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Moroccan-Spiced Chicken Thighs

Oxmoor House
Prep time 8 mins
Cook time 15 mins
Yield 4 servings (serving size: 2 chicken thighs and 1/4 cup tomato sauce)
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.

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)

Nutrition 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

How to Make It

  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.

  3. Serve with: Whole Wheat Couscous and Apricots

Cook's Notes

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.

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