Moroccan Chicken
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| 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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