Dinner

Moroccan Chicken Thighs is for Dinner.

Moroccan Chicken Thighs takes several minutes to prepare.

Moroccan Chicken Thighs takes several minutes to cook.

Moroccan Chicken Thighs makes 6 servings.

The ingredients for Moroccan Chicken Thighs are:

1/2 teaspoon olive oil
2 pounds skinless, boneless chicken thighs (calories based on 4 thighs)
2 cups thinly sliced yellow onion
1 tablespoon minced peeled fresh ginger
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
4 garlic cloves, minced
1 1/2 cups fat-free, less-sodium chicken broth
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 cup dried apricots, halves

Here is how you make Moroccan Chicken Thighs:

PreparationHeat olive oil in a large Dutch oven over medium-high heat. Add half of chicken to pan; cook 5 minutes, browning on all sides. Remove chicken from pan. Repeat procedure with remaining chicken.Add onion to pan; saut? for 3 minutes or until tender. Add ginger and next 6 ingredients (through garlic); saut? for 30 seconds or until fragrant. Stir in broth, scraping pan to loosen browned bits. Return chicken to pan; bring to a simmer. Cover, reduce heat, and simmer 1 hour or until chicken is tender.Remove chicken from pan with a slotted spoon; cool slightly. Cut chicken into bite-sized pieces. Add chicken, chickpeas, and apricots to pan. Cover and simmer 10 minutes or until thoroughly heated.Serve over couscous. Makes 8 3/4 cup servings. (As made in this recipe, using 4 large thighs- estimate 6 servings)Number of Servings: 6Recipe submitted by SparkPeople user GNAT824.

The nutritional information for Moroccan Chicken Thighs is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 273.8

• Total Fat: 5.6 g
• Cholesterol: 77.6 mg
• Sodium: 726.0 mg
• Total Carbs: 33.8 g
• Dietary Fiber: 5.4 g
• Protein: 23.1 g