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.

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Easy Flavourful Moroccan Chicken Recipe

Print Recipe

Servings	Prep Time	Cook Time
4	2 minutes	25 minutes

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