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moroccan-inspired-chicken-thighs

Moroccan-Inspired Chicken Thighs

These tender chicken thighs, in a golden sauce of squash, golden raisins and chickpeas are lightly spiced and have a hint of lemon. Serve over a bed of couscous.
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Course: Main Course
Preparation: Saute/Stir-fry
keywords: canola oil, chicken, squash
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 2 servings
Author: Pat Moynihan Morris and Canola Eat Well

Ingredients

  • 2 tsp canola oil, divided
  • 2 (1/2 lb / 250 g) bone-in, skinless, chicken thighs
  • 1 cup diced sweet onion
  • 2 cups peeled butternut squash, cut into 1/2 - inch (1 cm) cubes
  • 1 clove garlic, chopped
  • 1 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 3 Tbsp golden raisins
  • 1 cup sodium-reduced chicken broth
  • 2 wide strips of lemon peel
  • 2 Tbsp lemon juice
  • 1/2 cup canned chickpeas, drained and rinsed
  • 1 Tbsp chopped fresh parsley or cilantro

Instructions

  • In large non-stick skillet, heat 1 tsp (5 mL) canola oil over medium-high heat. Add chicken and cook until golden brown; about 4 minutes on each side. Remove to a plate; cover and keep warm.
  • Add remaining canola oil, onion and squash; cook stirring occasionally, until softened, about 3 minutes. Add garlic, turmeric, cinnamon and raisins; stir to coat vegetables.
  • Add chicken broth and lemon strips to skillet; and bring to a simmer. Return chicken to skillet; cover and cook until chicken is cooked through, 10 to 12 minutes.
  • Stir in lemon juice and chick peas; cook 2 minutes longer.
  • Transfer the chicken to plates. Spoon the broth and vegetables over the chicken and top with parsley.
Nutrition Facts
Moroccan-Inspired Chicken Thighs
Serving Size
 
490 g
Amount per Serving
Calories
380
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
85
mg
28
%
Sodium
 
200
mg
9
%
Potassium
 
1009
mg
29
%
Carbohydrates
 
49
g
16
%
Fiber
 
9
g
38
%
Sugar
 
20
g
22
%
Protein
 
23
g
46
%
* Percent Daily Values are based on a 2000 calorie diet.