Thursday, February 2, 2012

Moroccan Chicken and Couscous


  • 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
  • Box of couscous

  • Frozen Mamas Preparation

  • In bag 1/3 you have the chicken thighs, the dates and onions, and the flour/spice mixture. 2/3 is the can of chicken stock and 3/3 is the box of couscous. It really helps if you have a dish that you can use on the stovetop and in the oven because you'll be going back and forth.

    Defrost everything. Chop the chicken thighs into hefty chunks. Put the flour/spice mixture in a bowl, add the chicken and flip it around to get the chicken well-coated with the spices. Save any extra spice mixture.

    Preheat oven to 375°.

    Heat 1 tablespoon of olive oil in a large oven-proof pot or skillet over medium-high heat. You will need to provide your own oil. Add chicken; cook 3 minutes on one side. Turn chicken; remove skillet from heat. Add leftover spice mixture, onions, dates and 1/4 cup of the chicken stock. Put it in the oven to bake for 25 minutes or until chicken is done.

    1. Remove the dish from the oven and then remove the chicken from the skillet, set aside. Place skillet over medium-high heat on the stovetop; stir in the rest of the chicken stock. Cook for a couple of minutes until it reduces and thickens slightly. Return chicken to pan. Cover; remove pan from heat.
    2. To prepare couscous, follow directions on box. Usually takes around 7 to 8 minutes.

      Serve chicken and sauce over the couscous.

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