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Moroccan cuisine is renowned for its vibrant flavors, aromatic spices, and rich history that reflects the cultural melting pot of North Africa. A delightful fusion of Berber, Arab, and Mediterranean influences, Moroccan food is celebrated for its ability to harmonize sweet and savory elements, creating a unique dining experience that tantalizes the taste buds. One dish that embodies these characteristics is Moroccan Spiced Chicken, a staple in Moroccan households and a crowd-pleaser at gatherings.

Moroccan Spiced Chicken

Delight your taste buds with this Moroccan Spiced Chicken recipe! Featuring tender chicken thighs marinated in a blend of aromatic spices like cumin, coriander, and cinnamon, this dish is packed with flavor. Cooked with chickpeas, diced tomatoes, and sweet dried apricots, it's a perfect one-pot meal. Serve it with warm bread or couscous to soak up the delicious sauce. Garnish with slivered almonds and fresh herbs for a truly vibrant meal!
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Ingredients
  

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

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon paprika

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon turmeric

1/2 teaspoon cayenne pepper (optional, for heat)

Salt and black pepper to taste

4 cloves garlic, minced

1 onion, finely chopped

1 can (14 oz) chickpeas, drained and rinsed

1 can (14 oz) diced tomatoes, undrained

1 cup chicken broth

1/2 cup dried apricots, chopped

1/4 cup almonds, slivered (for garnish)

Fresh cilantro or parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Marinate the Chicken: In a small bowl, mix olive oil, cumin, coriander, paprika, cinnamon, ginger, turmeric, cayenne pepper, salt, and black pepper. Rub this spice mixture all over the chicken thighs, ensuring they are well coated. Let them marinate for at least 30 minutes (or overnight in the fridge for deeper flavor).

    Brown the Chicken: In a large skillet or Dutch oven, heat a little more olive oil over medium-high heat. Add the marinated chicken thighs, skin-side down, and brown them for about 5-7 minutes on each side until they are golden and crispy. Remove the chicken from the pan and set aside.

      Cook the Aromatics: In the same pan, add the chopped onion and sauté for about 3-4 minutes until translucent. Then add the minced garlic and cook for an additional minute until fragrant.

        Combine Ingredients: Return the browned chicken to the skillet. Add the chickpeas, diced tomatoes (with their juice), chicken broth, and chopped dried apricots. Stir everything together gently.

          Simmer: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pan and let it simmer for about 30-35 minutes or until the chicken is cooked through and tender.

            Garnish and Serve: Once cooked, sprinkle the dish with slivered almonds and chopped cilantro or parsley. Serve with lemon wedges on the side. Enjoy with couscous or warm bread to soak up the flavorful sauce.

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