posted by Terrytx 12-05-101 7:55 AM
* Exported from MasterCook *
Moroccan Chicken Thighs
Recipe By :Cooking Light Magazine. November 2001. Page: 194.
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
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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)
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.
Yield: 4 servings (serving size: 3/4 cup).
Serve over a bed of couscous.