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|1 tablespoonall-purpose flour|
|1 teaspoonground coriander|
|1 teaspoonground cumin|
|1 teaspoonbrown sugar|
|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.
2 Ibs of chicken thighs or about 8 thighs.
Chicken tastes great served with couscous or over rice.
Calories:590 (24% from fat)
Fat:15.9g (sat 3g,mono 7.2g,poly 3.3g)
Recpie from Maureen Callahan, Cooking Light, MARCH 2004
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