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Moroccan cuisine is a vibrant tapestry of flavors, colors, and aromas that reflect the rich history and cultural influences of North Africa. It combines Berber, Arab, and Mediterranean elements, giving rise to a culinary tradition renowned for its use of fragrant spices and fresh ingredients. One dish that epitomizes this exquisite blend of flavors is Moroccan Spiced Chicken. This dish is not only a feast for the senses but also versatile enough to suit various occasions—whether it’s a cozy family dinner, a festive gathering, or an impressive dish to serve at a dinner party.

Moroccan Spiced Chicken

Discover the flavors of Morocco with this delicious Moroccan Spiced Chicken recipe! Tender chicken thighs are marinated in a warm blend of spices, seared to perfection, and simmered with chickpeas and sweet apricots. It’s a one-pan wonder that's easy to make and full of flavor. Serve it garnished with fresh herbs and lemon wedges alongside couscous or warm pita for a delightful meal. Perfect for dinner and sure to impress!
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Ingredients
  

4 chicken thighs (bone-in, skin-on)

2 tablespoons olive oil

1 large onion, finely chopped

4 garlic cloves, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon sweet paprika

1/2 teaspoon ground cinnamon

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and black pepper to taste

1 cup chicken broth

1 can (14 oz) chickpeas, drained and rinsed

1 cup dried apricots, chopped

1/2 cup almonds, toasted and roughly chopped (optional)

Fresh cilantro or parsley for garnish

Lemon wedges for serving

Instructions
 

Marinate the Chicken: In a large bowl, mix olive oil, cumin, coriander, paprika, cinnamon, cayenne, salt, and pepper. Add the chicken thighs, ensuring they are well coated with the spice mixture. Let them marinate for at least 30 minutes (or refrigerate overnight for deeper flavor).

    Sear the Chicken: In a large skillet or tagine, heat a drizzle of olive oil over medium heat. Add the marinated chicken, skin-side down, and sear for about 5-7 minutes until golden brown. Flip and sear the other side for an additional 5 minutes. Remove the chicken and set aside.

      Sauté Aromatics: In the same pan, add the chopped onions and cook until translucent (about 5 minutes). Stir in the minced garlic and cook for another minute until fragrant.

        Combine Ingredients: Pour in the chicken broth and bring it to a simmer. Stir in the chickpeas and chopped apricots, then return the seared chicken to the skillet, skin-side up.

          Slow Cook: Cover the pan and reduce the heat to low. Let it simmer for 25-30 minutes, or until the chicken is cooked through and tender. (Internal temperature should be 165°F).

            Finish the Dish: If desired, stir in the toasted almonds just before serving to add a nice crunch. Taste and adjust seasoning with salt and pepper if needed.

              Serve: Garnish the Moroccan Spiced Chicken with fresh cilantro or parsley. Serve with lemon wedges for an extra zesty kick. Pair with couscous or warm pita to soak up the delicious sauce.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4