Moroccan Chicken with Almond Couscous
Ingredients
- Chicken:
- 1 tablespoon all-purpose flour
- 1 teaspoon coriander, ground
- 1 teaspoon cumin, ground
- 1 teaspoon paprika
- 1 teaspoon brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper, freshly ground
- 8 chicken thighs, skinned, (about 2 pounds)
- 1 tablespoon olive oil
- 1 1/4 cups shallots, peeled and quartered
- 1 1/4 cups fat-free, less-sodium chicken broth, divided
- 12 whole pitted dates, chopped,
- 1 tablespoon cilantro, fresh, chopped
- Couscous:
- 3/4 cup fat-free, less-sodium chicken broth
- 3/4 cup water
- 1/4 teaspoon salt
- 1/8 teaspoon cumin, ground
- 3/4 cup uncooked couscous
- 1/4 cup slivered almonds, toasted
Directions
Preheat oven to 375.To prepare chicken, combine first 9 ingredients in a shallow dish.Dredge chicken in flour mixture.
Reserve remaining flour mixture.
Heat oil in a large ovenproof nonstick skillet over medium-high heat.
Add chicken; cook 3 minutes on one side.
Turn chicken; remove skillet from heat.
Combine reserved flour mixture and shallots; add to skillet.
Stir in 1/4 cup broth and dates.
Bake at 375 for 25 minutes or until chicken is done.
Remove chicken from skillet.
Place skillet over medium heat; stir in 1 cup broth.
Cook 1 minute; stir in cilantro.
Return chicken to pan.
Cover; remove pan from heat.
To prepare couscous, combine 3/4 cup broth, water, 1/4 teaspoon salt, and 1/8 teaspoon cumin in a medium saucepan; bring to a boil.
Stir in couscous.
Remove from heat; cover and let stand 5 minutes.
Fluff with a fork.
Stir in almonds.
Serve with chicken and sauce.