Description
A flavorful recipe for Moroccan Spiced Chicken Thighs, marinated with aromatic spices and served with dried apricots and chickpeas.
Ingredients
Scale
- 2 pounds bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cloves garlic, minced
- 1 lemon, juiced
- 1 cup chicken broth
- 1 cup dried apricots, chopped
- 1 cup chickpeas, drained and rinsed
- Fresh cilantro, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine olive oil, cumin, coriander, smoked paprika, cinnamon, ginger, turmeric, salt, black pepper, minced garlic, and lemon juice. Mix well to form a marinade.
- Add the chicken thighs to the marinade, ensuring they are well coated. Let them marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator for more flavor.
- In a large oven-safe skillet, heat a little more olive oil over medium-high heat. Sear the chicken thighs skin-side down for about 5-7 minutes until the skin is golden brown.
- Flip the chicken thighs and add chicken broth, chopped apricots, and chickpeas to the skillet. Bring to a simmer.
- Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh cilantro.
Notes
- For a spicier kick, add ½ teaspoon of cayenne pepper to the marinade.
- Serve with couscous or rice to soak up the delicious sauce.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 100mg