Moroccan Chicken With Almond Couscous |
|
 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
I love the combination of spices in Moroccan Cooking, and this is very similar to a dish from my favorite Moroccan restaurant. Out of Cooking Light magazine Ingredients:
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 fresh 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 chicken broth, divided |
12 whole pitted dates, chopped |
1 tablespoon chopped fresh cilantro |
3/4 cup 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.
|
|