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
Step 1In 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 2Add 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 3Add 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 4Stir in lemon juice and chickpeas; cook 2 minutes longer.
Step 5Transfer the chicken to plates. Spoon the broth and vegetables over the chicken and top with parsley.
Per serving (1 of 2)
- 23 g
- 200 mg
- 1009 mg
- Total fat
- 11 g
- Saturated fat
- 2 g
- 85 mg
- 49 g
- 9 g
- 20 g
- Added sugars
- 0 g
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