Easy recipe for Moroccan chicken thighs. Enjoy Moroccan cooking an learn how to make best chicken thighs. Serve over a bed of couscous.
Yield: 4 servings (serving size: 3/4 cup)
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.
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.