Some running, some rain, and some Moroccan-Style Chicken Thighs

So, in preparation for track Tuesdays and tempo Thursdays, Carla and I have already started meeting on those days to run. Our local running store does “6@6” on Tuesdays and Thursdays starting at the store. (For those who don’t speak that language, 6@6 means 6 miles at 6am.) Fun! We get to run together but we get to meet new people, too! And, many of these runners are fast – like “blink and you’ll miss them” fast! – and that is good for 2 girls who need to get faster. 🙂 Tuesday’s run was great! This morning’s run, however…



Good times.

On to happier thoughts – food!


I love food. I do. I especially love food from the Mediterranean and Middle Eastern region. I love the spices. I love the fresh vegetables. I love the flavor. I just love it! So, when I discovered I had a recipe for Moroccan-style chicken thighs, I just knew I had to make it. The recipe suggests serving over couscous but I opted for roasting some baby yellow potatoes, instead. You could certainly serve with brown rice, quinoa, or pasta, if desired. Om nom nom!!


Moroccan-Style Chicken Thighs
Makes 4 servings

2 teaspoons ground cumin
1 teaspoon ground cardamom
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
8 chicken thighs (about 2 pounds), skinned
1 tablespoon olive oil
1 (15-ounce) can chickpeas, drained and rinsed
1 (14.5-ounce) can no-salt-added diced tomatoes, drained
2 cups (1/4-inch) sliced zucchini
1/2 cup low-sodium chicken broth
1 tablespoon fresh lemon juice
Cilantro sprigs (optional)

Combine first 6 ingredients in a small bowl; rub chicken with cumin mixture.. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, and saute 3 minutes on each side. Add chickpeas and tomatoes; cook 5 minutes. Add zucchini and broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in lemon juice. Garnish with cilantro, if desired.


Calories 338; Fat 10.8g (sat 2.1g, mono 4.7g, poly 2.5g); Protein 34.9g; Carb 25.9g; Fiber 3.1g; Sodium 625mg

Recipe from Cooking Light, October 2003

– jennifer

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