Moroccan Chicken Thighs Recipe
- 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
- 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.
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Moroccan Chicken Thighs(13)
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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.
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!
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.
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!
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