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Moroccan cuisine is a vibrant tapestry of flavors, aromas, and colors, celebrated for its unique blend of spices and cooking techniques. This North African culinary tradition is deeply rooted in its history, influenced by a variety of cultures including Berber, Arab, and Mediterranean. One dish that perfectly encapsulates the essence of Moroccan cooking is Moroccan Spiced Chicken. This recipe not only highlights the importance of spices but also showcases the use of complementary ingredients like chickpeas and dried apricots, elevating the dish to new heights of flavor and texture.

Moroccan Spiced Chicken

Discover the vibrant flavors of Moroccan Spiced Chicken that will transport your taste buds straight to North Africa! This easy recipe features succulent chicken thighs marinated in aromatic spices like cumin and paprika, then braised to perfection with chickpeas and sweet dried apricots. Topped with crunchy slivered almonds and fresh cilantro, it's a delightful dish to serve with couscous or warm pita. Perfect for a cozy dinner or a special occasion!
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Ingredients
  

4 chicken thighs, skin-on and bone-in

2 tablespoons olive oil

1 large onion, finely chopped

3 garlic cloves, minced

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon smoked paprika

1 teaspoon ground cinnamon

1 teaspoon turmeric

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

Salt and pepper to taste

1 cup chicken broth

1 can (14 oz) chickpeas, rinsed and drained

1 cup dried apricots, chopped

1/4 cup almonds, slivered

Fresh cilantro, for garnish

Lemon wedges, for serving

Instructions
 

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

    Sear the Chicken: Heat a large skillet over medium-high heat. Remove the chicken from the marinade and shake off excess. Add the chicken thighs, skin side down, and sear for 5-6 minutes until the skin is crispy and golden. Flip and sear for another 3 minutes. Remove the chicken and set aside.

      Sauté the Onions: In the same skillet, add the chopped onion. Cook until translucent, about 5 minutes, scraping up any browned bits from the bottom of the pan.

        Add Liquid and Additional Ingredients: Pour in the chicken broth, and add the chickpeas and dried apricots. Stir well to combine. Bring to a simmer.

          Braise the Chicken: Return the seared chicken to the skillet, skin side up. Reduce the heat to low, cover, and let simmer for 30-35 minutes until the chicken is cooked through and tender.

            Finishing Touches: In the last 5 minutes of cooking, sprinkle the slivered almonds over the top. Allow to toast lightly in the sauce.

              Serve: Once done, remove from heat. Garnish with fresh cilantro and serve with lemon wedges on the side. This dish goes well with couscous or warm pita bread.

                Prep Time: 15 minutes | Total Time: 1 hour 10 minutes | Servings: 4