Average Rating: 5TOTAL TIME: Prep: 25 min. Cook: 40 min.
YIELD: 2 servings.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
Instructions
- 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.
Nutrition Facts
1 each: 644 calories, 24g fat (6g saturated fat), 174mg cholesterol, 685mg sodium, 51g carbohydrate (15g sugars, 4g fiber), 57g protein.
