Go Back
Moroccan cuisine is a vibrant tapestry woven with the threads of diverse cultures, geography, and history. This North African culinary tradition is renowned for its bold flavors, aromatic spices, and colorful presentations. One dish that beautifully encapsulates the essence of Moroccan cooking is Moroccan Spiced Chicken. This recipe not only delights the palate with its rich and complex flavor profile but also showcases the art of marinating and blending spices to elevate a simple meal into an extraordinary feast.

Moroccan Spiced Chicken

Discover the vibrant flavors of Moroccan Spiced Chicken with this easy and aromatic recipe! Marinated in a blend of spices like cumin, cinnamon, and cayenne, this dish is bursting with warmth and character. Sear the chicken to golden perfection, then bake it with chicken broth, apricots, and almonds for a delightful contrast of flavors. Perfect over couscous or rice, this meal is sure to impress your family and friends. Enjoy a taste of Morocco at home!
Print Recipe Pin Recipe

Ingredients
  

4 chicken thighs, bone-in and skin-on

2 tablespoons olive oil

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika

1 teaspoon ground cinnamon

1 teaspoon turmeric

1 teaspoon cayenne pepper (adjust for heat preference)

Salt and black pepper to taste

Juice of 1 lemon

1 cup chicken broth

1/4 cup dried apricots, chopped

1/4 cup almonds, sliced

Fresh cilantro or parsley for garnish

Instructions
 

Marinate the Chicken: In a large bowl, combine garlic, ginger, cumin, coriander, paprika, cinnamon, turmeric, cayenne pepper, salt, pepper, lemon juice, and olive oil. Mix well to form a marinade. Add the chicken thighs, ensuring they are well coated. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight for maximum flavor.

    Preheat the Oven: Preheat your oven to 400°F (200°C).

      Sear the Chicken: Heat a large oven-safe skillet over medium-high heat. Add a bit of olive oil, then place the marinated chicken thighs skin-side down. Sear for about 5-7 minutes until the skin is crispy and golden brown. Flip the chicken and sear the other side for 2-3 minutes.

        Add Remaining Ingredients: Once both sides are seared, pour in the chicken broth and sprinkle the chopped dried apricots and sliced almonds over the chicken.

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

            Rest and Garnish: Remove the skillet from the oven and let the chicken rest for 5 minutes. Garnish with freshly chopped cilantro or parsley before serving.

              Serve and Enjoy: Serve the Moroccan spiced chicken over couscous or rice, spooning some of the sauce from the skillet over the top along with the almonds and apricots.

                Prep Time: 15 minutes | Total Time: 1 hour 5 minutes | Servings: 4