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Moroccan-Spiced Chicken Thighs

1/8 teaspoon salt
½ teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon dried thyme
8 skinless, boneless chicken thighs
1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
Chopped fresh cilantro

Combine first 4 ingredients.  Rub chicken thighs with spice mixture.

Heat a large nonstick skillet over medium-high heat.  Add olive oil.  Add chicken; cook 2 minutes.  Turn chicken over; stir in tomatoes.  Bring to a boil; cover, reduce heat, and simmer 10 minutes.  Uncover and cook 1 minute or until liquid is reduced by half.  

Sprinkle with cilantro if desired.

Serves 4

Whole Wheat Couscous and Apricots

2 teaspoons olive oil
¾ whole wheat couscous
1 cup chicken broth
1/3 cup diced dried apricots
1/3 cup slivered almonds, toasted

Heat oil in a medium saucepan over medium heat.  Add couscous; saute 1 minute.  Stir in broth and apricots.  Bring to a boil; remove from heat.  Let stand 5 minutes or until liquid is absorbed.  Add almonds; fluff with a fork.


THM - S - Serve with riced cauliflower instead of couscous.