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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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âMy husband and I love Mediterranean and Middle Eastern food. This recipe has lots of flavor and is one of our favorites.â Susan Mills - Three Rivers, California 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 king arthur unbleached 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 king arthur unbleached 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.
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