![['Close-up side view of crispy, juicy Oven Baked Moroccan Chicken garnished with olives and prunes.', 'Appetizing photo of baked chicken thighs with a Moroccan spice blend, featuring preserved lemons.', 'Juicy chicken dish with a golden-brown exterior, showcasing rich spices and colorful ingredients.', 'Detail shot of Oven Baked Moroccan Chicken, highlighting crispy skin and vibrant garnishes.']](https://chickenrecipeworld.com/wp-content/uploads/2026/07/oven-baked-moroccan-chicken_1_U1.webp)
Oven Baked Moroccan Chicken (Crispy & Juicy!)
Enjoy tender, flavorful Moroccan-style chicken baked to perfection with preserved lemons, spices, and olives.
Ingredients
Spice Mix
- 1 teaspoon paprika
- 1 teaspoon cumin
- 0.5 teaspoon cinnamon
- 0.5 teaspoon ginger (ground)
- 0.5 teaspoon cloves (ground)
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 0.25 teaspoon cayenne
- 3 preserved lemons preserved lemons (or substitute juice and zest of 1 lemon)
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 onion onion (finely chopped)
- 4 cloves garlic (finely chopped)
- 0.5 teaspoon paprika
- 0.5 teaspoon cumin
- 0.5 teaspoon cinnamon
- 0.5 teaspoon salt
- 0.5 cup dried prunes (or substitute dried apricots, dates, or raisins)
- 2 cups chicken broth
- 0.25 cup green olives (pitted)
Instructions
- Drain and chop preserved lemon; mix chicken with lemon, spices, and marinate overnight or at least 30 minutes.
- Preheat oven to 400°F (200°C). Sear chicken in a hot skillet with olive oil until golden, then set aside.
- Sauté onions and garlic, add spices and prunes, cook 1-2 minutes. Pour in broth, add olives, and nestle chicken back in.
- Bake in oven for 35-40 minutes until cooked and golden. Broil briefly if more color is desired.
Notes
Serve with rice or couscous for a complete meal.