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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (409g) Recipe makes 4 servings |
||
| Calories 660 | ||
| Calories from Fat 333 | (50%) | |
| Amount Per Serving | %DV | |
| Total Fat 37.0g | 56% | |
| Saturated Fat 9.1g | 45% | |
| Monounsaturated Fat 17.7g | ||
| Polyunsaturated Fat 8.0g | ||
| Trans Fat 0.4g | ||
| Cholesterol 157mg | 52% | |
| Sodium 568mg | 23% | |
| Potassium 742mg | 21% | |
| Total Carbohydrate 41.5g | 13% | |
| Dietary Fiber 4.2g | 16% | |
| Sugars 9.8g | ||
| Protein 40.2g | 80% | |
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Million Dollar Chicken - Moroccan Style
SERVES 4
Ingredients
- 1 tablespoon olive oil
- 1/4 cup chopped almonds
- 2 cloves garlic, minced
- 8 chicken thighs, skinned and boned
- 1 cup bottled salsa
- 1/4 cup water
- 2 tablespoons dried currants
- 1 tablespoon honey
- 3/4 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 3 cups hot cooked couscous or cooked rice
Directions
1
Heat oil in skillet over medium high heat until hot.2
Add almonds and cook until golden brown.3
Remove with slotted spoon and set aside.4
Add garlic and chicken to same skillet that almonds were cooked in.5
Saute, turning once, for 5 minutes or until browned.6
Mix together salsa, water, currants, honey, cumin and cinnamon.7
Add mixture to chicken and stir well.8
Reduce heat to medium, cover and cook.9
Stir and baste occasionally for 20 minutes.10
Add more water if necessary.11
Serve over couscous or rice.12
Top with chopped almonds.
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- Cuisine > African > Northern > Moroccan
- Preparation > Time to Make > < 60 mins
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Featured Reviews for This Recipe
From: Andrrrea
On Aug 9, 2008
Excellent. I have made this dish twice, first time used couscous and second white rice. A couple of things I ran into: 1) couscous quickly soaks up the sauce, so you may want to go easy on the couscous serving. I prefer it with rice. 2) it may take longer than 5 minutes to brown the chicken but a must. 3) tastes delicious with or w/o the almonds. 4) Have used dried cranberries and dried currants; think the currants taste better. So good with fried bananas and black beans! Thank you!
From: Habibi
On Mar 29, 2008
This was perfect! I used breasts and it came out just fine, but next time I will try chicken thighs. It had a wonderful texture and the sauce was the perfect consistency (albeit a little vinegary from the bottled salsa I used, next time I'll use homemade salsa). It went great with couscous. Thanks for posting!
From: Mirj
On Feb 9, 2003
This recipe is outstanding! There were 10 of us at lunch yesterday, I made enough of this for 15, and there's hardly any leftovers! I used chicken breasts instead of thighs, craisins instead of the currants, and added a large chopped onion while I was browning the chicken. I also substituted some Moroccan harissa for the salsa, it made it a little more authentic in our eyes. If you do use harissa, don't substitute it one for one with the amount of salsa called for in the recipe, harissa is a gazillion times spicier, use caution. Our guests' youngest son was especially fond of this meal. I asked him how many stars I should give this recipe, and he answered, "63!" I wish I could give you 63 stars, Martha, but I'll have to settle for 5. This Million Dollar Chicken is worth every penny!
From: barbie66
On Mar 26, 2005
Absolutely outstanding! I was curious about the different combination of ingredients, and they do blend well. I followed the recipe exactly (which I always do the first time). I would not change a thing. The salsa I used was a hot one (since some reviewers were substituting harissa which I know is spicy). I can see why this recipe won a prize. Also, I served over couscous to make it even more authentic. I will be impressing company with this dish in the future. Thank you for sharing! --Marla, AZ
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