Tuesday, April 3, 2012

Moroccan Chicken with Almond Couscous Recipe

Photo: Moroccan Chicken with Almond Couscous Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Moroccan Chicken with Almond Couscous Recipe. Enjoy the Middle Eastern Cuisine and learn how to make 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)



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

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


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

Amount per serving
Calories: 590
Calories from fat: 24%
Fat: 15.9g
Saturated fat: 3g
Monounsaturated fat: 7.2g
Polyunsaturated fat: 3.3g
Protein: 53.8g
Carbohydrate: 57.3g
Fiber: 5.4g
Cholesterol: 188mg
Iron: 4.4mg
Sodium: 725mg
Calcium: 87mg

Maureen Callahan, Cooking Light
MARCH 2004

More recipes from the hummus blog:

Quick Tagine-Style Chicken
Chicken with roast sesame figs
Beef and dried fruit tagine
Beef stew with eggplant and bread dumplings
Lamb with spicy chickpeas
Lamb and prosciutto burger

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