Randy Mayor; Jen Rotenstreich
4 servings (serving size: 3/4 cup)

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.

How to Make It

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.

Ratings & Reviews

Wonderful Recipe

August 31, 2016
Delicious!  Wonderful mix of flavors.  I'll definitely make this again.

EllenDeller's Review

September 15, 2012
A quick and easy home meal that could also be the centerpiece of a company dinner. This is a delicious dish. I keep the thighs whole and double the spices, adding crushed red pepper and more cilantro at the end. I don't normally have maderia or marsala, so I use sweet vermouth instead. Also nice with toasted slivered almonds on top. Served with couscous cooked in chicken stock and steamed red kale.

Dmaloneace's Review

February 27, 2012
Really good recipe. Served over couscous. Next time I will double the sauce.

VickiJames's Review

February 21, 2012

Dantewyo's Review

August 17, 2011
This is an excellent recipe. I have made it many times over the years and have not found a need to change the recipe. This is very easy to make and extremely tasty!