Moroccan Chicken Thighs

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 1/2 teaspoon brown sugar
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon garlic powder
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 teaspoons all-purpose flour
• 4 bone-in chicken thighs, skin removed (about 1-1/2 pounds) or 4 two bone-in chicken breasts
• 1 1/2 teaspoons olive oil
• 3 shallots, chopped
• 1/2 cup plus 2 tablespoons reduced-sodium chicken broth, divided
• 4 pitted dates, chopped
• 1 teaspoon all-purpose flour
• 1 1/2 teaspoons minced fresh cilantro
• 1/4 cup water
• 3 tablespoons reduced-sodium chicken broth
• 1/8 teaspoon salt
• 1 dash ground cumin
• 1/3 cup uncooked couscous
• 1 1/2 teaspoons slivered almonds, toasted

Recipe

• 1 in a small bowl, combine the first eight ingredients. set aside 1 teaspoon spice mixture; add flour to remaining mixture and sprinkle over chicken.
• 2 in a large nonstick skillet coated with cooking spray, brown chicken in oil on both sides. remove and keep warm. add shallots to the pan; cook and stir over medium heat for 3 minutes. stir in 1/2 cup broth and dates. bring to a boil. reduce heat; return chicken to the pan.
• 3 cover and simmer for 20-25 minutes or until chicken juices run clear. remove chicken and keep warm. combine flour with reserved spice mixture and remaining broth until smooth; gradually stir into the pan. bring to a boil; cook and stir for 2 minutes or until thickened. sir in cilantro.
• 4 for couscous, in a small saucepan, bring the water, broth, salt and cumin to a boil. stir in couscous. cover and remove from the heat; let stand for 5-10 minutes or until water is absorbed. fluff with a fork, then stir in almonds. serve with chicken and sauce.