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

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.

Recipe by Cooking Light November 2001

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Credit: Randy Mayor; Jen Rotenstreich

Recipe Summary

Yield:
4 servings (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

275 calories; calories from fat 29%; fat 8.9g; saturated fat 1.4g; mono fat 4.5g; poly fat 1.8g; protein 23.1g; carbohydrates 22.7g; fiber 2.1g; cholesterol 94mg; iron 2mg; sodium 324mg; calcium 44mg.
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