optionally, serve with Greek yogurt on the side for a cooling contrast to the spices.
Nutrition Facts
Calories |
2834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.6 g | 225% | |
| Saturated Fat | 44.7 g | 224% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 754 mg | 251% | |
| Sodium | 3300 mg | 143% | |
| Total Carbohydrate | 116.4 g | 42% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 7.2 g | ||
| Protein | 201.7 g | 403% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 368 mg | 28% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 2480 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
