| Moroccan Chicken
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| Servings: 4 Category: Main Dish |
(217 ratings) |
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Nutrition
Information:
Calories:
280
Protein:
28g
Carbs:
14 g
Fat:
11 g
Saturated Fat:
2 g
Sodium:
294 mg
Fiber:
2 g
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Ingredients - 1 tablespoon olive oil
- 1/4 cup chopped almonds
- 2 cloves garlic, minced
- 8 chicken thighs, skinned and boned
- 1 cup bottled salsa
- 1/4 cup water
- 2 tablespoons dried currants
- 1 tablespoon honey
- 3/4 teaspoon ground cumin
- 1/2 teaspoon cinnamon
Instructions - Heat oil in skillet over medium high heat until hot. Add almonds and cook until golden brown. Remove with slotted spoon and set aside.
- Add garlic and chicken to same skillet that almonds were cooked in. Saute, turning once, for 5 minutes or until browned.
- Mix together salsa, water, currants, honey, cumin and cinnamon. Add mixture to chicken and stir well. Reduce heat to medium, cover and cook. Stir and baste occasionally for 20 minutes. Add more water if necessary.
- Top with chopped almonds. Try serving over 1/2 - 1 cup whole wheat couscous or brown rice.
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