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Moroccan Chicken Thighs

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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 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)



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.

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