Categories: Meals

Ingredients

• 1/2 tsp brown sugar
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• 1/4 tsp ground cinnamon
• 1/8 tsp garlic powder
• 1/8 tsp salt
• 1/8 tsp pepper
• 2 tsp all-purpose flour
• 3 chicken breasts
• 1 tbsp olive oil
• Sauce:
• 3 shallots, chopped
• 1/2 cup plus 2 tbsp chicken broth, divided
• 4 pitted dates, chopped
• 1 tsp all-purpose flour
• 1 1/2 tsp minced fresh cilantro
• Couscous:
• 1/4 cup water
• 3 tbsp chicken broth
• 1/8 tsp salt
• Dash ground cumin
• 1/3 cup uncooked couscous
• 1 1/2 tsp slivered almonds, toasted

Directions

1. In a small bowl, combine the first 8 ingredients. Set aside 1 tsp spice mixture; add 2 tsp flour to remaining mixture and sprinkle over chicken.

2. In a large nonstick skillet, 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; simmer until juices run clear, 20 to 25 minutes. Remove chicken and keep warm. Combine 1 tsp flour with reserved 1 tsp spice mixture and remaining 2 tbsp broth until smooth; gradually stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in cilantro.

4. For couscous, in a saucepan, bring the water, broth, salt and cumin to a boil. Stir in the couscous. Cover and remove from the heat; let stand until water is absorbed, 5 to 10 minutes. Fluff with a fork; stir in the almonds. Serve with chicken and sauce.

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