Moroccan Chicken Thighs

Name: Moroccan Chicken Thighs
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 2 servings
Cuisine: Africa, Moroccan
Ingredients: 1/2 teaspoon brown sugar; 1/2 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1/2 teaspoon paprika; 1/4 teaspoon ground cinnamon; 1/8 teaspoon garlic powder; 1/8 teaspoon salt; 1/8 teaspoon pepper; 2 teaspoons all-purpose flour; 4 bone-in chicken thighs (about 1-1/2 pounds), skin removed; 1 tablespoon olive oil; SAUCE:; 3 shallots, chopped; 1/2 cup plus 2 tablespoons reduced-sodium chicken broth, divided; 4 pitted dates, chopped; 1 teaspoon all-purpose flour; 1-1/2 teaspoons minced fresh cilantro; COUSCOUS:; 1/4 cup water; 3 tablespoons reduced-sodium chicken broth; 1/8 teaspoon salt; Dash ground cumin; 1/3 cup uncooked couscous; 1-1/2 teaspoons slivered almonds, toasted

TEST KITCHEN APPROVED

21 Reviews

Total Time:Prep: 25 min. Cook: 40 min.

By Taste Of Home Editorial Team

Recipe by Susan Mills, Three Rivers, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 09, 2022

My husband and I love Mediterranean and Middle Eastern food. This recipe is very flavorful, so it's quickly become one of our favorites. —Susan Mills, Three Rivers, California

TEST KITCHEN APPROVED

Moroccan Chicken Thighs

21 Reviews Add your review

Yield:2 servings

Prep:25 min

Cook:40 min

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Ingredients

1/2 teaspoon brown sugar
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon ground cinnamon
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
2 teaspoons all-purpose flour
4 bone-in chicken thighs (about 1-1/2 pounds), skin removed
1 tablespoon olive oil
sauce:

3 shallots, chopped
1/2 cup plus 2 tablespoons reduced-sodium chicken broth, divided
4 pitted dates, chopped
1 teaspoon all-purpose flour
1-1/2 teaspoons minced fresh cilantro

couscous:

1/4 cup water
3 tablespoons reduced-sodium chicken broth
1/8 teaspoon salt
Dash ground cumin
1/3 cup uncooked couscous
1-1/2 teaspoons slivered almonds, toasted

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Directions

1
In a small bowl, combine the first 8 ingredients. Set aside 1 teaspoon spice mixture; add 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 and simmer until chicken juices run clear, 20-25 minutes. Remove chicken and keep warm. Combine flour with reserved 1 teaspoon spice mixture and remaining 2 tablespoons broth until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in cilantro.
4
For couscous, in a small saucepan, bring the water, broth, salt and cumin to a boil. Stir in couscous. Cover and remove from the heat; let stand until water is absorbed, 5-10 minutes. Fluff with a fork, then stir in almonds. Serve with chicken and sauce.