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.