Skillet Moroccan Chicken
Carrot Rice with Almonds
Ingredients
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground ginger
- 1 tsp salt
- 1 tsp pepper
- 2 lb boneless, skinless chicken thighs
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 1 cup coarsely chopped dates
- 1½ cups less sodium chicken broth
- ½ cup coarsely chopped fresh cilantro, optional
Instructions
- Combine cumin, turmeric, ginger, salt, and pepper. Rub spice mixture on chicken.
- Cook chicken on hot oil in a large skillet 3 to 4 minutes per side or until browned. Add garlic; cook 1 minute or until fragrant.
- Add dates and broth to skillet; cook 6 minutes or until thickened. Sprinkle with cilantro, if desired.
Side Dish Ingredients
- 1 onion, chopped
- ½ cup sliced almonds
- ½ tsp salt
- 2 Tbsp olive oil
- 1 (12-oz) pkg frozen sliced carrots
- 3 (3.5-oz) pouches boil in bag brown rice
- ½ cup chopped fresh cilantro
Side Dish Instructions
- Meanwhile, cook onion in hot oil in a large skillet over medium-high heat. Stir in rice, carrots, nuts, cilantro, and salt until combined.
- Cook rice and carrots according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
305
|
288
|
593
|
| Fat (g) | 13 | 10 | 23 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 27 | 6 | 33 |
| Carb (g) | 20 | 45 | 65 |
| Fiber (g) | 2 | 5 | 7 |
| T. Sugs (g) | 16 | 4 | 20 |
| A. Sugs (g) | 0 | 0 | 0 |
