Moroccan Chicken Thighs

I should probably call this recipe Moroccan "inspired" chicken thighs. It's not particularly authentic. But it does have a lot of the flavors and ingredients I associate with Moroccan food -- olives, dried fruit, cardamon and coriander.

This chicken works well for those days when you're feeling indecisive. It's sweet from the figs, marsala and honey, salty and briny from the olives, and tangy from the balsamic vinegar. So it satisfies multiple cravings. The recipe isn't spicy as written, but you could easily add some cayenne if you want a little heat.

It's also a great dish for substitutions. Don't have dried figs? Use dried apricots. Out of marsala? Use sherry. No chicken thighs? I'm sure breasts would work just fine.

Serve the chicken over couscous to keep that Moroccan theme going. Or serve it over rice if that's easier. This time I put the chicken over quinoa, an even healthier alternative, and that was good too.

This dish comes together fast. You need to have all your ingredients ready to go once you start cooking.

Chop up the olives and figs and mince the garlic.

Cut the chicken into bite-size pieces.

Heat the oil, add the chicken, and cook for about 5 minutes until it's browned.

Add the remaining ingredients and cook for 8 minutes.

The sauce will thicken up into a syrupy consistency as it cooks.

And that's it! Serve over couscous, rice, or quinoa.

Moroccan Chicken Thighs

Recipe from Cooking Light

2 tsp olive oil

1 pound skinless, boneless chicken thighs, trimmed and cut into bite-size pieces

1/2 cup chopped fresh cilantro

1/2 cup quartered dried Calimyrna figs (about 2 ounces)

1/4 cup chopped green olives

1 Tbsp minced garlic

3 Tbsp sweet Marsala or Madeira (I used sherry)

2 Tbsp honey

2 Tbsp balsamic vinegar

1/2 tsp ground coriander

1/2 tsp ground cumin

1/4 tsp ground cardamom

1.      Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes or until browned, stirring frequently.

2.      Stir in the chopped cilantro and remaining ingredients; reduce heat to medium, and cook for 8 minutes, stirring occasionally.

3.      Serve over couscous, rice, or quinoa.

Serves 3-4