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Moroccan cuisine is a vibrant tapestry of flavors, aromas, and textures, influenced by the diverse cultures that have inhabited the region over centuries. From the bustling souks of Marrakech to the coastal towns of Essaouira, Moroccan food reflects a rich history of trade and agriculture, combining Berber, Arabic, and Mediterranean culinary traditions. The use of spices is central to Moroccan cooking, transforming simple ingredients into extraordinary dishes that tantalize the taste buds.
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Moroccan Spiced Chicken

Discover the vibrant flavors of Moroccan cuisine with this delicious Moroccan Spiced Chicken recipe. Tender chicken thighs are marinated in a fragrant blend of spices like cumin and cinnamon, simmered with fresh vegetables, olives, and dried apricots. Perfect for family gatherings, this dish not only tantalizes the taste buds but also showcases the rich culinary traditions of Morocco. A true feast for both the eyes and palate! #MoroccanCuisine #SpicedChicken #RecipeIdeas #Foodie #CookingWithSpices #HealthyEating #DinnerInspiration

Ingredients

4 chicken thighs, bone-in and skin-on

2 tablespoons olive oil

1 large onion, finely chopped

3 cloves garlic, minced

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon ground cinnamon

1 teaspoon smoked paprika

1 teaspoon ground ginger

½ teaspoon cayenne pepper (adjust to taste)

½ teaspoon salt

½ teaspoon black pepper

1 can (14 oz) diced tomatoes, with juices

1 cup low-sodium chicken broth

1 cup green olives, pitted and halved

1 cup dried apricots, chopped

Fresh cilantro, for garnish

Cooked couscous or rice, for serving

Instructions

Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium heat.

    Add the chopped onion and sauté for about 5-7 minutes, or until translucent.

      Stir in the minced garlic and cook for another minute, until fragrant.

        In a small bowl, combine the cumin, coriander, cinnamon, paprika, ginger, cayenne pepper, salt, and black pepper. Add this spice mix to the skillet and cook for 1-2 minutes, stirring well to combine with the onions and garlic.

          Add the chicken thighs to the skillet, skin side down, and sear for about 5 minutes until golden brown. Flip the chicken over.

            Pour in the diced tomatoes with juices and chicken broth, ensuring the chicken is partially submerged in the liquid.

              Bring to a simmer, then lower the heat to medium-low, cover, and let it cook for about 30 minutes.

                After 30 minutes, add the green olives and dried apricots to the skillet. Stir gently to combine.

                  Cover again and cook for an additional 15-20 minutes, or until the chicken is cooked through and tender.

                    Taste and adjust seasoning if necessary. Garnish with fresh cilantro before serving.

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