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To truly appreciate Moroccan Spiced Chicken, it is essential to delve into the ingredients that contribute to its vibrant flavor and nutritional profile. Each component plays a crucial role, enhancing the dish's overall appeal.

Moroccan Spiced Chicken

Experience the vibrant flavors of Morocco with this Moroccan Spiced Chicken recipe! Made with tender chicken thighs marinated in a blend of aromatic spices and paired with chickpeas, sweet apricots, and toasted almonds, this dish is a feast for the senses. Perfect for a cozy dinner, it's simple to prepare and incredibly satisfying. Garnish with fresh herbs and serve with couscous or pita for a complete meal. Your taste buds will thank you!
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Ingredients
  

4 boneless, skinless chicken thighs

2 tablespoons olive oil

1 onion, finely chopped

3 garlic cloves, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground cinnamon

1 teaspoon paprika

1 teaspoon turmeric

½ teaspoon cayenne pepper (adjust according to spice preference)

Salt and black pepper, to taste

1 cup chicken broth

1 can (15 oz) chickpeas, rinsed and drained

1 cup dried apricots, chopped

1/2 cup slivered almonds, toasted

Fresh cilantro or parsley for garnish

Lemon wedges for serving

Instructions
 

Marinate the Chicken: In a bowl, combine the cumin, coriander, cinnamon, paprika, turmeric, cayenne pepper, salt, and black pepper. Rub this spice mix all over the chicken thighs. Let them marinate for at least 30 minutes (or overnight in the fridge for deeper flavor).

    Sear the Chicken: Heat olive oil in a large skillet or tagine over medium-high heat. Add the marinated chicken thighs and sear for about 5-7 minutes on each side until they are golden brown. Remove the chicken from the skillet and set aside.

      Sauté Aromatics: In the same skillet, add the chopped onion, and sauté until it's soft and translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute until fragrant.

        Build the Sauce: Pour in the chicken broth, scraping the bottom of the skillet to deglaze. Add the rinsed chickpeas, chopped apricots, and the seared chicken thighs back into the skillet. Stir to combine.

          Simmer: Bring to a gentle simmer, then reduce the heat to low. Cover the skillet or tagine and let it cook for about 25-30 minutes, or until the chicken is cooked through and tender.

            Finish the Dish: Once cooked, taste and adjust seasoning if necessary. Stir in the toasted slivered almonds for added crunch.

              Serve: Garnish the Moroccan Spiced Chicken with fresh cilantro or parsley. Serve it hot with lemon wedges on the side. This dish pairs beautifully with couscous, rice, or warm pita bread.

                Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings