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Moroccan Chicken Thighs

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“Another of my torn from a magazine & dutifully filed away recipes. Zaar World Tour II has certainly provided an impetus to clearing out my get-around-to-it box. This is from the 12/21/04 issue of Family Circle magazine.”
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Season both sides of chicken with 1/4 teaspoon of the salt. Heat oil in a 12 inch skillet over medium high heat. Brown thighs half at a time, 3 minutes per side. Remove.
  2. In drippings, saute onion 5 minutes. Add cumin, turmeric, cinnamon, cayenne & remaining salt. Cook 1 minute.
  3. Add broth, wine & lemon rind.
  4. Return chicken to skillet so pieces are partially covered with broth. Bring to a boil then reduce heat to low.
  5. Simmer, uncovered, 15 minutes or until done, turning chicken halfway through cooking time.
  6. Suggested side - couscous.

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