Moroccan Chicken Thighs

Boy, my photo looks awful.  You'll have to trust me; this was yummy.  At least *I* thought so!  Be aware that this recipe is for 2 servings so you will have to double it.  I also think you could either leave out the brown sugar or cut it in half.

Moroccan Chicken Thighs

SERVINGS: 2

CATEGORY: Main Dish 

METHOD:

TIME: Prep: 25 min. Cook: 40 min.

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 pound), skin removed

1-1/2 teaspoons Crisco® Extra Virgin 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

Directions:

In a small bowl, combine the first eight ingredients. Set aside 1 teaspoon spice mixture; add flour to remaining mixture and sprinkle over chicken. 

    In a large nonstick skillet coated with cooking spray, 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. 

    Cover and simmer for 20-25 minutes or until chicken juices run clear. Remove chicken and keep warm. Combine flour with reserved spice mixture and remaining broth until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Sir in cilantro. 

    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 for 5-10 minutes or until water is absorbed. Fluff with a fork, then stir in almonds. Serve with chicken and sauce. Yield: 2 servings.

Nutrition Facts

One serving:

2 chicken thighs with 1/2 cup couscous and 1/3 cup sauce

Calories:    381

Fat:    15 g

Saturated Fat:   4 g

Cholesterol:    113 mg

Sodium:    364 mg

Carbohydrate:   26 g

Fiber:   2 g

Protein:   36 g