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Moroccan cuisine is renowned for its rich and diverse flavors, blending spices and ingredients from various cultures, creating an exquisite tapestry of taste. The vibrant dishes often reflect the country's history of trade and cultural exchange, where spices like cumin, coriander, and saffron play pivotal roles. One of the standout recipes in this culinary tradition is Moroccan Spiced Chicken, a dish that embodies a delightful fusion of spices, warmth, and comfort.

Moroccan Spiced Chicken

Discover the vibrant flavors of Moroccan Spiced Chicken! This mouthwatering dish features juicy chicken thighs marinated in a blend of aromatic spices like cumin, coriander, and cinnamon. Paired with sweet apricots and hearty chickpeas, this recipe is perfect for a cozy dinner or impressing guests. Easy to make and bursting with flavor, it’s sure to become a favorite in your household. Serve with fresh lemon wedges for an extra zing! Enjoy this culinary adventure today.

Ingredients
  

4 chicken thighs, bone-in and skin-on

2 tablespoons olive oil

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon ground cinnamon

1 teaspoon ground turmeric

1 teaspoon smoked paprika

1 teaspoon cayenne pepper (adjust to taste)

Salt and freshly ground black pepper to taste

4 garlic cloves, minced

Zest and juice of 1 lemon

1 tablespoon honey

1 cup chicken broth

1 small onion, finely chopped

1 cup dried apricots, chopped

1 cup chickpeas, drained and rinsed

Fresh cilantro or parsley, for garnish

Lemon wedges, for serving

Instructions
 

In a bowl, combine cumin, coriander, cinnamon, turmeric, smoked paprika, cayenne, salt, and pepper.

    Rub the spice mixture all over the chicken thighs, ensuring they are well-coated. Marinate for at least 30 minutes, or preferably overnight in the refrigerator.

      Preheat your oven to 400°F (200°C).

        In a large oven-safe skillet, heat olive oil over medium-high heat. Add the marinated chicken thighs, skin-side down, and sear until golden brown (about 5 minutes per side). Remove the chicken and set aside.

          In the same skillet, add onions and garlic, sautéing until onions are translucent (about 3-4 minutes).

            Stir in the dried apricots, honey, and chicken broth, bringing it to a simmer.

              Return the chicken thighs to the skillet, skin-side up, and add chickpeas. Spoon some sauce over the chicken pieces.

                Transfer the skillet to the preheated oven. Roast for 25-30 minutes, or until the chicken is cooked through and has reached an internal temperature of 165°F (75°C).

                  Remove the chicken from the oven and let it rest for a few minutes. Garnish with lemon zest, fresh cilantro or parsley, and serve with lemon wedges on the side.

                    Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4