Moroccan Chicken With Almond Couscous Recipe

How to Make Moroccan Chicken With Almond Couscous

1. Preheat oven to 375°F (190°C).
2. In a shallow dish, combine 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 1/4 teaspoon cinnamon, 1/4 teaspoon cayenne pepper (optional), 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 cup olive oil, and 1 tablespoon lemon juice.
3. Dredge 1.5 lbs boneless, skinless chicken thighs in the spice mixture, ensuring they are evenly coated.
4. Reserve any remaining spice mixture.
5. Heat 1 tablespoon olive oil in a large ovenproof nonstick skillet over medium-high heat.
6. Add the chicken thighs to the skillet and cook for 3 minutes per side, until lightly browned.
7. Remove the skillet from the heat.
8. In a small bowl, combine the reserved spice mixture with 1/4 cup finely chopped shallots.
9. Add the shallot mixture to the skillet.
10. Stir in 1/4 cup chicken broth and 1/4 cup pitted chopped dates.
11. Bake in the preheated oven for 25 minutes, or until the chicken is cooked through and the juices run clear.
12. Remove the chicken from the skillet and set aside.
13. Place the skillet over medium heat.
14. Stir in 1 cup chicken broth.
15. Bring to a simmer and cook for 1 minute.
16. Stir in 1/4 cup chopped fresh cilantro.
17. Return the chicken to the skillet.
18. Cover and remove from heat. Let the chicken rest for a few minutes to allow the juices to redistribute.
19. To prepare the couscous: In a medium saucepan, combine 3/4 cup chicken broth, 1/2 cup water, 1/4 teaspoon salt, and 1/8 teaspoon cumin.
20. Bring to a boil.
21. Stir in 1 cup couscous.
22. Remove from heat, cover, and let stand for 5 minutes.
23. Fluff with a fork and stir in 1/4 cup slivered almonds.
24. Serve the chicken with the almond couscous and sauce. Garnish with extra cilantro, if desired.