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Moroccan Chicken Thighs

Cooking Light
Moroccan Chicken Thighs
Becky Luigart-Stayner; Cindy Barr; Sabrina Bone; Kathleen Kanen
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Worthy of a Special Occasion

Inspired by North African tagines, this aromatic dish uses skinless, boneless chicken thighs and is ready in a little over an hour. This braise tastes best with dried California apricots; they're brighter and slightly more sour than Turkish ones. Serve over couscous, and garnish with a cilantro sprig for color.

Yield: 8 servings (serving size: about 3/4 cup)

Ingredients

  • 1/2  teaspoon  olive oil
  • 2  pounds  skinless, boneless chicken thighs
  • 2  cups  thinly sliced yellow onion
  • 1  tablespoon  minced peeled fresh ginger
  • 1  teaspoon  ground cumin
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  ground coriander
  • 1/2  teaspoon  ground cinnamon
  • 1/2  teaspoon  freshly ground black pepper
  • 4  garlic cloves, minced
  • 1 1/2  cups  fat-free, less-sodium chicken broth
  • 1  (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 1  (7-ounce) package dried apricots (about 1 1/3 cups), halved

Preparation

Heat olive oil in a large Dutch oven over medium-high heat. Add half of chicken to pan; cook 5 minutes, browning on all sides. Remove chicken from pan. Repeat procedure with remaining chicken.

Add onion to pan; sauté for 3 minutes or until tender. Add ginger and next 6 ingredients (through garlic); sauté for 30 seconds or until fragrant. Stir in broth, scraping pan to loosen browned bits. Return chicken to pan; bring to a simmer. Cover, reduce heat, and simmer 1 hour or until chicken is tender.

Remove chicken from pan with a slotted spoon; cool slightly. Cut chicken into bite-sized pieces. Add chicken, chickpeas, and apricots to pan. Cover and simmer 10 minutes or until thoroughly heated.

Nutritional Information

Calories:
301 (29% from fat)
Fat:
9.7g (sat 2.5g,mono 3.8g,poly 2.2g)
Protein:
24.5g
Carbohydrate:
28.2g
Fiber:
5.2g
Cholesterol:
76mg
Iron:
2.7mg
Sodium:
397mg
Calcium:
53mg
Mark Scarbrough, Cooking Light, JANUARY 2008

Member Ratings and Reviews

5 stars

My family asked me not to make this again. My husband said it could have been served at his fraternity's hell week!01/19/09

5 stars
Sharon
One of our favorite meals. You need to cut the apricots in half and amp up the spices to give it more kick. Absolutely yummy.12/15/08