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Moroccan cuisine is a rich and diverse tapestry woven from centuries of cultural influences, including Berber, Arab, and Andalusian traditions. The flavors are characterized by a unique blend of spices, fresh ingredients, and cooking techniques that reflect the country’s history and geography. From the bustling bazaars of Marrakech to the coastal towns of Essaouira, Moroccan food is deeply rooted in communal dining and hospitality, making meals an integral part of social life.

Moroccan Spiced Chicken

Try this mouthwatering Moroccan Spiced Chicken recipe that’s packed with flavor! Marinated in a mix of aromatic spices like cumin, coriander, and cinnamon, this dish is both delicious and comforting. With just a few simple steps, you’ll sear juicy chicken thighs and roast them with chickpeas for a hearty meal. Perfect for weeknight dinners or impressing guests, serve with fresh cilantro and lemon for a vibrant finish. Enjoy a taste of Morocco today!
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Ingredients
  

4 chicken thighs, skin-on and bone-in

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon paprika

1 teaspoon ground cinnamon

1/2 teaspoon ground turmeric

1/2 teaspoon cayenne pepper (adjust for heat preference)

3 cloves garlic, minced

1 inch fresh ginger, grated

1/4 cup olive oil

Juice of 1 lemon

Salt and pepper to taste

1 cup chicken broth

1 can (14 oz) chickpeas, drained and rinsed

Fresh cilantro and lemon wedges for garnish

Instructions
 

In a large bowl, combine the cumin, coriander, paprika, cinnamon, turmeric, cayenne pepper, minced garlic, ginger, olive oil, lemon juice, salt, and pepper to create a marinade.

    Add the chicken thighs to the bowl, ensuring they are fully coated in the marinade. Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavor.

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

        Heat a large ovenproof skillet over medium-high heat. Add the marinated chicken thighs, skin-side down, and sear until the skin is golden brown, about 5-7 minutes. Flip the thighs over and brown the other side for an additional 3 minutes.

          Pour the chicken broth into the skillet, then add the chickpeas around the chicken. Bring to a simmer.

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

              Remove from the oven and allow to rest for 5 minutes. Garnish with fresh cilantro and serve with lemon wedges on the side.

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