Moroccan Chicken Thighs

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.

Yield: 4 servings (serving size: 3/4 cup)
Recipe from Cooking Light

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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

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

  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.
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