Moroccan Chicken

MAKES 4 SERVINGS

Moroccans love sweetening their dishes with dried fruits, including dates and apricots. Here the dried fruit enhances the chicken’s sauce, balancing the spice from the jalapeño. Topped with almonds for crunch and laid upon a bed of nutty couscous, this chicken is as authentic as it gets!

INGREDIENTS

¼ cup all-purpose flour
1 teaspoon salt, divided
⅛ teaspoon ground black pepper
1½ pounds boneless, skinless chicken thighs
1 tablespoon extra-virgin olive oil
1 medium yellow onion, thinly sliced
1 tablespoon minced jalapeño
1 garlic clove, minced
2 teaspoons Moroccan spice
1 cup low-sodium chicken broth
½ cup halved dried dates
½ cup chopped dried apricots
1 (15-ounce) can chickpeas, drained and rinsed
1 teaspoon red wine vinegar
2 cups cooked couscous
2 tablespoons sliced almonds

INSTRUCTIONS

1. Whisk the all-purpose flour, ¾ teaspoon of the salt, and the pepper together in a shallow baking dish.
2. Dry the chicken thighs with paper towels and dredge both sides in the seasoned flour.
3. Heat the olive oil in a nonstick skillet over medium-high heat. Add the chicken thighs and cook for 3–4 minutes per side, until golden, then transfer to a plate and set aside.
4. Add the onions to the skillet, still over medium-high heat, and cook for 5–7 minutes, until they are translucent and golden.
5. Add the jalapeño, garlic, and Moroccan spice and cook for 1 minute, until the garlic is fragrant.
6. Stir in the chicken broth, dates, and apricots, then transfer the chicken back to the skillet and decrease the heat to medium-low. Cook, stirring occasionally, for 10 minutes.
7. Add the chickpeas, red wine vinegar, and remaining ¼ teaspoon of salt. Stir well and remove from the heat.
8. Divide the couscous between four serving bowls and top with the chicken and sauce. Garnish each serving with the sliced almonds.

This AMAZING recipe and more can be found in my new Diabetic Kitchen cookbook here