Moroccan-Spiced Chicken with Apricots and Almonds

Transport yourself to the bustling souks of Marrakech with this vibrant Moroccan-Spiced Chicken dish. The warmth of cumin and cinnamon, the sweetness of apricots, and the crunch of almonds come together to create a meal that’s as comforting as it is exotic. Whether you’re preparing a special dinner or simply want to elevate your weeknight routine, this dish will infuse your kitchen with the aromas and flavors of North Africa.

Equipment Needed:

• Large, heavy-bottomed skillet
• Sharp chef’s knife
• Cutting board
• Measuring spoons
• Wooden spoon
• Mixing bowl
• Tongs
• Zester or fine grater

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 cup chicken broth
• 1 cup dried apricots, halved
• 1/2 cup blanched almonds, toasted
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground allspice
• 1/4 teaspoon cayenne pepper (optional, for a bit of heat)
• Zest of 1 lemon
• Juice of 1 lemon
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Fresh mint leaves (optional, for garnish)

Instructions:

Begin by heating the olive oil in your heavy-bottomed skillet over medium heat. Season the chicken thighs generously with salt and freshly ground black pepper, pat dry ensuring that the skin is dry and taut. Place the chicken thighs skin-side down in the skillet and sear until the skin turns golden brown and crisp. This process should take about 7-8 minutes. Flip the thighs and cook for another 3-4 minutes on the other side. Remove the chicken and set it aside.

In the same skillet, add the thinly sliced onion, allowing it to soften and caramelize slightly in the rendered chicken fat. This will create a flavorful base for your sauce. After about 5 minutes, add the minced garlic and grated ginger, stirring until fragrant.

Add the ground spices—cumin, cinnamon, coriander, turmeric, allspice, and cayenne pepper—to the skillet. Stir for a minute or two, allowing the spices to bloom in the heat. This will deepen the flavor of your dish.

Pour in the chicken broth, using the wooden spoon to scrape up any browned bits from the bottom of the skillet. Add the halved apricots and toasted almonds, followed by the lemon zest and juice. Stir to combine, and then return the seared chicken thighs to the skillet, skin-side up. Reduce the heat to low, cover the skillet, and let the chicken simmer gently for 25-30 minutes, or until cooked through and tender.

To give the dish your personal flair, consider adding a handful of chopped olives or a splash of orange blossom water just before serving. These additions will introduce a subtle yet distinct layer of complexity to the dish.

Once done, garnish with fresh cilantro and, if desired, a few mint leaves for an extra burst of freshness.

Serving Suggestions:

This Moroccan-Spiced Chicken pairs beautifully with a side of fluffy couscous or a fragrant saffron rice, absorbing the rich, spiced sauce. A simple cucumber and tomato salad dressed with a lemony vinaigrette will add a refreshing contrast to the dish. For a heartier meal, serve alongside roasted root vegetables tossed in olive oil and Ras el Hanout.

Cooking this dish is not just about feeding your family; it's about creating an experience, a journey through taste and aroma. You’ll savor the satisfaction of bringing a touch of Morocco into your home, knowing that the vibrant flavors will linger in the memory of all who gather at your table.