- 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.
- 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.
- To prepare couscous, follow directions on box. Usually takes around 7 to 8 minutes.Serve chicken and sauce over the couscous.
Thursday, February 2, 2012
Moroccan Chicken and Couscous