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Moroccan Chicken Thighs Recipe

Moroccan Chicken Thighs Recipe

“My husband and I love Mediterranean and Middle Eastern food. This recipe has lots of flavor and is one of our favorites.” Susan Mills - Three Rivers, California
TOTAL 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
  • 1-1/2 teaspoons 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

  • 1. In a small bowl, combine the first eight ingredients. Set aside 1 teaspoon spice mixture; add flour to remaining mixture and sprinkle over chicken.
  • 2. 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.
  • 3. 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. 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 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.

Nutritional Facts

1 each equals 644 calories, 24 g fat (6 g saturated fat), 174 mg cholesterol, 685 mg sodium, 51 g carbohydrate, 4 g fiber, 57 g protein.

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.