Moroccan Chicken With Almond Couscous

Total Time
45mins
Prep 0 mins
Cook 45 mins

I love the combination of spices in Moroccan Cooking, and this is very similar to a dish from my favorite Moroccan restaurant. Out of Cooking Light magazine

Ingredients Nutrition

Directions

  1. Preheat oven to 375°.
  2. To prepare chicken, combine first 9 ingredients in a shallow dish. Dredge chicken in flour mixture. Reserve remaining flour mixture.
  3. 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.
  4. 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.
  5. 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.

Reviews

(2)
Most Helpful

I'm not rating this because I used the recipe just for the couscous. I'm looking forward to trying the entire recipe. I can only imagine how much flavor the sauce would add to the couscous. This is a basic pasta that needs to be topped.

sugarpea October 13, 2005

I just had this for supper, but changed it a bit, rice vs couscous. I used onions vs shallots and raisins vs dates with just a bit less liquid. I kept the cumin (a bit more than asked for)and kept the almonds in the rice.

ChrisI May 25, 2005

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