Delicious, I would also double the spices to enhance the flavor. Quick and easy to prepare, we served it over Basmati Rice.
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.
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- 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
- 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)
- 1. Combine first 4 ingredients. Rub chicken thighs with spice mixture.
- 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.
- Serve with: Whole Wheat Couscous and Apricots
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