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Moroccan cuisine is renowned for its vibrant flavors, aromatic spices, and diverse culinary traditions. It reflects the rich cultural history of Morocco, where Berber, Arab, and Mediterranean influences converge to create an unforgettable gastronomic experience. Central to this cuisine are dishes that tantalize the palate and evoke the warmth of shared meals. Among these, Moroccan Spiced Chicken stands out as a quintessential representative, showcasing a unique blend of spices that transform humble chicken into a fragrant, comforting dish.

Moroccan Spiced Chicken

Discover a flavorful journey with this Moroccan Spiced Chicken recipe that combines tender chicken thighs with a delightful mix of spices! Marinated in ras el hanout and complemented by sweet apricots and hearty chickpeas, this dish bursts with vibrant flavors. Cooked in a savory tomato broth, it’s perfect served over couscous or rice. Garnish with fresh cilantro for a stunning finish. Enjoy a taste of Morocco in your kitchen!
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Ingredients
  

4 bone-in, skin-on chicken thighs

2 teaspoons ras el hanout spice blend

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon ground cinnamon

1 tablespoon olive oil

4 cloves of garlic, minced

1 onion, finely chopped

1 can (14 oz) diced tomatoes

1 cup chicken broth

1 cup dried apricots, chopped

1 can (15 oz) chickpeas, drained and rinsed

Salt and pepper to taste

Fresh cilantro, for garnish

Cooked couscous or rice, for serving

Instructions
 

Marinate the Chicken: In a small bowl, mix the ras el hanout, cumin, paprika, cinnamon, olive oil, salt, and pepper. Rub this spice mixture all over the chicken thighs and let them marinate for at least 30 minutes, or overnight for deeper flavor.

    Sear the Chicken: In a large skillet or Dutch oven, heat a drizzle of olive oil over medium-high heat. Add the chicken thighs, skin side down, and sear for about 6-7 minutes until golden brown. Flip and cook for an additional 5 minutes. Remove from the skillet and set aside.

      Sauté Aromatics: In the same skillet, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant.

        Add Ingredients: Stir in the diced tomatoes, chicken broth, chopped apricots, and chickpeas. Bring the mixture to a simmer.

          Cook the Chicken: Return the seared chicken thighs to the skillet, skin side up. Cover and let the chicken cook over low heat for about 25-30 minutes, or until the chicken is cooked through and tender. If using a meat thermometer, the internal temperature should reach 165°F (74°C).

            Garnish and Serve: Once cooked, remove from heat and let rest for 5 minutes. Garnish with fresh cilantro before serving. Enjoy it with couscous or rice to soak up the delicious sauce!

              Prep Time, Total Time, Servings: 30 mins | 1 hr | 4 servings