Taste of Home
Moroccan Chicken Thighs
TOTAL TIME: Prep: 25 min. Cook: 40 min.
YIELD: 2 servings.
My husband and I love Mediterranean and Middle Eastern food. This recipe is very flavorful, so it's quickly become one of our favorites. —Susan Mills, Three Rivers, California
Ingredients
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1/2 teaspoon brown sugar
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1/2 teaspoon ground coriander
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1/2 teaspoon ground cumin
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1/2 teaspoon paprika
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1/4 teaspoon ground cinnamon
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1/8 teaspoon garlic powder
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1/8 teaspoon salt
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1/8 teaspoon pepper
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2 teaspoons all-purpose flour
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4 bone-in chicken thighs (about 1-1/2 pounds), skin removed
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1 tablespoon olive oil
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SAUCE:
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3 shallots, chopped
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1/2 cup plus 2 tablespoons reduced-sodium chicken broth, divided
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4 pitted dates, chopped
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1 teaspoon all-purpose flour
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1-1/2 teaspoons minced fresh cilantro
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COUSCOUS:
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1/4 cup water
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3 tablespoons reduced-sodium chicken broth
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1/8 teaspoon salt
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Dash ground cumin
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1/3 cup uncooked couscous
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1-1/2 teaspoons slivered almonds, toasted
Directions
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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.
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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.
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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.
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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.
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