Easy Flavourful Moroccan Chicken

Moroccan chicken is one of my all time favourite recipes. It is incredibly easy to make and has wonderful crispy skin without the need to deep fry. This recipe will show you how to do it step by step.

The trick to this chicken, and its crispy skin, is to start with a cold pan.

Yup, I said “cold”.

You will notice that the recipe does not call for additional oil to grease the pan before placing the chicken. That is because we are going to cook down the fat in the skin and this will keep it from sticking to the pan. This technique only works with skin-on chicken.

Word of Caution: If you do not start with a cold pan, or you try to turn the chicken pieces too early – they will stick to the pan. Be patient. When you think it is time to flip the chicken, use your tongs to reach under and gently pull up. If you feel resistance – stop. Let it cook some more.

When you look at the recipe images you will see a lot of fat in the pan – that is just from the chicken skin!

Having Trouble with the Cold Pan Method?

If you have a pan that will not cooperate, or are just not quite patient enough for the skin to leave that pan, here is an even easier way.

Place thighs, skin side up, on a pan. Season each thigh with Moroccan spice. Do not cover the pan. Cook in a pre-heated (375 F) oven for about 30 minutes. The skin will render out the fat and become crispy.

You can also use a frying pan with some oil added to prevent sticking.

Moroccan spice can be found at most spice shops, but not usually in grocery stores. Not to worry, we have a recipe for it and it is the one I use in this recipe. I usually just make up a batch and fill a jar so it is in my pantry whenever I want to make Moroccan Chicken.

GET MORE INFORMATION

Easy Flavourful Moroccan Chicken Recipe

Print Recipe

Servings Prep Time Cook Time
4 2 minutes 25 minutes

Recipe Notes

  • If you want to use skinless chicken for this recipe, you will need to add oil to the pan and heat the pan before placing the chicken so that it does not stick to the pan.
  • If you have trouble using a cold pan, just heat oil in the pan before adding the chicken.
  • Skin-on chicken breasts or legs will also work with this recipe.

INGREDIENTS


DIRECTIONS

Remove chicken from packaging and place skin side down in a cold frying pan.
Remove chicken from packaging and place skin side down in a cold frying pan.

 

Do not worry too much about over crowding the chicken. The important thing is to make sure that the skins are flat on the pan. Once the chicken is in the pan, turn the heat to Medium.
Do not worry too much about over crowding the chicken. The important thing is to make sure that the skins are flat on the pan. Once the chicken is in the pan, turn the heat to Medium.

 

Sprinkle 1/2 of the Moroccan spice onto the chicken. If your stove does not run too hot, you should be able to leave the heat on Medium. The chicken needs to be sizzling, but not spitting. Now wait. You may need to wait 10-12 minutes.
Sprinkle 1/2 of the Moroccan spice onto the chicken. If your stove does not run too hot, you should be able to leave the heat on Medium. The chicken needs to be sizzling, but not spitting. Now wait. You may need to wait 10-12 minutes.

 

Using tongs, push them under the chicken to see it the skin comes off the pan with little resistance. If it doesn't, wait a couple more minutes. Once the skin releases from the pan easily, flip the thighs over.
Using tongs, push them under the chicken to see it the skin comes off the pan with little resistance. If it doesn’t, wait a couple more minutes. Once the skin releases from the pan easily, flip the thighs over.

 

Sprinkle the remaining Moroccan spice over the chicken. Allow it to cook for another 5-8 minutes.
Sprinkle the remaining Moroccan spice over the chicken. Allow it to cook for another 5-8 minutes.

 

Make sure that you now have a clean set of tongs for handling the cooked chicken.
Make sure that you now have a clean set of tongs for handling the cooked chicken.

 

Flip the chicken again and check the temperature. It should be between 165 ºF and 170 ºF.
Flip the chicken again and check the temperature. It should be between 165 ºF and 170 ºF.

 

Moroccan Chicken
Once cooked through, remove the chicken from the pan and place on paper towel to absorb the extra fat.

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