Moroccan Chicken Thighs

Moroccan Chicken Thighs
Servings: 6 Prep 20 mins Cook 30 mins


  • 12 chicken thighs with bone (4-1/2 pounds total), skin removed
  • 3/4 teaspoon salt
  • 1 tablespoon olive oil
  • 2 medium onions, halved and thinly sliced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon cayenne
  • 1 can (14-1/2 ounces) chicken broth
  • 1/2 cup white wine
  • 1 tablespoon grated lemon rind

Make It

1. Season both sides of chicken with 1/4 teaspoon of the salt. Heat oil in 12-inch skillet over medium-high heat. Brown half the thighs at a time, 3 minutes per side. Remove.

2. In drippings, saute onion 5 minutes. Add cumin, turmeric, cinnamon, cayenne and remaining 1/2 teaspoon salt. Cook 1 minute. Add broth, wine and lemon rind. Return thighs to skillet so that they are partially covered by broth, tucking in pieces as needed. Bring to boiling; reduce heat to simmer.

3. Cook, uncovered, 15 minutes, turning thighs halfway, until internal temperature is 170 degrees F on instant-read thermometer. (Chicken may be made a day ahead; reheat before serving.)

4. Arrange over almond-raisin couscous. With slotted spoon, spoon onions and 1 cup liquid over top; serve additional sauce on side. Makes 6 servings.

Marinated Olive Tray:

5. Serve assorted purchased marinated olives, along with crackers and bread sticks.

Almond-Raisin Couscous:

6. In medium-size saucepan, toast 1/3 cup slivered almonds in 1 tablespoon olive oil until golden. With slotted spoon, remove; set aside. In same saucepan, prepare 2 packages (5.8 ounces each) roasted garlic and olive oil couscous mix as package directs, adding 1 can (14-1/2 ounces) petite diced tomatoes, drained, and 1/3 cup raisins; omit extra oil. Stir in almonds.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 711, Fat, total (g): 29, chol. (mg): 159, sat. fat (g): 7, carb. (g): 56, fiber (g): 6, pro. (g): 53, sodium (mg): 1293, Percent Daily Values are based on a 2,000 calorie diet.