RSS Feed

Moroccan Chicken with Almond Couscous

This recipe from Cooking Light is fast and easy, and you don’t need any hard to find, or expensive ingredients. I’ve only had Moroccan food once before, but I loved it! The food was bursting with sweet and savory flavours. In case you haven’t noticed, I have a major sweet tooth so anything that satisfies that craving as well as being nutritious, is a dream come true for me.  I didn’t have any chicken thighs so I used 2 chicken breasts I had leftover. This cuts down on the fat in the recipe but I think the dish does not need it. All the flavour from the spices more than makes up for it. I really don’t know why I haven’t tried making more Moroccan food. I guess I was a little intimidated, but after today, I will commit to trying a few more Moroccan recipes very soon.

Moroccan Chicken with Almond Couscous

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


About heathershomemade

Cupcake obsessed foodie from Ottawa, ON, Canada

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: