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Moroccan Chicken

Recipes »  Main Dish  »  Poultry - Chicken

Sweet and savory chicken that is easy to make and tastes great over couscous or rice!

Yield: 4 Servings Ready in 1 hours

Cuisine: MorrocanMain Ingredient: Chicken

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Servings          
Original recipe makes 4 Servings
1 tablespoonall-purpose flour
1 teaspoonground coriander
1 teaspoonground cumin
1 teaspoonpaprika
1 teaspoonbrown sugar
1/2 teaspooncinnamon
1/4 teaspoonsalt
1/4 teaspoongarlic powder
1/4 teaspoonground pepper
2 Ibschicken thighs; skinned
1 tablespoonolive oil
1 1/4 cupsshallots; peeled and quartered
1 1/4 cupsfat-free, less-sodium chicken broth; divided
12 wholepitted dates; chopped

Moroccan Chicken Preparation

Preheat oven to 375 degrees.

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. Return chicken to pan. Cover; remove pan from heat.

Notes

2 Ibs of chicken thighs or about 8 thighs.

Chicken tastes great served with couscous or over rice.

Nutritional Information

Calories:590 (24% from fat)

Fat:15.9g (sat 3g,mono 7.2g,poly 3.3g)

Protein:53.8g

Carbohydrate:57.3g

Fiber:5.4g

Cholesterol:188mg

Iron:4.4mg

Sodium:725mg

Calcium:87mg

Recpie from Maureen Callahan, Cooking Light, MARCH 2004

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Calories Per Serving: 544
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