Moroccan Chicken Thighs

By Totlxtc

Ingredients

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

Preparation

Step 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.
* 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.
* 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.
* 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. Yield: 2 servings.