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Moroccan cuisine is a tapestry of flavors, colors, and aromas that reflect the country's diverse cultural influences, including Berber, Arab, and Mediterranean traditions. At the heart of Moroccan cooking lies a deep respect for fresh ingredients and time-honored techniques. Meals are often family-oriented, served in communal settings, and typically comprise multiple courses. The cuisine is characterized by its use of spices, which are integral to the flavors of Moroccan dishes.

Moroccan Spiced Chicken

Discover the vibrant flavors of Moroccan Spiced Chicken with this easy, delicious recipe! Featuring juicy chicken thighs seasoned with aromatic spices like cumin, coriander, and smoked paprika, this dish is packed with Mediterranean flair. Ready in just 50 minutes, it’s perfect for a weeknight dinner or a special occasion. Serve with chickpeas and tomatoes, topped with fresh cilantro and a squeeze of lemon for an extra burst of flavor. Enjoy a taste of Morocco at home!
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Ingredients
  

4 chicken thighs, bone-in and skin-on

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika

1/2 teaspoon ground cinnamon

1/2 teaspoon turmeric

1/2 teaspoon cayenne pepper (adjust to taste)

3 cloves garlic, minced

1 medium onion, finely chopped

1 cup chicken broth

1 cup canned chickpeas, drained and rinsed

1 cup diced tomatoes (canned or fresh)

Salt and pepper, to taste

Fresh cilantro or parsley, for garnish

Lemon wedges, for serving

Instructions
 

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

    Create the Spice Mixture: In a small bowl, combine cumin, coriander, smoked paprika, cinnamon, turmeric, and cayenne pepper. Stir well.

      Sear the Chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs skin-side down and sear for about 5-7 minutes until the skin is golden brown and crispy. Flip and brown the other side for an additional 5 minutes. Remove chicken and set aside.

        Sauté Aromatics: In the same skillet, add onions and sauté for about 4-5 minutes until translucent. Add minced garlic and cook for another minute until fragrant.

          Add Spices: Sprinkle the spice mixture over the onions and garlic, stirring for about 1 minute, allowing the spices to toast slightly.

            Combine Ingredients: Add the chicken broth, diced tomatoes, and chickpeas to the skillet. Stir everything together, scraping up any brown bits from the bottom of the skillet.

              Cook the Chicken: Return the chicken thighs to the skillet, skin-side up. Bring the mixture to a gentle simmer, cover, and reduce heat to medium-low. Cook for about 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C).

                Final Touches: Once the chicken is cooked, taste the sauce and adjust seasoning with more salt and pepper if needed.

                  Serve: Garnish with chopped cilantro or parsley and serve with lemon wedges on the side for a fresh squeeze of citrus over the chicken. Pair it with steamed couscous or warm flatbreads for a complete meal.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4