Moroccan Chicken Thighs

[greysangel]

I have done searches on this and it's gotten a lot of positive reviews. Problem is on the recipe finder there are three Moroccan style chicken dishes.

Which one is it?

Thanks!

JeAnne

[aka]

The one I like and have made again and again and again is from the October 2000 issue of CL. It has chicken thighs with cumin and cinnamon (and other spices)...it also uses zucchini and tomatoes (among other things). I serve mine over couscous.

Lilia

[Peggy]

I found this old post in a search mode... I was wanting to post a review on the Moroccan Chicken Thighs recipe in the Nov '01 issue. I had no idea there were other CL recipes out there.

Anyway, I maded this for dinner tonight. I used chicken breasts instead of the thighs. Both the aroma while cooking and the finished product were wonderful! Such a unique combination of herbs and spices. Yummy! However, next time I make it, I will skip the figs. DH thought they were OK but I felt like I was chewing on coarse sand. I just can't stand all the little, crunchy seeds!:( This recipe was very quicky and easy. I will make this again!

Peggy

[KValley]

Peggy,

Thanks for reviewing these- I always look for your reviews as my tastes seem quite similar. SInce you gave it a thumbs-up, this is on my "to-make" list (oh, the pressure :))

I'm going to try dates instead of figs, since I already have some in the cupboard.

What did you serve with it? I was planning on couscous or sweet brown rice. What were your veggies?

Cheers,

Julie

[Peggy]

Julie,

I served it with couscous and one of the wonderful Broccoli Salad recipes that was posted on the boards awhile back. Maybe not the most compatible vegetable choice, but I had all the ingredients in the house and my family loves it!:p I think your idea of substituting dates is a good one. I hope you like the chcken recipe when you try it!

Enjoy!

Peggy

P.S. I watch your reviews also! It's funny how you get to know everyone's tastes on this BB...

[KValley]

This was for dinner last night and we really really liked it. Loads of flavor from the cumin and coriander and olives, great texture with the dates, olives, I used chicken breasts instead of thighs, for what that's worth. I did use dates instead of figs as I had them on hand. It's a fast and easy dinner.

I was planning on making couscous, but we still had leftovers from the Root Vegetable and Cranberry Bake, so those got reheated and I just steamed some broccoli.

THe leftover chicken is going to make a great lunch- wrapped in a whole wheat tortilla with spinach and a bit of feta cheese!

[Terrytx]

I made the Nov-01 Moroccan Chicken Thighs for dinner last night and My-Oh-My was that good. I left out the figs because they were apart of another dish I served. I thought all the flavors went together really well. See what you think. Curried Couscous-CL-July/Aug/99 -couscous with curry and allspice. Oven-Roasted Asparagus with Thyme-CL-9/97 and Figgy Salad-Dianne Mott Davidson-Sticks and Scones, with dried figs cooked in ruby port in a balsamic vinaigrette with goat cheese.

[Gracie]

Terrytx -

How funny that you made a recipe from Sticks and Scones! I've read all of Diane Mott Davidson's books and have copied recipes but never tried them.

Have you tried any from any other books? Do you have any favorites?

Thanks!

[Terrytx]

I have done a few and they have all turned out good.

Grand Mariner Cranberry Muffins, Low Fat Fettuccini Alfredo with Asparagus, and Turkey Curry with Raisin Rice, all from Killer Pancake.

Blondes' Blondies[b] from Prime Cut

[b]Julian's Cheese Manicotti from The Cereal Murders

I have other on my "to try list".