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Moroccan Spiced Chicken

Discover the flavors of Morocco with this delicious Moroccan Spiced Chicken recipe! Juicy chicken thighs marinated in a fragrant blend of spices like cumin, cinnamon, and smoked paprika are seared to golden perfection. Baked with onions, garlic, and sweet apricots in a savory broth, this dish is an explosion of flavor. Serve it with couscous or rice for a satisfying meal. Garnish with toasted almonds and fresh herbs for an extra crunch! A perfect weeknight dinner!
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Ingredients
  

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

2 tablespoons olive oil

1 onion, finely chopped

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground cinnamon

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust to taste)

1 teaspoon salt

½ teaspoon black pepper

1 lemon (zested and juiced)

1 cup chicken broth

1 cup dried apricots, chopped

½ cup almonds, toasted

Fresh cilantro or parsley for garnish

Instructions
 

Marinate the Chicken: In a large bowl, combine olive oil, cumin, coriander, cinnamon, smoked paprika, cayenne, salt, black pepper, lemon zest, and lemon juice. Add the chicken thighs and ensure they are well-coated with the marinade. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight for the best flavor.

    Sear the Chicken: Preheat your oven to 375°F (190°C). In a large oven-safe skillet, heat a bit of olive oil over medium-high heat. Remove the chicken from the marinade (reserving the marinade) and sear the thighs, skin-side down, for about 5-7 minutes, or until the skin is golden brown. Flip the chicken and cook for another 3-4 minutes.

      Sauté Aromatics: Remove the chicken from the skillet and set aside. In the same skillet, add the chopped onion and sauté for about 5 minutes until translucent. Add garlic and cook for another minute until fragrant.

        Combine Flavors: Pour in the reserved marinade and chicken broth, stirring well to combine. Add the chopped dried apricots and bring to a simmer.

          Add Chicken and Bake: Return the chicken thighs to the skillet, skin-side up, and ensure they are nestled in the sauce. Transfer the skillet to the preheated oven and bake for 25-30 minutes until the chicken is cooked through and tender.

            Finish and Serve: Once done, remove the skillet from the oven. Stir in the toasted almonds for an added crunch. Garnish with fresh cilantro or parsley before serving. This dish pairs beautifully with couscous, rice, or a fresh salad.

              Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes | Servings: 4