Description
A flavorful Moroccan spiced chicken recipe that combines aromatic spices and tender chicken thighs for a delicious meal.
Ingredients
Scale
- 2 pounds bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 lemon, juiced
- 1 cup chicken broth
- 1 cup dried apricots, chopped
- 1 cup chickpeas, drained and rinsed
- ¼ cup fresh cilantro, chopped (for garnish)
Instructions
- Preheat your oven to 400°F. In a large bowl, combine the olive oil, cumin, coriander, cinnamon, smoked paprika, turmeric, salt, black pepper, honey, minced garlic, and lemon juice. Mix well to create a marinade.
- Add the chicken thighs to the bowl and coat them thoroughly in the marinade. Let them marinate for at least 30 minutes, or up to overnight in the refrigerator for deeper flavor.
- In a large oven-safe skillet, arrange the marinated chicken thighs skin-side up. Pour the chicken broth around the chicken, then sprinkle the chopped apricots and chickpeas over the top.
- Transfer the skillet to the preheated oven and roast for 35-40 minutes, or until the chicken is cooked through and the skin is crispy.
- Remove the skillet from the oven and let it rest for 5 minutes. Garnish with fresh cilantro before serving.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the marinade.
- To make it a complete meal, serve the chicken over couscous or quinoa, and add a side of steamed vegetables.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Oven Roasting
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 120mg