Moroccan-Spiced Chicken Thighs |
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Prep Time: 8 Minutes Cook Time: 15 Minutes |
Ready In: 23 Minutes Servings: 4 |
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Chicken thighs cooked in a smoky, acidic tomato sauce combine seamlessly with a sweet, nutty couscous to create a hearty North African—inspired meal. While the chicken simmers, prepare the couscous so both dishes will be ready at the same time. Ingredients:
1/4 teaspoon salt |
1/2 teaspoon smoked paprika |
1/2 teaspoon ground cumin |
1/2 teaspoon dried thyme |
8 skinless, boneless chicken thighs (1 1/2 pounds) |
cooking spray |
1 (14.5-ounce) can fire-roasted diced tomatoes with garlic, undrained |
chopped fresh cilantro (optional) |
Directions:
1. Combine first 4 ingredients. Rub chicken thighs with spice mixture.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 2 minutes. Turn chicken over; stir in tomatoes. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Uncover and cook 1 minute or until liquid is reduced by half. Sprinkle with cilantro, if desired.
3. Serve with: Whole Wheat Couscous and Apricots
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