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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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