Inspired by the classic Moroccan pairing of lemon, chicken and olives, this tangy, bright dish has a pleasant chew from couscous. IE 11 is not supported. For an optimal experience visit our site ...

1 pound boneless, skinless chicken thighs (about 4), cut into approximately 1 1/2-by-1/4-inch strips. 1/4 teaspoon cayenne. 1 teaspoon ground cumin. 1 3/4 teaspoons salt. 1/4 teaspoon fresh-ground ...

Do Ahead: Chicken thighs and couscous (without red onion, parsley, and pistachios) can be made 2 days ahead. Cover and chill. Reheat, covered, in a 375° oven until warmed through.

2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces. 1 cup chicken broth. 1/2 cup dried apricots, halved. 1/4 cup slivered almonds, toasted. 1 tablespoon chopped fresh cilantro, for ...

Directions. Season chicken with salt and pepper. Add 3 tablespoons oil to a Dutch oven over medium-high heat. Working in batches, sear chicken skin-side down until golden, about 5 minutes.

This grilled chicken dish transforms the sweet-savory elements of a Moroccan tagine—apricots, olives, couscous—into a light, ... Thai-Style Chicken Thighs with Garlic and Lime. 1 hr 15 mins ...