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Randy Mayor; Jen Rotenstreich Photo by: Randy Mayor; Jen Rotenstreich

Moroccan Chicken Thighs

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.

Cooking Light NOVEMBER 2001

  • Yield: 4 servings (serving size: 3/4 cup)

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)

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 275
  • Calories from fat: 29%
  • Fat: 8.9g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 1.8g
  • Protein: 23.1g
  • Carbohydrate: 22.7g
  • Fiber: 2.1g
  • Cholesterol: 94mg
  • Iron: 2mg
  • Sodium: 324mg
  • Calcium: 44mg
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Moroccan Chicken Thighs Recipe

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