Moroccan Chicken Thighs

Name: Moroccan Chicken Thighs
Ingredients: 15 ml (1 tablespoon) olive oil; 500 g skinless, boneless chicken thighs cut into pieces; 125 ml (1/2 cup) fresh coriander leaves, chopped; 62,5 ml (1/4 cup) dried figs, chopped; 62,5 ml (1/4 cup) green olives, chopped; 15 ml (1 tablespoon) garlic, finely chopped; 15 ml (3 tablespoons) garlic, finely chopped; 45 ml (3 tablespoons) dry sherry; 30 ml (2 tablespoons) honey; 30 ml (2 tablespoons) balsamic vinegar; 15 ml (1 tablespoon) fresh lemon juice; 2,5 ml (1/2 teaspoon) ground coriander; 2,5 ml (1/2 teaspoon) ground cumin; 1,25 ml (1/4 teaspoon) cinnamon; salt and pepper to taste; coriander sprigs, to garnish

Serve this sweet and tangy chicken stir-fry over a bed of couscous.

Published 31 July 2019

Method

Heat oil in a large frying pan. Add chicken and cook for 5 minutes until browned, stirring frequently.
Add the coriander leaves and the remaining ingredients except the coriander sprigs. Cook for 8 minutes, stirring occasionally. Garnish with coriander sprigs and serve immediately.