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Moroccan inspired chicken thighs

These tender chicken thighs are lightly spiced and have a hint of lemon.
Recipe and photo provided by Canola Eat Well
Chicken thighs with squash, couscous and chickpeas.
2 servings / 52 min 

Prep 30 min / Cook 20-22 min 

Ingredients
  • 2 tsp (10 mL) canola oil, divided
  • 2 (1/2 lb/250 g) bone-in, skinless, chicken thighs
  • 1 cup (250 mL) diced sweet onion
  • 2 cups (500 mL) peeled butternut squash, cut into 1/2 -inch (1 cm) cubes
  • 1 clove garlic, chopped
  • 1 tsp (5 mL) ground turmeric
  • 1/2 tsp (2mL) ground cinnamon
  • 3 tbsp (45 mL) golden raisins
  • 1 cup (250 mL) sodium-reduced chicken broth
  • 2 wide strips of lemon peel 
  • 2 tbsp (25 mL) lemon juice
  • 1/2 cup (125 mL) canned chickpeas, drained and rinsed
  • 1 tbsp (15 mL) chopped fresh parsley or cilantro
Directions
  1. 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.
  2. 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.
  3. 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.
  4. Stir in lemon juice and chickpeas; cook 2 minutes longer. 
  5. Transfer the chicken to plates. Spoon the broth and vegetables over the chicken and top with parsley.
Nutritional info per serving (1 of 2)
  • Calories 380
  • Protein 23 g
  • Total fat 11 g
    Saturated fat 2 g
    Cholesterol 85 mg
  • Carbohydrates 49 g
    Fibre 9 g
    Sugars 20 g
    Added sugars 0 g
  • Sodium 200 mg
  • Potassium 1009 mg
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