This boneless chicken thighs recipe proves that you can use everyday ingredients to create a delicious, flavorful dinner. The easy spiced chicken and sweet potato dish takes its cues from Moroccan cuisine. There are cinnamon- and coriander-spiced boneless chicken thighs, a saucy mixture of shallots, dried pitted plums, and sweet potatoes, plus couscous to soak everything up. Boneless, skinless chicken thighs are extra juicy since they are considered “dark meat,” without needing to rely on skin for richness or flavor. Starting the spiced chicken thighs in the pan with a quick sear allows them to get a nice, golden brown crust, and leaves behind flavor to cook the vegetables in. If you have gluten-free eaters in the family, white rice can be substituted for couscous, or even a quinoa for a protein-rich swap.

Pam Lolley
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Season chicken with cinnamon, 1 teaspoon salt, and ½ teaspoon each pepper and coriander.

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  • Heat oil in a large skillet over medium-high. Working in 2 batches, cook chicken until golden and just cooked through, 4 to 5 minutes per side. Transfer to a plate (do not wipe skillet).

  • Add sweet potatoes and shallots to skillet; cook, stirring often, until vegetables soften, about 5 minutes. Add broth and bring to a boil, scraping any browned bits from bottom of skillet. Reduce heat and simmer, stirring occasionally, until potatoes are tender, 12 to 15 minutes. Stir in prunes, lemon juice, and honey; simmer, stirring occasionally, until sauce thickens, 2 to 3 minutes. Stir in remaining ¼ teaspoon each salt, pepper, and coriander. Nestle chicken in skillet, cover, and cook until warmed through, about 2 minutes.

  • Cook couscous according to package directions. Serve chicken, sweet potatoes, and prunes over couscous, topped with parsley.

Nutrition Facts

717 calories; fat 17g; cholesterolmg; fiber 8g; protein 58g; carbohydrates 92g; sodium 1225mg; sugars 24g.