November 28th, 2012
What’s for Dinner? Moroccan Boneless Chicken Thighs, Recipe, Easy, Gluten Free!!
Moroccan food is a blend of cuisines from different nationalities. It is refined and it is very flavorful. I have had this recipe for a long time. And, every time I make it, I give a little twist. You know, a little bit of this and a little bit of that.
It calls for boneless chicken thighs. To tell you the truth, you could probably, make it with chicken breasts, but I think the dark meat gives it that extra flavor and moisture. So, here it goes.
Moroccan Boneless Chicken Thighs
4 teaspoons olive oil
1 pound skinless, boneless chicken thighs, trimmed and cut into bite size pieces
1/2 chopped fresh cilantro
1 cup figs, quartered (I used my frozen figs, but you can buy fresh ones at the supermarket. If all fails, then buy dried figs.)
1/2 cup chopped green olives
4 garlic cloves, chopped
6 tablespoons Madeira wine
3 tablespoons honey
4 tablespoons balsamic vinegar (I used Pompeian…it is gluten free.)
3/4 teaspoon coriander
3/4 teaspoon ground cumin
1/2 teaspoon ground cardamon
Heat oil in a large nonstick skillet over medium high heat. Add chicken; cook until browned; about 10 to 12 minutes. Stir frequently.
Stir in the chopped cilantro and remaining ingredients; reduce heat to medium, and cook for about 8 to 10 minutes, stirring occasionally.
I did not garnish it, but you can do so with a few sprigs of the cilantro.
It is supposed to be served over a bed of couscous, but due to gluten allergy, the choice for that evening was mashed potatoes.
It is so easy; takes no time to assemble and cook. The flavors of the honey and vinegar give it a unique taste.
Enjoy and make it your own!!
Tags: Delaware Beaches, Easy, Gluten Free, Moroccan Boneless Chicken Thighs, Recipe, South Florida, Southern Delaware, Sussex County, What's for Dinner?
