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To truly appreciate the depth of flavor in Moroccan Spiced Chicken, it's essential to understand the ingredients that contribute to its distinctive profile. Each component plays a significant role in creating a dish that is both delicious and nourishing.

Moroccan Spiced Chicken

Elevate your dinner with this Moroccan Spiced Chicken recipe! Flavorful chicken thighs are marinated in a fragrant blend of spices and lemon juice, seared to golden perfection, and baked with chickpeas and dried apricots for a sweet-savory twist. Finish with fresh spinach and toasted almonds for a delightful crunch. Perfect served with couscous or rice to soak up the delicious sauce. Quick prep and packed with flavor, this dish is sure to impress!
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Ingredients
  

4 bone-in, skin-on chicken thighs

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground paprika

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon cayenne pepper (adjust for spice level)

Salt and black pepper, to taste

3 cloves garlic, minced

1 lemon, juiced

1 cup chicken broth

1 can (15 oz) chickpeas, drained and rinsed

1 cup dried apricots, chopped

1 cup spinach, fresh

¼ cup slivered almonds, toasted

Fresh cilantro or parsley, for garnish

Instructions
 

Prep the Marinade: In a small bowl, combine olive oil, cumin, coriander, paprika, cinnamon, ginger, cayenne pepper, salt, black pepper, minced garlic, and lemon juice. Mix well to form a marinade.

    Marinate the Chicken: Place the chicken thighs in a large bowl or resealable bag. Pour the marinade over the chicken, making sure each piece is well coated. Cover or seal, and refrigerate for at least 1 hour, preferably overnight for maximum flavor.

      Brown the Chicken: Preheat your oven to 375°F (190°C). In a large oven-safe skillet over medium-high heat, add a splash of olive oil. Remove the chicken from the marinade and place it skin-side down in the skillet. Sear for about 5-7 minutes until the skin is golden brown. Flip the chicken and sear the other side for about 3 minutes.

        Add the Chicken Broth: Pour the chicken broth into the skillet, scraping up any browned bits from the bottom. Add the chickpeas and chopped dried apricots around the chicken.

          Bake: Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).

            Add the Spinach: During the last 5 minutes of baking, sprinkle fresh spinach over the top of the chicken. Return to the oven until the spinach wilts.

              Serve: Remove from the oven and sprinkle over the toasted slivered almonds. Garnish with fresh cilantro or parsley before serving.

                Enjoy! Serve the Moroccan Spiced Chicken hot, alongside couscous or rice to soak up the delicious sauce.

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