Moroccan Chicken Thighs

Becky Luigart-Stayner; Cindy Barr; Sabrina Bone; Kathleen Kanen

Inspired by North African tagines, this Moroccan chicken recipe uses skinless, boneless chicken thighs and is ready in a little over an hour.  Serve the chicken over couscous, and garnish with a cilantro sprig for color.

Yield: 8 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 301
  • Calories from fat: 29%
  • Fat: 9.7g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 2.2g
  • Protein: 24.5g
  • Carbohydrate: 28.2g
  • Fiber: 5.2g
  • Cholesterol: 76mg
  • Iron: 2.7mg
  • Sodium: 397mg
  • Calcium: 53mg

Ingredients

  • 1/2 teaspoon olive oil
  • 2 pounds skinless, boneless chicken thighs
  • 2 cups thinly sliced yellow onion
  • 1 tablespoon minced peeled fresh ginger
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon freshly ground black pepper
  • 4 garlic cloves, minced
  • 1 1/2 cups fat-free, less-sodium chicken broth
  • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 1 (7-ounce) package dried apricots (about 1 1/3 cups), halved

Preparation

  1. Heat olive oil in a large Dutch oven over medium-high heat. Add half of chicken to pan; cook 5 minutes, browning on all sides. Remove chicken from pan. Repeat procedure with remaining chicken.
  2. Add onion to pan; sauté for 3 minutes or until tender. Add ginger and next 6 ingredients (through garlic); sauté for 30 seconds or until fragrant. Stir in broth, scraping pan to loosen browned bits. Return chicken to pan; bring to a simmer. Cover, reduce heat, and simmer 1 hour or until chicken is tender.
  3. Remove chicken from pan with a slotted spoon; cool slightly. Cut chicken into bite-sized pieces. Add chicken, chickpeas, and apricots to pan. Cover and simmer 10 minutes or until thoroughly heated.
Note:

This braise tastes best with dried California apricots; Moroccan chicken thighs are brighter and slightly more sour than Turkish ones.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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