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Moroccan cuisine is a vibrant tapestry woven from a rich history of cultural influences, reflecting the diverse landscapes and traditions of North Africa. With roots tracing back to Berber, Arab, Mediterranean, and even sub-Saharan cultures, Moroccan food is celebrated for its bold flavors and aromatic spices. Among the multitude of dishes that define this cuisine, Moroccan Spiced Chicken stands out as a quintessential representation of the region’s culinary artistry. This dish is not just a meal; it’s a flavorful journey that transports your taste buds straight to the bustling souks of Marrakech.

Moroccan Spiced Chicken

Discover the vibrant flavors of Moroccan cuisine with this spiced chicken dish that's sure to impress! Juicy chicken thighs are marinated in a blend of cumin, coriander, and cinnamon, creating a tantalizing aroma. Cooked with chickpeas and sweet apricots in a rich broth, this meal is perfect over couscous or with crusty bread. Garnished with fresh herbs and optional toasted almonds, it's a delightful feast for the senses. Try it for a cozy dinner or special occasion!
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Ingredients
  

4 boneless, skinless chicken thighs

2 tablespoons olive oil

1 onion, finely chopped

3 garlic cloves, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground cinnamon

1 teaspoon paprika

½ teaspoon cayenne pepper (adjust for spice preference)

Salt and pepper to taste

1 can (14 oz) chickpeas, drained and rinsed

1 cup dried apricots, chopped

1 cup chicken stock

1 tablespoon honey

Fresh cilantro or parsley for garnish

Toasted almonds for topping (optional)

Instructions
 

Prepare the Marinade: In a bowl, combine olive oil, minced garlic, cumin, coriander, cinnamon, paprika, cayenne pepper, salt, and pepper. Mix well to form a paste.

    Marinate the Chicken: Rub the spice paste all over the chicken thighs, ensuring they are well coated. Let them marinate for at least 30 minutes (or overnight for more flavor).

      Cook the Onions: In a large skillet or Dutch oven, heat a bit of olive oil over medium heat. Add the chopped onions and sauté until they become translucent, about 5-7 minutes.

        Sear the Chicken: Add the marinated chicken thighs to the skillet and sear for about 4-5 minutes on each side until they are golden brown.

          Add Remaining Ingredients: Pour in the chicken stock, honey, chickpeas, and chopped apricots. Stir to combine everything well.

            Simmer: Bring the mixture to a gentle simmer. Cover and cook on low heat for about 25-30 minutes or until the chicken is cooked through and tender.

              Garnish & Serve: Sprinkle with fresh cilantro or parsley and toasted almonds if desired. Serve hot over couscous or with warm crusty bread to soak up the delicious sauce.

                Prep Time: 10 mins | Total Time: 1 hour | Servings: 4