Rating: 4.5 stars
20 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0

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.

Maureen Callahan
Recipe by Cooking Light March 2004

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Credit: Karry Hosford

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

590 calories; calories from fat 24%; fat 15.9g; saturated fat 3g; mono fat 7.2g; poly fat 3.3g; protein 53.8g; carbohydrates 57.3g; fiber 5.4g; cholesterol 188mg; iron 4.4mg; sodium 725mg; calcium 87mg.
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