Moroccan Chicken with Almond Couscous

(from Tri Chef’s recipe box)

I always add extra dates to the mix for added sweetness and double the dry mixture that I dredge the chicken in. Adds a lot more flavor!

Source: Cooking Light

Prep time: 20 minutes
Cook time: 20 minutes
Serves 4 people

Categories: Dinner-Chicken

Ingredients

  • Chicken:
  • 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 freshly 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 fat-free, less-sodium chicken broth, divided
  • 12 whole pitted dates, chopped
  • 1 tablespoon chopped fresh cilantro
  • Couscous:
  • 3/4 cup fat-free, less-sodium 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

Directions

  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.

  6. Yield: 4 servings (serving size: 2 thighs, 1/4 cup sauce, and 3/4 cup couscous)

  7. NUTRITION PER SERVING

  8. LORIES 590(24% from fat); FAT 15.9g (sat 3g,mono 7.2g,poly 3.3g); PROTEIN 53.8g; CHOLESTEROL 188mg; CALCIUM 87mg; SODIUM 725mg; FIBER 5.4g; IRON 4.4mg; CARBOHYDRATE 57.3g

  9. http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=592290

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