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!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

Pat the chicken thighs dry with paper towels and rub the spice mixture generously over each piece, making sure to coat both sides evenly.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Return the chicken thighs to the skillet, skin-side up, and spoon some of the liquid over the top.

Step 8

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).

Step 9

Remove the skillet from the oven and let the chicken rest for 5 minutes.

Step 10

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

Serving size	1890 grams (1890.0g)

Amount per serving	% Daily Value*
Calories	2834

Total Fat 175.60g	225%
Saturated Fat 44.70g	224%
Polyunsaturated Fat 2.70g
Cholesterol 754mg	251%
Sodium 3300mg	143%
Total Carbohydrate 116.40g	42%
Dietary Fiber 13.70g	49%
Total Sugars 7.20g
Protein 201.70g	403%

Vitamin D 0IU	0%
Calcium 368mg	28%
Iron 19mg	107%
Potassium 2480mg	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.

Source of Calories

Fat: 55.4%

Protein: 28.3%

Carbs: 16.3%