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Moroccan cuisine is a vibrant tapestry woven from a rich history of cultural exchange, showcasing a fusion of Berber, Arab, and Mediterranean influences. Known for its bold flavors and aromatic spices, Moroccan cooking offers a sensory delight that transports your palate to the bustling markets of Marrakech or the serene streets of Fez. Among its many culinary gems, Moroccan Spiced Chicken stands out as a dish that encapsulates the essence of this enchanting cuisine: tender chicken marinated in a medley of spices, creating a harmonious blend of textures and flavors that is both comforting and exotic.

Moroccan Spiced Chicken

Discover the exotic flavors of Moroccan Spiced Chicken with this easy recipe! Juicy chicken thighs are seared to perfection, then simmered with aromatic spices, chickpeas, carrots, and sweet apricots for a hearty dish that's both comforting and vibrant. Ready in about an hour, this meal is perfect for family gatherings or impressive dinner parties. Garnish with fresh cilantro and serve with lemon wedges for a burst of freshness. Pair it with couscous or crusty bread to savor every bite!
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Ingredients
  

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

1 tablespoon olive oil

1 large onion, finely chopped

4 cloves garlic, minced

1 tablespoon ground cumin

2 teaspoons ground coriander

1 teaspoon smoked paprika

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and pepper, to taste

1 can (14 oz) chickpeas, drained and rinsed

1 cup chicken broth

1 large carrot, sliced

1 cup dried apricots, chopped

Zest of 1 lemon

Fresh cilantro, for garnish

Lemon wedges, for serving

Instructions
 

Prepare the Chicken: Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.

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

      Sauté Aromatics: In the same pot, add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.

        Add Spices: Stir in the cumin, coriander, paprika, cinnamon, ginger, and cayenne pepper. Cook, stirring continuously, for 1-2 minutes to toast the spices.

          Add Remaining Ingredients: Add the chickpeas, chicken broth, sliced carrots, chopped apricots, and lemon zest. Stir to combine, then return the seared chicken thighs to the pot, nestling them in the mixture.

            Simmer: Bring to a gentle boil, then reduce the heat to low, cover, and let simmer for about 30-35 minutes, or until the chicken is cooked through and tender.

              Serve: Garnish with fresh cilantro and serve with lemon wedges on the side. This dish pairs beautifully with couscous or crusty bread to soak up the flavorful sauce.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4