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.

Source: Diabetic Living Magazine


Recipe Summary

15 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees 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.

  • 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.

  • Transfer skillet to oven. Bake, uncovered, for 35 to 40 minutes or until chicken is tender and no longer pink (180 degrees F). To serve, place chicken on four serving plates.

Nutrition Facts

1 chicken thigh
138 calories; protein 16.9g; carbohydrates 3.7g; dietary fiber 0.5g; sugars 0.1g; fat 5.8g; saturated fat 1g; cholesterol 80.6mg; vitamin a iu 211.9IU; folate 15mcg; calcium 14.1mg; iron 1.1mg; magnesium 18mg; potassium 191.8mg; sodium 71.8mg.

2 lean protein