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Moroccan style ramen in a white bowl topped with Moroccan chicken thighs and hard-boiled eggs.

I’ve been working on some recipes using ramen noodles lately. My youngest brother is heading off to college soon and has requested some delicious, cheap, and easy recipes and the man loves ramen. This is a more involved ramen recipe using a cheap, yet completely delicious cut of chicken: the thigh. Now, you could totally make this recipe without the chicken if you are in a bind (aka empty wallet syndrome). The ramen stands on it own without the chicken, but hey, if you want some meat, you’ve got it.

Pro tip for keeping it cheap: buy your spices from bulk bins. Bulk bins are pretty popular in grocery stores these days. Bulk spices are a killer deal! You can refill your spice jars for under a dollar, sometimes for pennies.

Flavorful ramen topped with a Moroccan chicken thigh, roasted lemon slices, a sliced boiled egg and garnished with fresh cilantro

Prep Time: 5 minutes
Ready In: 50 minutes
Yield: 4 servings


4 large chicken thighs
1 lemon
2 tsp paprika
1 tsp cumin
1/2 tsp turmeric
1/2 tsp cayenne pepper
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp ginger
4 tablespoons butter, divided
6 cups chicken broth
3 packages ramen noodles, spice pack discarded
4 boiled eggs
fresh cilantro


1. Preheat your oven to 400 degrees. Lightly grease a glass pan or baking sheet. Cut the lemon in half. Slice one of the halves thinly and reserve the remaining half for later. Places the slices on the bottom of of the glass pan.

2. Mix the spices together in a small bowl. Rub down each of the chicken thighs 1 teaspoon of the spice mixture getting both beneath the skin and on top of the skin. There will be spice mixture leftover for use later. Place the chicken thighs in the glass pan on top of the lemon slices. Squeeze the remaining lemon half over the the chicken, reserving the peel for later. Place a half teaspoon of butter on top of each chicken thigh. Bake in the preheated oven for 45 minutes, until chicken reaches the safe temperature of 165 degrees.

3. Melt remaining 2 tablespoons of butter in a large saucepan. Stir in remaining spice mixture and let toast for 30 to 60 seconds. Pour in chicken broth, add in used lemon half, and bring to a boil. Cook ramen noodles until soft, about 2 to 3 minutes.

4. Serve ramen topped with 1 chicken thigh, fresh cilantro leaves, roasted lemon slices, and boiled eggs as desired.

Close up of Flavorful ramen topped with a Moroccan chicken thigh, roasted lemon slices, a sliced boiled egg and garnished with fresh cilantro
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I noticed you like to put the boiled egg with your Ramen recipes and I was just wondering why- is it just for presentation or like a side item or is it to mix the egg in with the noodles? Thank you for the info I appreciate you trying find different ways to make Ramen- a family member gave us a bunch of those Ramen noodle packages and we’re not a big fan of them but hate for them to go to waste. I looked for recipes to utilize them but there wasn’t much out there that I seen except… Read more »

There is so much flavor in this dish! Way to bring cultures together in one little bowl of goodness!

I love buying spices from the bulk bins, they're so cheap! This is a great recipe and I'll be sharing it with my college meal readers.

Oh yeah, I love using Ramen noodles to make a delicious, easy dinner. Love your twist on this! I had a travel writing assignment in Marrakech last year and I'm certain they'd approve!

Yum! This sounds like a great way to liven up ramen noodles. Going to have to pass it on to my son who loves ramen and loves to cook on a budget! In fact, I have a couple packets of ramen in the pantry and might just have to make it myself!

My baby brother just graduated college and he lives on ramen!! I am sending him this recipe to make!

Fantastic recipe. I love the flavors.

Chicken thighs are comfort food in our house and I've been looking for a new flavorful way to cook them that doesn't require garlic – this recipe is perfect!

This looks fantastic, Rachel!

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