Moroccan Chicken Thighs Recipe

5 13 11
Moroccan Chicken Thighs Recipe
Moroccan Chicken Thighs Recipe photo by Taste of Home
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Moroccan Chicken Thighs Recipe

Read Reviews
5 13 11
Publisher Photo
“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
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. Cook: 40 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 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
  • 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.
Originally published as Moroccan Chicken Thighs in Healthy Cooking February/March 2009, p57

Nutritional Facts

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

  • 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
  • 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 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

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Reviews forMoroccan Chicken Thighs

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ConnieK User ID: 282614 91944
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."

MY REVIEW
gourmetwanttabe User ID: 6662108 82563
Reviewed Aug. 23, 2013

"awesome flavor"

MY REVIEW
Beanski User ID: 7219527 91943
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!"

MY REVIEW
truejoie User ID: 6609726 157540
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."

MY REVIEW
Aisy0714 User ID: 6281999 64230
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 made...so tasty!!! Amazing...simply amazing!"

MY REVIEW
indyhannah1 User ID: 4180670 111205
Reviewed Oct. 7, 2011

"What a great dish! The sauce was simply delish. My 9-yr-old picky eater gave me the thumbs-up. A definite keeper!"

MY REVIEW
bigmamacooks User ID: 2760788 91884
Reviewed Sep. 12, 2011

"I doubled the sauce ingredients in anticipation of a great flavor. I was not disappointed! I am always in awe of how well cinnamon and meat go together. I am going to think of other uses for the spice blend in this recipe!"

MY REVIEW
s_pants User ID: 174050 141521
Reviewed May. 16, 2011

"Such good flavor! I loved the chicken with the couscous and sauce...all went together so well."

MY REVIEW
jnettmcb User ID: 4633721 91883
Reviewed Mar. 24, 2011

"I've made this several times for my family of 3, doubling the recipe so as to have leftovers and each time I NEVER have leftovers... we (or I should say my 16 yr old son) eat it all! Yummy!"

MY REVIEW
kcgardener User ID: 4018476 82546
Reviewed Feb. 5, 2011

"Made this last weekend... SOO GOOD!!! made a few adjustments a little more cinn. and threw in a little more after tasting ... My husband wasn't sure about Moraccan cooking but he ate the last little bit!!! < LOL still saying didn't know about the cinn>>>> WILL MAKE AGAIN!!!"

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