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    You are in: Home / Recipes / Grilled Moroccan Chicken Thighs Recipe
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    Grilled Moroccan Chicken Thighs

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 10 mins

    8 hrs

    10 mins

    Zeldaz's Note:

    Serve with a side dish of couscous with almonds and raisins. The marinade can be used for half chickens, butterflied chicken, and Cornish hens. For these brochettes, plan on 3 boneless thighs per person, though I usually eat only two. From Joyce Goldstein's "The Mediterranean Kitchen", 1989.

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    1. 1
      Marinade:Warm the honey gently in a small saucepan over medium heat until it is quite fluid. Toast the sesame seeds in a dry skillet over medium heat until hey begin to pop. Save about 2 tablespoons of the seeds for garnish and grind the rest in a spice mill or mortar and pestle. Stir the ground seeds, the cinnamon, cumin, oil, and lemon juice into the warm honey.
    2. 2
      Place the chicken in a shallow nonreactive container, pour the marinade over it and turn to coat. Cover and refrigerate overnight.
    3. 3
      To cook, bring the chicken to room temperature. Heat the grill or broiler. Remove the chicken from the marinade, reserving the marinade. Thread the boneless thighs onto skewers, 3 per skewer, and sprinkle lightly with salt and pepper.
    4. 4
      Grill or broil, basting often with the marinade, until cooked through, about 4 minutes each side. Sprinkle with the reserved sesame seeds before serving.

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    Nutritional Facts for Grilled Moroccan Chicken Thighs

    Serving Size: 1 (335 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 832.3
    Calories from Fat 539
    Total Fat 59.9 g
    Saturated Fat 14.3 g
    Cholesterol 236.8 mg
    Sodium 217.9 mg
    Total Carbohydrate 22.1 g
    Dietary Fiber 2.2 g
    Sugars 17.6 g
    Protein 51.3 g

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