Moroccan Chicken Thighs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 tsp ground cinnamon1/2 tsp ground ginger1/4 tsp salt1/4 tsp black pepper4 bone-in chicken thighs (skin removed)1 tbsp olive oil2 tbsp shallots, diced3/4 cup chicken broth3/4 cup white wine2 cup chickpeas1 mango (diced)1 cup (dry) couscous1/4 cup chopped pistachios1 tbsp dried cilantro
1. Preheat oven to 400*C. In a medium bowl, mix cinnamon, ginger, salt, and pepper. Add chicken and toss to coat.
2. In a deep ovenproof skillet, heat the oil over medium-high heat. Add chicken and cook about 4 minutes until golden brown; turn over and brown 3 minutes. Remove from skillet and set aside. Add shallots and cook 1 minute. Stir in broth and wine, scraping up the brown bits.
3. Return chicken to skillet and add the chickpeas and diced mango. Cover and place in oven; bake 30 minutes.
4. Prepare couscous per instructions on packaging. Serve chicken of couscous and garnish with pistachios and cilantro.
Serving Size: 4 servings
2. In a deep ovenproof skillet, heat the oil over medium-high heat. Add chicken and cook about 4 minutes until golden brown; turn over and brown 3 minutes. Remove from skillet and set aside. Add shallots and cook 1 minute. Stir in broth and wine, scraping up the brown bits.
3. Return chicken to skillet and add the chickpeas and diced mango. Cover and place in oven; bake 30 minutes.
4. Prepare couscous per instructions on packaging. Serve chicken of couscous and garnish with pistachios and cilantro.
Serving Size: 4 servings
Nutritional Info Amount Per Serving
- Calories: 418.6
- Total Fat: 11.2 g
- Cholesterol: 58.2 mg
- Sodium: 748.3 mg
- Total Carbs: 50.1 g
- Dietary Fiber: 7.8 g
- Protein: 23.2 g
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