Ingredients
- 8 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- 1 cup chicken broth
- 1/2 cup green olives, pitted
- 1/2 cup dried apricots, chopped
- Zest and juice of 1 lemon
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
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Season chicken thighs with salt and pepper.
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In a large skillet, heat olive oil over medium-high heat. Brown chicken thighs skin-side down for 5-7 minutes, then flip and cook for 3 more minutes. Remove and set aside.
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In the same skillet, sauté onion until translucent.
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Add garlic and spices, cooking until fragrant.
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Pour in chicken broth, scraping up any browned bits from the bottom of the pan.
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Add olives, apricots, and lemon zest. Bring to a simmer.
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Return chicken to the skillet, skin-side up.
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Cover and simmer for 20-25 minutes until chicken is cooked through.
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Stir in lemon juice and cilantro. Adjust seasoning if needed.
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Serve hot, garnished with extra cilantro.
Dive into these succulent Moroccan Chicken Thighs and let the complex blend of spices, tangy olives, and sweet apricots transport you to the vibrant markets of Marrakech. Each bite is a perfect harmony of flavors that tells a story of centuries-old culinary traditions. It’s not just a meal; it’s an aromatic journey through North African cuisine that’ll have your taste buds dancing with delight!
