Moroccan Chicken Thighs

5.0(10)

Another of my torn from a magazine & dutifully filed away recipes. Zaar World Tour II has certainly provided an impetus to clearing out my get-around-to-it box. This is from the 12/21/04 issue of Family Circle magazine.

by SusieQusie·published 2006-05-25

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Chicken

Servings

6 serving(s)

Total time

55 min

prep 20 min

Calories / serving

230 kcal

Ingredients (11)

serves

12 skinless chicken thighschicken-thighs
3/4 teaspoon saltsalt
1 tablespoon olive oilolive-oil
2 medium onions, thinly slicedonion
1 teaspoon ground cumincumin
1/2 teaspoon ground turmericturmeric
1/2 teaspoon ground cinnamoncinnamon
1/8 teaspoon ground cayenne pepperpepper
1 3/4 cups chicken brothchicken-broth
1/2 cup white winewhite-wine
1 tablespoon grated lemon rindlemon

Instructions (6 steps)

01Season both sides of chicken with 1/4 teaspoon of the salt. Heat oil in a 12 inch skillet over medium high heat. Brown thighs half at a time, 3 minutes per side. Remove.
02In drippings, saute onion 5 minutes. Add cumin, turmeric, cinnamon, cayenne & remaining salt. Cook 1 minute.
03Add broth, wine & lemon rind.
04

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Rich recipe — supports nutrition-aware planning.