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To truly appreciate Moroccan Spiced Chicken, it’s essential to understand the historical context of Moroccan cuisine. Nestled between Europe, the Middle East, and Africa, Morocco has been a crossroads for various cultures and civilizations, including the Berbers, Arabs, and French. Each of these influences has left its mark on Moroccan cooking, creating a distinctive culinary style that is both diverse and rich.

Moroccan Spiced Chicken

Discover the flavors of Morocco with this Moroccan Spiced Chicken recipe! Tender chicken thighs are marinated in a fragrant blend of spices, then cooked with chickpeas and sweet apricots for a delicious one-pan dish. Serve it over fluffy couscous or rice to soak up the rich sauce. Perfect for a cozy dinner, this dish is sure to impress! With a prep time of just 15 minutes, you'll enjoy a taste of North Africa in no time. Enjoy!
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Ingredients
  

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

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon ground cinnamon

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and black pepper to taste

1 cup chicken broth

1 can (14 ounces) chickpeas, drained and rinsed

1 cup dried apricots, chopped

Zest and juice of 1 lemon

Fresh cilantro or parsley for garnish

Cooked couscous or rice for serving

Instructions
 

Marinate the Chicken: In a large bowl, combine olive oil, garlic, ginger, cumin, coriander, cinnamon, smoked paprika, cayenne pepper, salt, and black pepper. Add the chicken thighs and coat them well with the marinade. Cover and refrigerate for at least 1 hour, preferably overnight.

    Sauté the Aromatics: In a large, heavy-bottomed skillet or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5-7 minutes, or until translucent.

      Brown the Chicken: Remove the chicken from the marinade, letting excess drip off. Increase the heat to medium-high and add the chicken thighs to the skillet, skin-side down. Brown them for about 5 minutes on each side. You may need to do this in batches to avoid overcrowding.

        Combine Ingredients: Once the chicken is browned, return all the chicken to the skillet. Add the chicken broth, chickpeas, chopped apricots, lemon zest, and lemon juice. Stir well to combine all ingredients.

          Simmer: Bring the mixture to a gentle simmer, then cover the skillet and reduce the heat to low. Cook for about 30-35 minutes, or until the chicken is cooked through and tender.

            Finishing Touches: Taste the sauce and adjust seasoning if necessary. If you want a thicker sauce, remove the lid and simmer for an additional 10 minutes.

              Serve: Garnish the dish with fresh cilantro or parsley. Serve hot over couscous or rice, allowing the sauce to soak into the grains for extra flavor.

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