Ingredients
-
2
-
1
-
1/2
-
1/2
-
1/4
-
1
-
3
-
2
-
2
-
1/2
-
1/2
-
1/4
-
-
-
Directions
Moroccan Chicken Thighs, Serve over a bed of couscous From Cooking Light, November 2001 , This was absolutely wonderful I’ve never tasted anything quite like it — the combination of olives, figs, marsala, honey and balsamic vinegar was really delicious I made the recipe exactly as written, and I think I wouldn’t change anything about it Thank you so much for posting this!, Serve over a bed of couscous From Cooking Light, November 2001
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Heat Oil in a Large Nonstick Skillet Over Medium-High Heat. |
|
2
Done
|
Add Chicken; Cook 5 Minutes or Until Browned, Stirring Frequently. |
|
3
Done
|
Stir in the Chopped Cilantro and Remaining Ingredients; Reduce Heat to Medium, and Cook For 8 Minutes, Stirring Occasionally. |
|
4
Done
|
Serve Over Couscous. |
