Moroccan Chicken * 1.5 teaspoon ground ginger * 1.5 teaspoon ground fennel * 1.5 teaspoon ground cumin * 1.5 teaspoon ground coriander * 3/4 teaspoon ground allspice * 3/4 teaspoon ground cinnamon * 8 chicken thighs, bone in * OilIn a flat shallow container suitable for dredging, combine each of the dry spices. Mix well to evenly combine.
Dredge the chicken in the spice blend on both sides until fully coated. In a large pan of hot oil, sear the chicken on both sides, starting with the skin side down. Once seared, and golden brown on each side, place on a baking sheet and transfer to the oven. Bake at 375F for 25 - 30 minutes, or until juices run clear.
Reserve unused portion of spice blend in a sealed airtight container. Store in a cool dry area.
Chicken thighs can also be prepared skinless.