Email to Terry Ward      

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)
  






Instructions



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.