Rating: 4.5 stars
29 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 1
  • 4 star values: 4
  • 5 star values: 22

This Moroccan-style chicken dish features chicken thighs simmered in a mixture of onion, olives, dates, cinnamon and ginger.  Serve over couscous for a hearty meal.

David Bonom
Recipe by Cooking Light October 2011

Gallery

John Autry; Styling: Leigh Ann Ross

Recipe Summary

hands-on:
34 mins
total:
1 hr
Yield:
Serves 6 (serving size: 2 thighs and 1/2 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle chicken with pepper and salt. Melt 1 tablespoon butter in a 10-quart Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add 6 chicken thighs to pan; cook 4 minutes on each side or until browned. Remove chicken from pan. Repeat with remaining 1 tablespoon butter, remaining 1 tablespoon oil, and remaining 6 chicken thighs.

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  • Add onion and ginger to pan; sauté 8 minutes, stirring frequently. Add olives; sauté for 1 minute. Add flour and the next 4 ingredients (through cinnamon stick); cook 1 minute, stirring constantly. Add broth; bring to a boil, scraping pan to loosen browned bits. Cook for 1 minute. Return chicken to pan. Cover, reduce heat to low, and cook 12 minutes. Stir in dates; simmer 10 minutes or until chicken is done. Stir in juice, and garnish with basil.

Nutrition Facts

350 calories; fat 16g; saturated fat 4.5g; mono fat 7g; poly fat 3g; protein 29.1g; carbohydrates 21.9g; fiber 2.7g; cholesterol 125mg; iron 2mg; sodium 580mg; calcium 47mg.
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