Moroccan Chicken Thighs

• 1/2 teaspoon brown sugar
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon garlic powder
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 teaspoons all-purpose flour
• 4 bone-in chicken thighs (about 1-1/2 pounds), skin removed
• 1-1/2 teaspoons olive oil
• 3 shallots, chopped
• 1/2 cup plus 2 tablespoons reduced-sodium chicken broth, divided
• 4 pitted dates, chopped
• 1 teaspoon all-purpose flour
• 1-1/2 teaspoons minced fresh cilantro
• 1/4 cup water
• 3 tablespoons reduced-sodium chicken broth
• 1/8 teaspoon salt
• Dash ground cumin
• 1/3 cup uncooked couscous
• 1-1/2 teaspoons slivered almonds, toasted

1. In a small bowl, combine the first eight ingredients. Set aside 1 teaspoon spice mixture; add flour to remaining mixture and sprinkle over chicken.
2. In a
3. coated with cooking spray, brown chicken in oil on both sides. Remove and keep warm. Add shallots to the pan; cook and stir over medium heat for 3 minutes. Stir in 1/2 cup broth and dates. Bring to a boil. Reduce heat; return chicken to the pan.
4. Cover and simmer for 20-25 minutes or until chicken juices run clear. Remove chicken and keep warm. Combine flour with reserved spice mixture and remaining broth until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cilantro.
5. For couscous, in a small saucepan, bring the water, broth, salt and cumin to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5-10 minutes or until water is absorbed. Fluff with a fork, then stir in almonds. Serve with chicken and sauce.

brown sugar, ground coriander, ground cumin, paprika, ground cinnamon, garlic, salt, pepper, flour, chicken, olive oil, shallots, chicken broth, dates, flour, fresh cilantro, water, chicken broth, salt, ground cumin, couscous, slivered almonds

Taken from www.tasteofhome.com/recipes/moroccan-chicken-thighs/ (may not work)