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Moroccan Chicken Thighs

 Moroccan Chicken Thighs
“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
2 ServingsPrep: 25 min. Cook: 40 min.

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
  • 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
  • COUSCOUS:
  • 1/4 cup water
  • 3 tablespoons reduced-sodium chicken broth
  • 1/8 teaspoon salt
  • Dash ground cumin
  • 1/3 cup uncooked couscous

2 of 2

Moroccan Chicken Thighs (continued)

Ingredients (continued)

  • 1-1/2 teaspoons slivered almonds, toasted

Directions

  • In a small bowl, combine the first eight ingredients. Set aside 1
  • teaspoon spice mixture; add flour to remaining mixture and sprinkle
  • over chicken.
  • 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.
  • 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.
  • 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.
Nutritional Facts: 1 each equals 644 calories, 24 g fat (6 g saturated fat), 174 mg cholesterol, 685 mg sodium, 51 g carbohydrate, 4 g fiber, 57 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.