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Moroccan Chicken Thighs

Randy Mayor; Jen Rotenstreich
Yield 4 servings (serving size: 3/4 cup)
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.

Ingredients

  • 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)

Nutrition Information

  • calories 275
  • caloriesfromfat 29 %
  • fat 8.9 g
  • satfat 1.4 g
  • monofat 4.5 g
  • polyfat 1.8 g
  • protein 23.1 g
  • carbohydrate 22.7 g
  • fiber 2.1 g
  • cholesterol 94 mg
  • iron 2 mg
  • sodium 324 mg
  • calcium 44 mg

How to Make It

  1. 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.