Moroccan Chicken with Almond Couscous

Yum, this was good. D said it was really easy. We used boneless skinless thighs and only used 4 which were less than 2 pounds, causing us only to have 1 thigh each.
Also didn't use the figs. Definitely having again.

Moroccan Chicken with Almond Couscous

Two of the best features of this recipe are that standard pantry spices coat the chicken, and the chicken and sauce are made in the same skillet. If you don't have couscous, boil-in-bag rice--either brown or white--makes a quick substitute.

Chicken:
1 tablespoon all-purpose flour
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground pepper
8 chicken thighs (about 2 pounds), skinned (used boneless skinless and used 4)
1 tablespoon olive oil
1 1/4 cups shallots, peeled and quartered
1 1/4 cups fat-free, less-sodium chicken broth, divided
12 whole pitted dates, chopped (didn't use)
1 tablespoon chopped fresh cilantro

Couscous:
3/4 cup fat-free, less-sodium chicken broth
3/4 cup water
1/4 teaspoon salt
1/8 teaspoon ground cumin
3/4 cup uncooked couscous
1/4 cup slivered almonds, toasted

Preheat oven to 375°.

To prepare chicken, combine first 9 ingredients in a shallow dish. Dredge chicken in flour mixture. Reserve remaining flour mixture.

Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on one side. Turn chicken; remove skillet from heat. Combine reserved flour mixture and shallots; add to skillet. Stir in 1/4 cup broth and dates. Bake at 375° for 25 minutes or until chicken is done.

Remove chicken from skillet. Place skillet over medium heat; stir in 1 cup broth. Cook 1 minute; stir in cilantro. Return chicken to pan. Cover; remove pan from heat.

To prepare couscous, combine 3/4 cup broth, water, 1/4 teaspoon salt, and 1/8 teaspoon cumin in a medium saucepan; bring to a boil. Stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in almonds. Serve with chicken and sauce.

Yield: 4 servings (serving size: 2 thighs, 1/4 cup sauce, and 3/4 cup couscous)

CALORIES 590 (24% from fat); FAT 15.9g (sat 3g,mono 7.2g,poly 3.3g); IRON 4.4mg; CHOLESTEROL 188mg; CALCIUM 87mg; CARBOHYDRATE 57.3g; SODIUM 725mg; PROTEIN 53.8g; FIBER 5.4g

Cooking Light, MARCH 2004