Moroccan Chicken with Almond Couscous

Name: Moroccan Chicken with Almond Couscous
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 tbsp all-purpose flour; 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp paprika; 1 tsp brown sugar; 0.5 tsp cinnamon; 0.25 tsp salt; 0.25 tsp garlic powder; 0.25 tsp fresh ground pepper; 8 chicken thighs; 1 tbsp olive oil; 1.25 cup shallots; 1.25 cup chicken broth; 12 whole pitted dates; 1 tbsp chopped fresh cilantro; 0.75 cup chicken broth; 0.75 cup water; 0.25 tsp salt; 0.125 tsp ground cumin; 0.75 cup uncooked couscous; 0.25 cup slivered almonds

Chicken, couscous and coriander come together in this dish, fragrant with cumin and paprika and baked in the oven. Serve with chicken and sauce.

45 min · Serves 6 · Medium

Method

Start cooking mode

Time: Cook 45 min · 45 min total
Difficulty: medium

1
Preheat oven to 375°. To prepare chicken, combine first 9 ingredients in a shallow dish. Dredge chicken in flour mixture. Reserve remaining flour mixture.
2
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.
3
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.
1 min
4
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.
5 min