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
Chicken thighs with squash, couscous and chickpeas.

Ingredients

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Step 4

    Stir in lemon juice and chickpeas; cook 2 minutes longer.

  5. 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

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