Moroccan-Spiced Chicken Thighs

Moroccan-Spiced Chicken Thighs Recipe
Oxmoor House
Chicken thighs cooked in a smoky, acidic tomato sauce combine seamlessly with a sweet, nutty couscous to create a hearty North African—inspired meal. While the chicken simmers, prepare the couscous so both dishes will be ready at the same time.

Yield:

4 servings (serving size: 2 chicken thighs and 1/4 cup tomato sauce)

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 273
Caloriesfromfat 0.0 %
Fat 12.9 g
Satfat 3.6 g
Monofat 4.9 g
Polyfat 3.6 g
Protein 31.4 g
Carbohydrate 5.4 g
Fiber 1.2 g
Cholesterol 112 mg
Iron 3 mg
Sodium 479 mg
Calcium 42 mg

Ingredients

1/4 teaspoon salt
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
8 skinless, boneless chicken thighs (1 1/2 pounds)
Cooking spray
1 (14.5-ounce) can fire-roasted diced tomatoes with garlic, undrained
Chopped fresh cilantro (optional)

Preparation

1. Combine first 4 ingredients. Rub chicken thighs with spice mixture.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 2 minutes. Turn chicken over; stir in tomatoes. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Uncover and cook 1 minute or until liquid is reduced by half. Sprinkle with cilantro, if desired.

Serve with: Whole Wheat Couscous and Apricots

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light Fresh Food Fast Weeknight Meals

March 2010
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