Moroccan Chicken Breasts

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 1/2 tsp brown sugar
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1/4 tsp ground cinnamon
  • 1/8 tsp garlic powder
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 2 tsp all-purpose flour
  • 3 chicken breasts
  • 1 tbsp olive oil
  • Sauce:
  • 3 shallots, chopped
  • 1/2 cup plus 2 tbsp chicken broth, divided
  • 4 pitted dates, chopped
  • 1 tsp all-purpose flour
  • 1 1/2 tsp minced fresh cilantro
  • Couscous:
  • 1/4 cup water
  • 3 tbsp chicken broth
  • 1/8 tsp salt
  • Dash ground cumin
  • 1/3 cup uncooked couscous
  • 1 1/2 tsp slivered almonds, toasted

Directions

  1. In a small bowl, combine the first 8 ingredients. Set aside 1 tsp spice mixture; add 2 tsp flour to remaining mixture and sprinkle over chicken.

  2. In a large nonstick skillet, 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; simmer until juices run clear, 20 to 25 minutes. Remove chicken and keep warm. Combine 1 tsp flour with reserved 1 tsp spice mixture and remaining 2 tbsp broth until smooth; gradually stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in cilantro.

  4. For couscous, in a saucepan, bring the water, broth, salt and cumin to a boil. Stir in the couscous. Cover and remove from the heat; let stand until water is absorbed, 5 to 10 minutes. Fluff with a fork; stir in the almonds. Serve with chicken and sauce.

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