Ingredients
-
-
1
-
1
-
1
-
1
-
1
-
1/2
-
1/4
-
1/4
-
1/4
-
8
-
1
-
1 1/4
-
1 1/4
-
12
Directions
Moroccan Chicken With Almond Couscous, 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, I’m not rating this because 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 , I just had this for supper, but changed it a bit, rice vs couscous 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
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Steps
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1
Done
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Preheat Oven to 375. |
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2
Done
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to Prepare Chicken, Combine First 9 Ingredients in a Shallow Dish. Dredge Chicken in Flour Mixture. Reserve Remaining Flour Mixture. |
|
3
Done
|
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
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. |
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5
Done
|
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. |
