Moroccan Chicken Thighs Recipe

Name: Moroccan Chicken Thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon brown sugar; 1/2 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1/2 teaspoon paprika; 1/4 teaspoon ground cinnamon; 1/8 teaspoon garlic powder; 1/8 teaspoon salt; 1/8 teaspoon pepper; 2 teaspoons all-purpose flour; 4 bone-in chicken thighs (about 1-1/2 pounds), skin removed; 1-1/2 teaspoons olive oil; 3 shallots, chopped; 1/2 cup plus 2 tablespoons reduced-sodium chicken broth, divided; 4 pitted dates, chopped; 1 teaspoon all-purpose flour; 1-1/2 teaspoons minced fresh cilantro; 1/4 cup water; 3 tablespoons reduced-sodium chicken broth; 1/8 teaspoon salt; Dash ground cumin; 1/3 cup uncooked couscous; 1-1/2 teaspoons slivered almonds, toasted

Servings: persons

1/2 teaspoon brown sugar
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon ground cinnamon
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
2 teaspoons all-purpose flour
4 bone-in chicken thighs (about 1-1/2 pounds), skin removed
1-1/2 teaspoons olive oil
3 shallots, chopped
1/2 cup plus 2 tablespoons reduced-sodium chicken broth, divided
4 pitted dates, chopped
1 teaspoon all-purpose flour
1-1/2 teaspoons minced fresh cilantro
1/4 cup water
3 tablespoons reduced-sodium chicken broth
1/8 teaspoon salt
Dash ground cumin
1/3 cup uncooked couscous
1-1/2 teaspoons slivered almonds, toasted

1
In a small bowl, combine the first eight ingredients. Set aside 1 teaspoon spice mixture; add flour to remaining mixture and sprinkle over chicken.
2
In a
3
coated with cooking spray, brown chicken in oil on both sides. Remove and keep warm. Add shallots to the pan; cook and stir over medium heat for 3 minutes. Stir in 1/2 cup broth and dates. Bring to a boil. Reduce heat; return chicken to the pan.
4
Cover and simmer for 20-25 minutes or until chicken juices run clear. Remove chicken and keep warm. Combine flour with reserved spice mixture and remaining broth until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cilantro.
5
For couscous, in a small saucepan, bring the water, broth, salt and cumin to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5-10 minutes or until water is absorbed. Fluff with a fork, then stir in almonds. Serve with chicken and sauce.

638

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1/2 teaspoon brown sugar, 1/2 teaspoon ground coriander, 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, and more.

Yes, Moroccan Chicken Thighs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Chicken Thighs

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