MOROCCAN CHICKEN THIGHS
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.
Provided by SusieQusie
Categories Chicken
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Season 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.
- In drippings, saute onion 5 minutes. Add cumin, turmeric, cinnamon, cayenne & remaining salt. Cook 1 minute.
- Add broth, wine & lemon rind.
- Return chicken to skillet so pieces are partially covered with broth. Bring to a boil then reduce heat to low.
- Simmer, uncovered, 15 minutes or until done, turning chicken halfway through cooking time.
- Suggested side - couscous.
Nutrition Facts : Calories 230, Fat 8.2, SaturatedFat 1.8, Cholesterol 114.5, Sodium 634.9, Carbohydrate 5.1, Fiber 0.8, Sugar 2, Protein 29
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