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.

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

Ingredients

• 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
• 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
• 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

Preparation

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.

Nutritional Information

Calories:

590 (24% from fat)

Fat:

15.9g (sat 3g,mono 7.2g,poly 3.3g)

Protein:

53.8g

Carbohydrate:

57.3g

Fiber:

5.4g

Cholesterol:

188mg

Iron:

4.4mg

Sodium:

725mg

Calcium:

87mg