Moroccan-Style Chicken Thighs

10-12
Servings
34m
Prep Time
60m
Cook Time
1h 34m
Ready In


"From Cooking Light, October 2011. This Moroccan-style chicken dish features chicken thighs simmered in a mixture of onion, olives, dates, cinnamon and ginger. Serve over couscous or rice for a hearty meal."

Original recipe yields 10-12 servings
OK

Nutritional

  • Serving Size: 1 (521.1 g)
  • Calories 523.9
  • Total Fat - 34 g
  • Saturated Fat - 9.5 g
  • Cholesterol - 172.8 mg
  • Sodium - 399.2 mg
  • Total Carbohydrate - 25 g
  • Dietary Fiber - 4.3 g
  • Sugars - 16.4 g
  • Protein - 31.7 g
  • Calcium - 66.5 mg
  • Iron - 2.7 mg
  • Vitamin C - 58.5 mg
  • Thiamin - 0.3 mg

Step 1

Sprinkle chicken with pepper and salt.

Step 2

Melt 1 tablespoon butter in a 10-quart Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add 6 chicken thighs to pan; cook 4 minutes on each side or until browned.

Step 3

Remove chicken from pan. Repeat with remaining 1 tablespoon butter, remaining 1 tablespoon oil, and remaining 6 chicken thighs.

Step 4

Add onion and ginger to pan; sauté 8 minutes, stirring frequently. Add olives; sauté for 1 minute.

Step 5

Add flour and the next 4 ingredients (through cinnamon stick); cook 1 minute, stirring constantly. Add broth; bring to a boil, scraping pan to loosen browned bits. Cook for 1 minute.

Step 6

Return chicken to pan. Cover, reduce heat to low, and cook 12 minutes. Stir in dates; simmer 10 minutes or until chicken is done. Stir in juice, and garnish with basil or parsley.

Tips & Variations


  • Large dutch oven, or
  • Large covered pot

Related

ImPat

OMG this is so good and so full of flavour, I scaled back to use 6 thighs for 3 of us so skipped step 3, also only made up to step 5 left for about 2 hours before recommencing for the last step (had to leave the kitchen free for the DH and continued for the last bit while he was eating), thank you for a delicious meal KUW, made for Alphabet Soup tag game.

review by:
(24 Feb 2015)