Moroccan Chicken with Almond Couscous

Moroccan Chicken with Almond Couscous
Photo by Karry Hosford

Ingredients

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

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...

View full recipe at My Recipes

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