Moroccan Chicken with Almond Couscous
You can never have too many main course recipes, so give Moroccan Chicken with Almond Couscous It is a good option if you're following a dairy free diet. Head to the store and pick up ground cumin, salt, less-sodium chicken broth, and a few other things to make it today. To use up the cinnamon you could follow this main course with the Cinnamon Fudge as a dessert. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
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.