Moroccan-Spiced Chicken Thighs

Chicken thighs cooked in a smoky, acidic tomato sauce combine seamlessly with a sweet, nutty couscous to create a hearty North African—inspired meal. While the chicken simmers, prepare the couscous so both dishes will be ready at the same time.

Yield: 4 servings (serving size: 2 chicken thighs and 1/4 cup tomato sauce)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 273
  • Calories from fat: 0.0%
  • Fat: 12.9g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 3.6g
  • Protein: 31.4g
  • Carbohydrate: 5.4g
  • Fiber: 1.2g
  • Cholesterol: 112mg
  • Iron: 3mg
  • Sodium: 479mg
  • Calcium: 42mg

Ingredients

  • 1/4 teaspoon salt
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried thyme
  • 8 skinless, boneless chicken thighs (1 1/2 pounds)
  • Cooking spray
  • 1 (14.5-ounce) can fire-roasted diced tomatoes with garlic, undrained
  • Chopped fresh cilantro (optional)

Preparation

  1. 1. Combine first 4 ingredients. Rub chicken thighs with spice mixture.
  2. 2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 2 minutes. Turn chicken over; stir in tomatoes. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Uncover and cook 1 minute or until liquid is reduced by half. Sprinkle with cilantro, if desired.
  3. Serve with: Whole Wheat Couscous and Apricots
Note:

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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