Moroccan Spiced Chicken

Moroccan cuisine is a vibrant tapestry woven from the rich cultural influences of Berber, Arab, Mediterranean, and African traditions. Known for its intricate spice blends and aromatic dishes, Moroccan food captivates the senses and transports diners to a world of exotic flavors and textures. Among the many culinary treasures that this North African country offers, Moroccan Spiced Chicken stands out as a hearty, aromatic dish that embodies the essence of this remarkable cuisine.

Moroccan Spiced Chicken

Discover the vibrant flavors of Moroccan cuisine with this spiced chicken recipe! Juicy bone-in chicken thighs are marinated in a fragrant blend of spices including cumin, coriander, and cinnamon, then simmered with chickpeas and sweet apricots for a delicious dish. Garnish with fresh herbs and serve it with couscous or flatbread for a hearty meal everyone will love. Perfect for family gatherings or a cozy dinner at home! Enjoy the taste of Morocco tonight!

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Ingredients

4 bone-in chicken thighs

2 tablespoons olive oil

1 onion, finely chopped

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika

1/2 teaspoon ground cinnamon

1/2 teaspoon turmeric

1/2 teaspoon cayenne pepper (adjust for heat preference)

Salt and pepper, to taste

1 lemon, juiced

1/2 cup chicken broth

1 can (15 oz) chickpeas, drained and rinsed

1/4 cup dried apricots, chopped

Fresh cilantro or parsley for garnish

Instructions

Marinate the Chicken: In a large bowl, mix together olive oil, garlic, cumin, coriander, paprika, cinnamon, turmeric, cayenne pepper, lemon juice, salt, and pepper. Add the chicken thighs and coat them well in the marinade. Cover and refrigerate for at least 1 hour (or overnight for best flavor).

Sauté Vegetables: In a large skillet or Dutch oven, heat a little olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Brown the Chicken: Remove the chicken from the marinade (reserve the marinade) and place the thighs skin-side down in the skillet. Brown for about 4-5 minutes per side until golden.

Add Remaining Ingredients: Pour the reserved marinade into the skillet, then add the chicken broth, chickpeas, and chopped apricots. Stir to combine.

Cook: Cover the skillet and let the chicken simmer on low heat for about 25-30 minutes, or until fully cooked and tender.

Serve: Remove from heat, garnish with fresh cilantro or parsley, and serve hot with couscous, rice, or flatbread.

Prep Time: 1 hour | Total Time: 1 hour 45 minutes | Servings: 4