2010 Moroccan Chicken Thighs

By boandozzy

1 each equals 644 calories, 24 g fat (6 g saturated fat), 174 mg cholesterol, 685 mg sodium, 51 g carbohydrate, 4 g fiber, 57 g protein.

Originally published as Moroccan Chicken Thighs in Healthy Cooking February/March 2009, p57

Ingredients

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

Details

Servings 4
Preparation time 25mins
Cooking time 65mins
Adapted from tasteofhome.com

Preparation

Step 1

In a small bowl, combine the first eight ingredients. Set aside 2 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 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: 4 servings.