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Moroccan cuisine is a culinary treasure trove, celebrated for its rich tapestry of flavors, colors, and aromas. Drawing on a variety of cultural influences, Moroccan dishes often showcase the unique interplay between spices, herbs, and fresh ingredients. One standout among these delightful offerings is Moroccan Spiced Chicken, a dish that embodies the heart of Moroccan cooking.

Moroccan Spiced Chicken

Discover the vibrant flavors of Moroccan cuisine with this Moroccan Spiced Chicken recipe! Juicy chicken thighs marinated in a fragrant blend of spices are browned to perfection, then braised with chickpeas and sweet dried apricots. Topped with crunchy almonds and fresh cilantro, this dish is truly a feast for the senses. Perfect for a cozy dinner or impressing guests, serve it with couscous or crusty bread. Enjoy this culinary adventure today!
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Ingredients
  

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

2 tablespoons olive oil

1 medium onion, finely chopped

4 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground paprika

1 teaspoon ground cinnamon

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

1 teaspoon salt

1/2 teaspoon black pepper

1 cup chicken broth

1 can (15 oz) chickpeas, drained and rinsed

1 cup dried apricots, chopped

1/2 cup almonds, toasted and roughly chopped

Fresh cilantro, for garnish

Lemon wedges, for serving

Instructions
 

Marinate the Chicken: In a large bowl, combine the olive oil, cumin, coriander, paprika, cinnamon, cayenne pepper, salt, and black pepper. Add the chicken thighs and coat well with the spice mixture. Cover and let marinate in the refrigerator for at least 1 hour, preferably overnight.

    Sauté the Onions: In a large skillet or tagine, heat a little more olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute, stirring frequently.

      Brown the Chicken: Remove the chicken thighs from the marinade and add them to the skillet, skin-side down. Cook for about 5-7 minutes until the skin is crisp and golden. Flip the chicken and cook for an additional 3 minutes.

        Add Broth and Simmer: Pour in the chicken broth and bring the mixture to a gentle simmer. Stir in the chickpeas and chopped apricots. Cover and let it cook on low heat for about 30-35 minutes, or until the chicken is cooked through and tender.

          Finish with Almonds: In the last 5 minutes of cooking, sprinkle the toasted almonds over the dish. This will give a wonderful crunch and nutty flavor to the chicken.

            Garnish and Serve: Remove from heat and let it rest for a few minutes. Garnish with fresh cilantro and serve with lemon wedges on the side. Pair with couscous or crusty bread to soak up the flavorful sauce.

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