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Tried this dish last night....wonderful flavor! Rec: Moroccan Chicken Thighs

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Joined: Dec 9, 2005


Posted to Thread #2163 at 1:50 pm on Jun 2, 2006

Moroccan Chicken Thighs
Serve over a bed of couscous.

2 teaspoons olive oil
1 lb. skinless, boneless chicken thighs, trimmed and cut into bite-size pieces
1/2 cup chopped fresh cilantro
1/2 cup (about 2 oz) quartered dried Calimyrna figs (used dried black mission figs)
1/4 cup chopped green olives
1 tablespoon bottled minced garlic (used fresh)
3 tablespoons sweet Marsala or Madeira (used Madeira)
2 tablespoons honey
2 tablespoons balsamic vinegar
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground cardamom
Cilantro sprigs (optional)

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.

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

Nutrition per serving
Calories 275(29% from fat); fat 8.9g (sat 1.4g,mono 4.5g,poly 1.8g); protein 23.1g; cholesterol 94mg; calcium 44mg; sodium 324mg; fiber 2.1g; iron 2mg; carbohydrate 22.7g

Source: 11/01 Cooking Light

Pat's notes: Incredible flavor, really delicious. I think it would pair well with mashed potatoes or steamed rice (especially Jasmine rice) or couscous but since we're low-carbing it right now I steamed cauliflower and mashed it (aka mock mashed potatoes). Yummy.


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