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Moroccan cuisine is a vibrant tapestry of flavors, textures, and aromas, reflecting the diverse history and culture of the region. Known for its bold use of spices and fresh ingredients, Moroccan cooking invites diners to experience a delightful journey through its culinary landscape. The heart of this cuisine lies in its unique spice blends, which not only enhance the taste of dishes but also offer various health benefits.

Moroccan Spiced Chicken

Discover the vibrant flavors of Moroccan cuisine with this delicious Moroccan Spiced Chicken recipe! Tender chicken thighs are seared to perfection and combined with aromatic spices, chickpeas, and sweet apricots in a rich sauce. Perfect for a cozy dinner, this dish is easy to prepare and packed with flavor. Serve it with couscous or bread to soak up the sauce, and don’t forget the lemon wedges for a pop of freshness. Enjoy a taste of Morocco at home!
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Ingredients
  

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

2 tablespoons olive oil

1 large onion, finely chopped

3 garlic cloves, minced

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon ground cinnamon

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust to taste)

Salt and black pepper to taste

1 cup chicken broth

1 can (15 oz) chickpeas, drained and rinsed

1 cup dried apricots, chopped

1 tablespoon honey

Fresh cilantro or parsley for garnish

Lemon wedges for serving

Instructions
 

Sear the Chicken:

    - In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.

      - Season the chicken thighs with salt and pepper. When the oil is hot, add the chicken, skin-side down, and sear for about 5-7 minutes until golden brown. Flip and sear the other side for 4-5 minutes. Remove the chicken from the pot and set aside.

        Sauté Aromatics:

          - In the same pot, add the chopped onion and sauté for about 5 minutes until translucent. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

            Add Spices:

              - Stir in the ground cumin, coriander, cinnamon, smoked paprika, cayenne pepper, and a pinch of salt. Cook for another minute to toast the spices.

                Build the Sauce:

                  - Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the chickpeas, dried apricots, and honey. Stir to combine.

                    Simmer:

                      - Return the seared chicken thighs to the pot, placing them on top of the sauce. Cover and reduce the heat to low. Let it simmer for about 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is tender.

                        Serve:

                          - Once cooked, taste and adjust seasoning if necessary. Garnish with fresh cilantro or parsley and serve with lemon wedges on the side. This dish pairs wonderfully with couscous, rice, or crusty bread to soak up the delicious sauce.

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