Moroccan inspired chicken thighs
These tender chicken thighs are lightly spiced and have a hint of lemon.
380 cal
Serves 2 servings
Prep time
0h 30m
Cook time
0h 22m
Total time
0h 52m
Ingredients
Directions
-
Step 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. -
Step 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. -
Step 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. -
Step 4
Stir in lemon juice and chickpeas; cook 2 minutes longer. -
Step 5
Transfer the chicken to plates. Spoon the broth and vegetables over the chicken and top with parsley.
Nutritional information
Per serving (1 of 2)
- Calories
- 380
- Protein
- 23 g
- Sodium
- 200 mg
- Potassium
- 1009 mg
- Total fat
- 11 g
- Saturated fat
- 2 g
- Cholesterol
- 85 mg
- Carbohydrates
- 49 g
- Fibre
- 9 g
- Sugars
- 20 g
- Added sugars
- 0 g
