Moroccan Chicken with Almond Couscous

Ingredients

• ¾ cup water
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon paprika
• 1 tablespoon chopped fresh cilantro
• ¼ teaspoon salt
• 1 tablespoon all-purpose flour
• + 39 more ingredients
• • 1 teaspoon ground cumin
  • ¼ cup slivered almonds, toasted
  • ¼ cup slivered almonds, toasted
  • 1 ¼ cups shallots, peeled and quartered
  • 1 ¼ cups shallots, peeled and quartered
  • Couscous:
  • ¼ teaspoon freshly ground pepper
  • 1 ¼ cups fat-free, less-sodium chicken broth, divided
  • 12 whole pitted dates, chopped
  • ¾ cup water
  • 1 ¼ cups fat-free, less-sodium chicken broth, divided
  • ¾ cup fat-free, less-sodium chicken broth
  • 12 whole pitted dates, chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ¾ cup uncooked couscous
  • Chicken:
  • ¾ cup uncooked couscous
  • ¹/₈ teaspoon ground cumin
  • ¼ teaspoon salt
  • ¹/₈ teaspoon ground cumin
  • ¼ teaspoon garlic powder
  • 1 teaspoon ground coriander
  • ¾ cup fat-free, less-sodium chicken broth
  • 8 chicken thighs (about 2 pounds), skinned
  • 1 tablespoon all-purpose flour
  • ½ teaspoon cinnamon
  • Chicken:
  • ¼ teaspoon salt
  • ¼ teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1 teaspoon brown sugar
  • ½ teaspoon cinnamon
  • 8 chicken thighs (about 2 pounds), skinned
  • ¼ teaspoon freshly ground pepper
  • 1 teaspoon brown sugar
  • Couscous:
  • ¼ teaspoon salt

Preheat oven to 375°. To prepare chicken, combine first 9 ingredients in a shallow dish. Dredge chicken in flour mixture. Reserve remaining flour mixture. Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on one side. Turn chicken; remove skillet fr...

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