Creating Moroccan Chicken is a straightforward process if you follow these steps carefully:

1. Prepare Chicken: Rinse the chicken thighs under cold water and pat them dry with paper towels. Season both sides with salt and pepper.
2. Heat Oil: In a large skillet over medium heat, add the olive oil. Once hot, place the chicken thighs in the skillet. Sear until golden brown, about 5–7 minutes per side. Then remove the chicken and set aside.
3. Sauté Onions and Garlic: In the same skillet, add the chopped onion. Sauté for 3–5 minutes until translucent, then add the minced garlic, cooking for an additional minute.
4. Add Spices: Sprinkle in the cumin, coriander, cinnamon, paprika, and turmeric. Stir well, allowing the spices to toast slightly for about 1 minute to enhance their flavor.
5. Incorporate Tomatoes and Broth: Pour in the diced tomatoes along with their juices and the chicken broth. Scrape up any brown bits from the bottom of the pan.
6. Add Chicken Back: Return the seared chicken to the skillet. Make sure it’s submerged in the sauce.
7. Simmer: Bring the mixture to a gentle boil, then lower the heat. Cover the skillet and let it simmer for about 30 minutes.
8. Add Dried Fruits and Nuts: After 30 minutes, add the halved dried apricots and sliced almonds. Stir them gently into the sauce and let them cook for an additional 5–10 minutes. The dried fruits will soften and infuse the dish with sweetness.
9. Check Doneness: Ensure that the chicken reaches an internal temperature of 165°F (74°C). The meat should be tender and easily pull away from the bone.
10. Garnish and Serve: Once done, garnish with fresh cilantro or parsley before serving.

This recipe is simple yet rewarding, allowing you to enjoy an incredible dish with minimal fuss.