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In the world of culinary adventures, few cuisines can rival the bold and intricate flavors of Moroccan cooking. From the bustling souks of Marrakech to the serene landscapes of the Atlas Mountains, Moroccan cuisine is a vibrant and aromatic celebration of culture, history, and tradition. This article will guide you through a delightful recipe for Moroccan Spiced Chicken, a dish that encapsulates the essence of North African spices and ingredients. With succulent chicken thighs marinated in a blend of aromatic spices, complemented by sweet apricots and hearty chickpeas, this meal is not only delicious but also a celebration of cultural heritage. Whether you are looking to impress guests or simply treat yourself to a flavorful dinner, this Moroccan Spiced Chicken recipe is sure to satisfy.

Moroccan Spiced Chicken

Experience the vibrant flavors of Morocco with this delicious spiced chicken recipe! Tender, marinated chicken thighs are seared and simmered with aromatic spices, sweet dried apricots, and protein-packed chickpeas, creating a dish that's both comforting and exotic. Perfect for serving over fluffy couscous or rice, this meal is a feast for the senses. Garnish with fresh herbs and toasted almonds for an extra touch. Easy to follow and full of flavor, it’s sure to impress!
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Ingredients
  

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

2 tablespoons olive oil

1 large onion, finely chopped

4 cloves garlic, minced

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon paprika

½ teaspoon cayenne pepper (adjust for spice level)

1 teaspoon salt

1 lemon (zested and juiced)

1 cup chicken broth

1 tablespoon honey

1 cup dried apricots, quartered

1 cup chickpeas, rinsed and drained

Fresh cilantro or parsley, for garnish

Optional: toasted almond slivers, for garnish

Instructions
 

Marinate the Chicken: In a large bowl, combine the olive oil, garlic, cumin, coriander, cinnamon, ginger, paprika, cayenne pepper, salt, lemon zest, and lemon juice. Add the chicken thighs, making sure they are well-coated with the marinade. Cover and refrigerate for at least 1 hour, preferably overnight.

    Cook the Aromatics: In a large skillet or Dutch oven, heat a little more olive oil over medium heat. Add the chopped onion and sauté until it's translucent, about 5-7 minutes.

      Brown the Chicken: Remove the chicken from the marinade and shake off excess. Increase the heat to medium-high and, in the same skillet, brown the chicken thighs on both sides, about 5 minutes per side.

        Add Ingredients: Once browned, add the chicken broth, honey, dried apricots, and chickpeas to the pan. Stir well to combine, making sure to scrape up any browned bits from the bottom of the pan.

          Simmer: Reduce the heat to low, cover, and let simmer for 30-35 minutes or until chicken is cooked through and tender, reaching an internal temperature of 165°F (75°C). If desired, uncover and simmer for an additional 5-10 minutes to thicken the sauce.

            Serve: Remove from heat, garnish with fresh cilantro or parsley, and toasted almonds if using. Serve hot over a bed of fluffy couscous, rice, or quinoa to soak up the flavorful sauce.

              Prep Time: 15 minutes | Total Time: 1 hour 45 minutes | Servings: 4