Two of the best features of this Moroccan 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.
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.
I think this is a sophisticated dish that would really impress guests! The recipe is kind of time consuming, but you can mix the spices and store them in a jar and cut the shallots a day ahead of time. Next time I would add more shallots and dates as they are the crown of the dish, but the chicken was tender and juicy with just the right amount of spice (I didn't have coriander and only used half the amount of Paprika as I don't like spicy dishes though). I don't have a skillet that can go in the oven so I switched the dish to a jelly roll pan covered in foil. After switching it once putting the dish back in the skillet without the chicken for one minute at the end seemed pointless so I just skipped it and didn't use the last cup of broth.
A bit time consuming but good. Perhaps a bit too sweet; dates tend to be too overwhelming to my taste buds in a lot of Moroccan style dishes. Next time I may swap out the dates for a third a cup of golden raisins, or just go with half the dates.
I've made this a couple of times and it is very good. Husband LOVES it. I don't like dates, so I use raisins or halved dried apricots instead. The couscous tastes better with it than rice. Served with a tomatoe/cucmber salad with goat cheese crumbles. Easy and delish.
I didn't follow the recipe exactly but wanted to post a review to show another option. I made this in a slow cooker instead of the oven. I used most of the same ingredients (used onions and currants), dredged and browned the chicken thighs, put it in the slow cooker and then made the sauce in the same pan, poured over the chicken and cooked on low for about 6 hours. Ladled some sauce into a small saucepan and reduced to half. Couscous was made as directed. Was wonderful! Great flavors. Chicken fell off the bone. Definitely a keeper.
I halved the cinnamon based on previous reviews. The sauce didn't thicken like in the photo so I added 2 tsps of cornstarch to the sauce before putting the chicken back in the skillet and had it reduce on high heat for a few minutes. It thickened up nicely and the sauce was great.
Very sweet. I would cut back on the dates or remove them altogether and add cherries. I almost gagged eating the last bite. I like Moroccan flavors but this was just TOO sweet with the dates and cinnamon. Not a keeper.
Good flavor, quick & easy. Good for every day meal; wouldn't hesitate to serve to company. Used 4 chicken breasts; red onions instead of shallots. For richer flavor I baked chicken with 1C broth instead of 1/4 C. Couscous also had very good flavor. Will make again.
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