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Full Online Book HomeLearning KitchenEthnic_misc - Moroccan-style Chicken Thighs
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Ethnic_misc - Moroccan-style Chicken Thighs Post by :Jaguar Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1343

Click below to download : Ethnic_misc - Moroccan-style Chicken Thighs (Format : PDF)

Ethnic_misc - Moroccan-style Chicken Thighs

2 tsp. ground cumin
1 tsp. ground cardamom
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground red pepper
1/4 tsp. black pepper
8 chicken thighs -- skinned
2 tsp. olive oil
1 (15 oz.) can chickpeas -- rinsed and drained
1 (15 oz.) can diced tomatoes (no salt pref) -- drained
2 cups zucchini
1/2 cup fat-free chicken broth -- low sodium variety
1 tbsp. fresh lemon juice
cilantro sprigs -- optional

Combine first 6 ingredients in a small bowl; rub chicken with cumin mixture. Heat oil in a large nonstick skillet over medium-high heat.

Add chicken, and saute 3 minutes on each side. Add chickpeas and tomatoes and cook 5 minutes. Add zucchini and broth; bring to a boil. Cover, reduce heat and simmer 10 minutes. Stir in lemon juice. Garnish with cilantro, if desired.

Makes 4 servings (serving size: 2 thighs and 1/2 cup chickpea mixture).

Nutritional analysis: 338 calories; 29% from fat; 10g fat (sat fat 2.1g), 34.9g protein; 25.9g carbo, 3.1g fiber; 113mg chol; 4.8mg Iron; 625mg sodium; 95mg calcium.
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Ethnic_misc - Moroccan Chicken Thighs Ethnic_misc - Moroccan Chicken Thighs

Ethnic_misc - Moroccan Chicken Thighs
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

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1 whole chicken Juice of one sour orange 4 cloves cushed garlic Cumin (to taste) Salt (to taste) Stab the chicken all over with a knife. Rub crushed garlic all over the chicken and sprinkle with juice. Season the entire chicken with cumin and salt. Let sit over night in refrigerator. Put in 350º preheated oven and cook until fully cooked and nicely browned -- about 45 minutes.