Moroccan Chicken Thighs


User Avatar
Member since 2007
No Video

Serves | Prep Time | Cook Time 15

Why I Love This Recipe

One of the many great recipes from Cooking Light. This recipe calls for Calimyrna Figs. I don't know much about figs (beyond Fig Newtons). The only figs I could find at my grocery store were mission figs so I used them. I don't know how it might have changed the recipe....but as far as I know...it was fine, but that could be my fig ignorance talking. ENJOY!!!


Ingredients You'll Need

2 teaspoons olive oil 

1 pound skinless, boneless chicken thighs, trimmed and cut into bite-size pieces 

1/2 cup chopped fresh cilantro 

1/2 cup quartered dried Calimyrna figs (about 2 ounces) 

1/4 cup chopped green olives 

1 tablespoon bottled minced garlic 

3 tablespoons sweet Marsala or 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)


Directions

Preparation


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



Best served over yellow couscous. Does fine on rice as well.


Questions, Comments & Reviews



More Great Recipes: African | Dinner | Dinner Party | Main Dish
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11276 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51081 Downloads
FREE
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

450 Downloads
FREE
Slutty Brownies
Slutty Brownies
Oreo Balls
Oreo Balls
Mixed Berry Tart
Mixed Berry Tart