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Ras El Hanout Chicken Thighs


A hearty protein-packed chicken dish from Andrea Francisco.

60 minute cook time + refrigeration | Serves 4 | Suitable for: Lunch, Dinner

Ingredients

  • 1 pound or 4 chicken thighs, skin-on
  • 1 tablespoon ras el hanout spice
  • 4 sprigs thyme + 1 sprig for garnish
  • 1 cup plain full fat greek yogurt
  • 1 tablespoon lemon juice 
  • ½ cup olive oil + 2 tablespoons for searing
  • 1 teaspoon salt + more to taste 
  • ground pepper to taste


Don't have Ras El Hanout? That's fine too! Combine these spices in a jar and make your own Ras El Hanout:

  • 1 and ½ teaspoons coriander
  • 1 and ½ teaspoons cumin
  • 1 teaspoon nutmeg
  • 1 teaspoon ground ginger
  • 1 teaspoon turmeric
  • 1 teaspoon cayenne
  • 1 teaspoon cinnamon
  • 1 teaspoon paprika 
  • 1 teaspoon ground black pepper
  • ½ teaspoon cardamom 
  • ½ teaspoon ground all-spice
  • 1 and ½ teaspoons ground cloves

Get your prep on! For quick and seamless cooking, always read through the recipe first and understand every step. Wash, cut, measure and weigh all your ingredients before you begin cooking. Then place all the ingredients on a single tray. Never measure as you go.

  1. Pat chicken thighs dry with a paper towel. Season with salt and pepper.

  2. In a medium sized mixing bowl, whisk yogurt, olive oil, lemon juice, ras el hanout spice mix, thyme and salt until well combined.

  3. Marinate chicken thighs in yogurt mixture for 1 hour and refrigerate.

  4. Heat cast iron or skillet over medium heat with 2 tablespoon olive oil or until the pan is fully coated.

  5. Preheat the oven to 375°.

  6. Once warm enough, sear the skin-on side for 8-10 minutes.

  7. Flip sides and sear for another 6-7 minutes.

  8. Finish in the over for 10 minutes.

  9. Garnish with thyme and enjoy.