Moroccan Chicken Thighs

My husband and I love Mediterranean and Middle Eastern food. This recipe is very flavorful, so it's quickly become one of our favorites.

Ingredients

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

Directions

 

1. In a small bowl, combine the first 8 ingredients. Set aside 1 teaspoon spice mixture; add 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 and simmer until chicken juices run clear, 20-25 minutes. Remove chicken and keep warm. Combine flour with reserved 1 teaspoon spice mixture and remaining 2 tablespoons broth until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in cilantro.
4. 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 until water is absorbed, 5-10 minutes. Fluff with a fork, then stir in almonds. Serve with chicken and sauce.