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Moroccan cuisine is a vibrant tapestry of flavors and aromas, drawing from a rich cultural heritage that blends the influences of Berber, Arab, and Mediterranean culinary traditions. This North African culinary style is renowned for its use of aromatic spices, fresh ingredients, and the harmonious balance of sweet and savory elements. Among the standout dishes that exemplify this unique flavor profile is Moroccan Spiced Chicken. This dish features succulent chicken pieces marinated in a symphony of spices, creating a culinary experience that is both exotic and comforting.

Moroccan Spiced Chicken

Elevate your dinner with this flavorful Moroccan Spiced Chicken recipe! Tender chicken thighs marinated in a blend of aromatic spices like cumin, coriander, and cinnamon are seared to perfection and cooked with sweet apricots. Baked to juicy goodness and garnished with crunchy almonds and fresh cilantro, this dish is perfect served alongside couscous or bread. Ideal for a cozy family dinner or an impressive meal for guests!
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Ingredients
  

4 chicken thighs, bone-in and skin-on

2 tablespoons olive oil

1 onion, finely chopped

4 garlic cloves, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1 teaspoon paprika

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and black pepper to taste

Zest and juice of 1 lemon

1/2 cup chicken broth

1 cup dried apricots, chopped

1/4 cup almonds, slivered (for garnish)

Fresh cilantro, chopped (for garnish)

Instructions
 

Marinate the Chicken: In a large bowl, mix together olive oil, minced garlic, cumin, coriander, cinnamon, ginger, paprika, cayenne, salt, black pepper, lemon zest, and lemon juice. Add the chicken thighs, ensuring they are well coated. Cover and let marinate in the refrigerator for at least 30 minutes (or up to 2 hours for enhanced flavor).

    Sear the Chicken: Heat a large, heavy-bottomed skillet over medium-high heat. Remove the chicken from the marinade, letting the excess drip off. Sear the chicken thighs skin-side down for about 5-7 minutes until crispy and golden brown. Flip and sear the other side for another 5 minutes. Remove the chicken from the skillet and set aside.

      Sauté Onions: In the same skillet, add the chopped onion and sauté for about 3-4 minutes until softened. Stir in any leftover marinade and cook for another minute to release the flavors.

        Add Remaining Ingredients: Pour in the chicken broth and bring to a simmer. Add the chopped dried apricots to the skillet, stirring well. Return the seared chicken to the skillet, skin-side up, nestling it into the sauce.

          Bake: Cover the skillet with a lid or transfer everything to a preheated oven at 375°F (190°C). Bake for about 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

            Garnish and Serve: Once done, sprinkle slivered almonds and chopped cilantro over the top. Serve hot with couscous, steamed rice, or crusty bread to soak up the delicious sauce.

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