Moroccan Chicken Thighs

Moroccan Chicken Thighs Recipe
Randy Mayor; Jen Rotenstreich
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.


4 servings (serving size: 3/4 cup)

Recipe from

Cooking Light

Nutritional 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


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)


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.