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    Moroccan Chicken Thighs

    Source of Recipe

    Cooking Light-11/01

    List of Ingredients

    • 2 teaspoons olive oil
    • 1 pound skinless, boneless chicken thighs, trimmed and cut into bite-size pieces
    • 1/2 cup chopped fresh cilantro
    • 1/2 cup quartered dried Calimyrna Figs (about 2 ounces)
    • 1/4 cup chopped green olives
    • 1 tablespoon bottled minced garlic
    • 3 tablespoons sweet Marsala or Madeira
    • 2 tablespoons honey
    • 2 tablespoons balsamic vinegar
    • 1/2 teaspoon ground coriander
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon ground cardamom
    • Cilantro sprigs (optional)


    1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes or until browned, stirring frequently. Stir in the chopped cilantro and remaining ingredients except cilantro sprigs; reduce heat to medium, and cook for 8 minutes, stirring occasionally. Garnish with cilantro sprigs, if desired.

    2. Yield: 4 servings (serving size: 3/4 cup).

    Final Comments

    Serve over a bed of couscous.




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