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Moroccan Chicken
By poisoneyes | July 15, 2008
Ingredients
2 tablespoons of flour
2 teaspoons of ground coriander
2 teaspoons of ground cumin
2 teaspoons of paprika
2 teaspoons of brown sugar
1 teaspoon of cinnamon
1 teaspoon of salt
1 teaspoon of garlic powder
1/2 teaspoon of freshly ground pepper
1 tablespoon of olive oil
1 medium onion, finely diced
8 skinless chicken thighs
2 cups of chicken broth
12 whole pitted dates, chopped finely
2 tablespoons of chopped fresh cilantro
Methods
In a small bowl combine flour, coriander, cumin, paprika, brown sugar, cinnamon, salt, garlic powder and pepper. Heat oil in a large pot and add onions, cooking until golden. Add spice mixture and stir until combined and spices are moist, adding a tablespoon of water at this point if necessary. Add chicken, stirring to coat as best as possible. Add broth and dates. Bring to a boil and then simmer for 20-25 minutes, stirring occasionally. Serve with brown rice or couscous and sprinkle with cilantro. Serves 4.
Adapted from Cooking Light, March 2004.
