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Moroccan cuisine is a beautiful amalgamation of influences, drawing from Berber, Arab, and Mediterranean cultures. This rich tapestry of flavors is mirrored in the diverse ingredients used in its dishes. The Berber people are known for their use of local ingredients and traditional cooking methods, while Arab influences have introduced spices and cooking techniques that are now integral to Moroccan cooking. Mediterranean touches can be seen in the use of fresh vegetables, seafood, and olive oil.

Moroccan Spiced Chicken

Indulge in the vibrant flavors of Moroccan Spiced Chicken with this easy recipe! Perfect for a weeknight dinner, this dish features succulent chicken thighs marinated in a blend of fragrant spices, sautéed with onions and garlic, then simmered with chickpeas and sweet dried apricots. Serve it garnished with fresh cilantro and lemon wedges for a refreshing touch. Pair it with couscous or crusty bread to soak up the delicious sauce. Enjoy a taste of Morocco tonight!
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Ingredients
  

4 boneless, skinless chicken thighs

2 tablespoons olive oil

1 onion, finely chopped

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon paprika

1/2 teaspoon ground cinnamon

1/2 teaspoon turmeric

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

1 cup chicken broth

1 cup canned chickpeas, rinsed and drained

1/2 cup dried apricots, chopped

Fresh cilantro, for garnish

Lemon wedges, for serving

Instructions
 

Marinate the Chicken: In a bowl, combine the cumin, coriander, paprika, cinnamon, turmeric, cayenne pepper, salt, and pepper. Rub this spice mixture evenly over the chicken thighs. Let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator for deeper flavor).

    Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.

      Cook the Chicken: Add the marinated chicken thighs to the skillet and sear each side for about 4-5 minutes until browned.

        Add Liquids and Simmer: Pour in the chicken broth, followed by the chickpeas and dried apricots. Stir gently, ensuring everything is well combined, and bring to a simmer.

          Slow Cook: Reduce the heat to low, cover the skillet, and let it simmer for 25-30 minutes, until the chicken is cooked through and tender.

            Serve: Remove from heat, garnish with fresh cilantro, and serve with lemon wedges on the side. Pair it with couscous or crusty bread to soak up the rich sauce.

              Prep Time, Total Time, Servings: 10 mins | 50 mins | 4 servings