In a small bowl, combine the cumin, coriander, paprika, cinnamon, ginger, turmeric, salt, and pepper. Rub this spice mixture all over the chicken thighs.
Heat olive oil in a large skillet over medium-high heat. Add the chicken, skin side down, and cook until golden brown, about 5 minutes on each side. Remove chicken and set aside.
In the same skillet, add the onion and garlic. Sauté until the onion is translucent, about 5 minutes.
Return the chicken to the skillet. Add chicken broth, green olives, and lemon slices. Bring to a simmer.
Cover and reduce heat to low. Cook for about 40 minutes, or until the chicken is cooked through and tender.
If using, add raisins or dried currants in the last 10 minutes of cooking.
Garnish with chopped parsley and cilantro just before serving.
Serve the Moroccan Chicken over couscous or rice, spooning the flavorful sauce over the top.
Notes
- Chicken: While chicken thighs are used for their juiciness and flavor, other cuts like breast or drumsticks can be used. Adjust cooking times accordingly.- Raisins or Dried Currants: These optional ingredients introduce a subtle sweetness, contrasting nicely with the savory and spicy components. Raisins will add a softer sweetness, while dried currants provide a slightly tangier flavor.