Moroccan Chicken Thighs
My husband and I love Mediterranean and Middle Eastern food, and this flavorful dish is one of our favorites. —Susan Mills, Three Rivers, CA
Prep: 25 min. • Cook: 40 min. Makes: 2 servings
1/2 1/2 1/2 1/2 1/4 1/8 1/8 1/8 2 4
tsp. brown sugar tsp. ground coriander tsp. ground cumin tsp. paprika tsp. ground cinnamon tsp. garlic powder tsp. salt tsp. pepper tsp. all-purpose flour bone-in chicken thighs (about 11/2 lbs.), skin removed
1 Tbsp. olive oil
3 shallots, chopped
1/2 cup plus 2 Tbsp. reducedsodium chicken broth, divided 4 pitted dates, chopped
1 tsp. all-purpose flour
11/2 tsp. minced fresh cilantro
1/4 3
cup water
Tbsp. reduced-sodium chicken broth
1/8 tsp. salt
Dash ground cumin
1/3 cup uncooked couscous
11/2 tsp. slivered almonds, toasted
1. In a small bowl, combine the first 8 ingredients. Set aside 1 tsp. spice mixture; add 2 tsp. 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; simmer until juices run clear, 20-25 minutes. Remove chicken and keep warm. Combine 1 tsp. flour with reserved 1 tsp. spice mixture and remaining 2 Tbsp. broth until smooth; gradually stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in cilantro.
4. For couscous, in a saucepan, bring the water, broth, salt and cumin to a boil. Stir in the couscous. Cover and remove from the heat; let stand until water is absorbed, 5-10 minutes. Fluff with a fork; stir in the almonds. Serve with chicken and sauce.
644 cal., 24g fat (6g sat. fat), 174mg chol., 685mg sod., 51g carb. (15g sugars, 4g fiber), 57g pro.
AUGUST/SEPTEMBER 2020
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