Cinnamon, cumin and ginger add authentic Moroccan flavor to boneless chicken thighs in this entrée that's ready in less than 30 minutes. Photo credit: Sommer Collier from A Spicy Perspective.
10m
PREP TIME
15m
COOK TIME
349
CALORIES
11
INGREDIENTS
Cinnamon, cumin and ginger add authentic Moroccan flavor to boneless chicken thighs in this entrée that's ready in less than 30 minutes. Photo credit: Sommer Collier from A Spicy Perspective.
10m
PREP TIME
15m
COOK TIME
349
CALORIES
11
INGREDIENTS
Ingredients 4 Servings
- 2 tablespoons flour, divided
- 1 1/4 teaspoons McCormick® Ground Cinnamon
- 1/2 teaspoon McCormick® Ground Cumin
- 1/2 teaspoon McCormick® Ground Ginger
- 1/4 teaspoon McCormick® Ground Cayenne Red Pepper
- 1/4 teaspoon McCormick® Sea Salt Grinder
- 4 small boneless skinless chicken thighs (1 1/4 pounds)
- 1 tablespoon olive oil
- 1 cup chicken broth
- 1/2 cup pitted whole dates, sliced
- 1/4 cup toasted sliced almonds
INSTRUCTIONS
- 1 Mix 1 tablespoon of the flour, cinnamon, cumin, ginger, ground red pepper and sea salt in shallow dish. Coat both sides of chicken with spice mixture.
- 2 Heat oil in large skillet on medium heat. Add chicken; cook 3 minutes per side or until golden brown.
- 3 Mix remaining 1 tablespoon flour and broth; add to skillet. Bring to boil. Stir in dates and almonds. Reduce heat to low; simmer, covered, 7 minutes, or until chicken is cooked through. Serve over couscous or rice.
NUTRITION INFORMATION
(per Serving)
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