Ingredients
1/2 teaspoon brown sugar1/2 teaspoon ground coriander1/2 teaspoon ground cumin1/2 teaspoon paprika1/4 teaspoon ground cinnamon1/8 teaspoon garlic powder1/8 teaspoon salt1/8 teaspoon pepper2 teaspoons all-purpose flour4 bone-in chicken thighs (about 1-1/2 pounds), skin removed1 tablespoon olive oilSAUCE:3 shallots, chopped1/2 cup plus 2 tablespoons reduced-sodium chicken broth, divided4 pitted dates, chopped1 teaspoon all-purpose flour1-1/2 teaspoons minced fresh cilantroCOUSCOUS:1/4 cup water3 tablespoons reduced-sodium chicken broth1/8 teaspoon saltDash ground cumin1/3 cup uncooked couscous1-1/2 teaspoons slivered almonds, toasted
Preparation
In a small bowl, combine the first 8 ingredients. Set aside 1 teaspoon spice mixture; add flour to remaining mixture and sprinkle over chicken.
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.
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.
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.
