Moroccan Chicken Thighs

Moroccan Chicken Thighs

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From: Diabetic Living Magazine

These chicken thighs are seasoned with a spicy mixture of chili powder, cumin, ginger and cinnamon, then browned quickly in a skillet and baked in the oven. Serve this main dish with couscous and a vegetable for a delicious Moroccan-inspired meal.

Ingredients 4 servings

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Original recipe yields 4 servings
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Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons flour
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cinnamon
  • 4 (5 ounce) bone-in chicken thighs, skinned
  • 2 teaspoons canola oil

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 375°F. In a large resealable plastic bag combine flour, chili powder, cumin, ginger, and cinnamon. Add chicken thighs to bag, one at a time, shaking to coat chicken with seasoning mixture.
  2. In a very large oven-going skillet heat oil over medium-high heat. Add chicken thighs. Cook for 5 to 6 minutes or until browned, turning once halfway through cooking.
  3. Transfer skillet to oven. Bake, uncovered, for 35 to 40 minutes or until chicken is tender and no longer pink (180°F). To serve, place chicken on four serving plates.

Nutrition information

  • Serving size: 1 chicken thigh
  • Per serving: 138 calories; 6 g fat(1 g sat); 0 g fiber; 4 g carbohydrates; 17 g protein; 15 mcg folate; 81 mg cholesterol; 0 g sugars; 212 IU vitamin A; 0 mg vitamin C; 14 mg calcium; 1 mg iron; 72 mg sodium; 192 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 2 lean protein

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