Friday, December 11, 2009

Moroccan Chicken Thighs - Easy Recipe for Moroccan chicken thighs

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)

  1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes or until browned, stirring frequently.
  2. Stir in the chopped cilantro and remaining ingredients except cilantro sprigs; reduce heat to medium, and cook for 8 minutes, stirring occasionally.
  3. Garnish with cilantro sprigs, if desired.
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