Creating Moroccan Spiced Chicken is as simple as following these detailed steps:

1. Marinate the Chicken: In a bowl, combine the olive oil, smoked paprika, cumin, coriander, cinnamon, salt, pepper, garlic, ginger, and lemon juice. Mix well. Add the chicken thighs to the marinade, coating them thoroughly. Cover and let marinate for at least 20 minutes.

2. Preheat the Pan: Heat a large skillet over medium-high heat. Add a splash of olive oil and let it heat until shimmering.

3. Sear the Chicken: Once the pan is hot, add the marinated chicken thighs skin-side down. Sear for about 5-7 minutes until the skin is crisp and golden brown.

4. Flip the Chicken: Carefully turn the chicken over and sear the other side for about 5 more minutes.

5. Add Broth and Chickpeas: After the chicken has seared on both sides, add the chicken broth and chickpeas to the pan. Bring to a simmer.

6. Cook Through: Reduce the heat to low and cover the skillet. Allow the chicken to cook for an additional 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

7. Rest and Garnish: Once cooked, remove the skillet from the heat and let the chicken rest for 5 minutes. Garnish with fresh cilantro or parsley before serving.

This straightforward method leads to a dish that’s not only bursting with flavor but also easy to make.