Moroccan Spiced Chicken is a vibrant, aromatic dish that brings together the rich, warm flavors of North African spices. Coated in a blend of cumin, coriander, paprika, cinnamon, and turmeric, this chicken is seared and then roasted to juicy, flavorful perfection. The spices create a deep, golden crust while infusing the meat with savory, earthy notes and a hint of sweetness. Perfect for pairing with couscous, roasted vegetables, or a simple salad, this Moroccan Spiced Chicken makes an impressive and satisfying meal that’s both exotic and comforting.
Ingredients:
- 4 bone-in, skin-on chicken thighs (or breasts)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- Salt and pepper to taste
- Fresh cilantro or parsley, chopped (for garnish)
- Lemon wedges, for serving
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Spice Mixture: In a small bowl, combine the minced garlic, cumin, coriander, smoked paprika, cinnamon, turmeric, ground ginger, salt, and pepper. Add olive oil and mix to form a paste.
- Coat the Chicken: Pat the chicken pieces dry with a paper towel. Rub the spice paste all over the chicken, making sure it is evenly coated.
- Sear the Chicken: In a large, oven-safe skillet over medium-high heat, sear the chicken skin-side down for 4-5 minutes, or until the skin is golden and crispy. Flip and cook for an additional 2 minutes.
- Roast the Chicken: Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the juices run clear.
- Serve: Remove from the oven and let rest for a few minutes. Garnish with fresh cilantro or parsley and serve with lemon wedges on the side.
Enjoy this Moroccan Spiced Chicken as a flavorful, aromatic meal that brings a touch of North African warmth and depth to your table!
