Moroccan Chicken Thighs Recipe
Moroccan Chicken Thighs Recipe photo by Taste of Home

Moroccan Chicken Thighs Recipe

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“My husband and I love Mediterranean and Middle Eastern food. This recipe has lots of flavor and is one of our favorites.” Susan Mills - Three Rivers, California
TOTAL TIME: Prep: 25 min. Cook: 40 min.
MAKES:2 servings
TOTAL TIME: Prep: 25 min. Cook: 40 min.
MAKES: 2 servings


  • 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
  • SAUCE:
  • 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

Nutritional Facts

1 each: 644 calories, 24g fat (6g saturated fat), 174mg cholesterol, 685mg sodium, 51g carbohydrate (15g sugars, 4g fiber), 57g protein


  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 large nonstick skillet 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.
  3. 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.
  4. 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. Yield: 2 servings.
Originally published as Moroccan Chicken Thighs in Healthy Cooking February/March 2009, p57

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Oct. 11, 2013

"I bought a case of couscous and was looking for recipes to make it. Found this and am so glad I did. This is incredible, so flavorful. Recipe sound complicate with a lengthy ingredient list but it is not complicated at all and most of the ingredients are items I usually have on hand. Will definitely be making this again, soon. Thanks for sharing."

Reviewed Aug. 23, 2013

"awesome flavor"

Reviewed Apr. 9, 2013

"This is a winner! I don't normally do anything fancy on a school night, but this was a snap. I tripled the recipe, put the chicken in a baking dish in a 200 degree oven to keep warm while I cooked the onions (didn't have shallots). I love dates, but only had dried apricots and they tasted great. Next time I will double the sauce too! Really great recipe!"

Reviewed Nov. 3, 2012

"This was really yummy, I have to agree the sauce was so good. I loved the dates with it as well. I don't think I will make it often though because it is a bit lengthy."

Reviewed Oct. 18, 2011

"As a mediocre cook...I tend to shy away from recipes that look involved...however, I must say...this is prob the best chicken dish I have ever tasty!!! Amazing...simply amazing!"

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