Moroccan Chicken With Almond Couscous

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 tablespoon all-purpose flour
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon fresh ground pepper
• 8 chicken thighs (about 2 pounds,skinned)
• 1 tablespoon olive oil
• 1 1/4 cups shallots, peeled and quartered
• 1 1/4 cups chicken broth, divided
• 12 whole pitted dates, chopped
• 1 tablespoon chopped fresh cilantro
• 3/4 cup chicken broth
• 3/4 cup water
• 1/4 teaspoon salt
• 1/8 teaspoon ground cumin
• 3/4 cup uncooked couscous
• 1/4 cup slivered almonds, toasted

Recipe

• 1 preheat oven to 375°.
• 2 to prepare chicken, combine first 9 ingredients in a shallow dish. dredge chicken in flour mixture. reserve remaining flour mixture.
• 3 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.
• 4 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.
• 5 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.