Break open your spice cabinet for this Moroccan recipe that turns chicken thighs into inspired ethnic cuisine in minutes. Serve over couscous and top with cilantro.
2 teaspoons olive oil
1 pound skinless, boneless chicken thighs, trimmed and cut into bite-size pieces
1/2 cup chopped fresh cilantro
1/2 cup quartered dried Calimyrna figs (about 2 ounces)
1/4 cup chopped green olives
1 tablespoon bottled minced garlic
3 tablespoons sweet Marsala or Madeira
2 tablespoons honey
2 tablespoons balsamic vinegar
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground cardamom
Cilantro sprigs (optional)
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes or until browned, stirring frequently. Stir in the chopped cilantro and remaining ingredients except cilantro sprigs; reduce heat to medium, and cook for 8 minutes, stirring occasionally. Garnish with cilantro sprigs, if desired.
A quick and easy home meal that could also be the centerpiece of a company dinner. This is a delicious dish. I keep the thighs whole and double the spices, adding crushed red pepper and more cilantro at the end. I don't normally have maderia or marsala, so I use sweet vermouth instead. Also nice with toasted slivered almonds on top. Served with couscous cooked in chicken stock and steamed red kale.