These Moroccan-spiced chicken thighs with yogurt, hummus and pickled red onions are a must-have for your dinner rotation. So yum!

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NOTE: prep and cook time does not include making the pickled red onions and roasted chick peas ahead.

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For Bobby Flay’s pickled red onions you can make these a few days ahead and the roasted chick peas you can make the day before.
Start by trimming the fat from the chicken thighs. Trim the obvious flaps of fat first, then trim the fat from the underside as well. It might be helpful to watch my how to trim the fat from chicken thighs video. It walks you through the best techniques.
Mix salt, ras el hanout and olive oil in a bowl.
Transfer trimmed chicken thighs to a large bowl and add the ras el hanout mixture. Toss chicken to coat and massage the rub into all the chicken. Place chicken in parchment paper-lined 9x13 baking dish and cook in pre-heated oven at 400 degrees for one hour. You could also add some sliced onions and smashed garlic to the bottom of the baking dish and put the chicken on top of the onions.
While the chicken is cooking, chop the parsley or cilantro for the garnish and prepare the ramekins with yogurt and hummus if you’re serving on a platter like in my video.
You can make whatever veggies or salad you want on the side. I did a simple steamed broccolini that worked great!

I wrote about three different brands of ras el hanout in the blog post. I purchased two on Amazon and one from whole foods. The one I purchased at Whole Foods is the one I used for this recipe. My favorite, with the best flavor in my opinion, was the Amazon brand "Cerez Pazari."