Moroccan Spiced Chicken.

Ok, Hubby and I made this for dinner a few days back, and I have to apologize for not getting this to you sooner, because you must make it as soon as possible!  It is so delicious.  Don't be afraid of the dates, they perfect the dish.  I found this recipe in SousChef, one of the recipe management systems I'm currently reviewing, and the one I actually own.


4 boneless, skinless chicken breast halves (about 1 1/4-1 1/2 lbs.) or boneless skinless chicken thighs

2 T flour, divided

1 1/4 t. ground cinnamon

1 t. seasoned salt

1/2 t. ground cumin

1/2 t. ground turmeric

2 T. olive oil

1 c. chicken broth

1/2 c. pitted whole dates, sliced

1/3 c. whole almonds (with skins on)  (Note: We prefer slivered almonds, and so used those, to no detriment to the recipe, I believe.)

Optional Cooked Couscous or rice (Highly recommend the couscous!)


Place chicken in self-closing plastic bag.

Combine 1 T. flour, cinnamon, seasoned salt, cumin, and turmeric; sprinkle over chicken and toss well to coat. (Note: Be sure to combine spices first, and THEN add to bag.  Adding them to the bag individually could result in uneven coating of the chicken.)

Heat oil in a large skillet over medium heat. Sauté chicken about 5 minutes per side.

Mix remaining 1 T. flour and broth, add to skillet. Bring to a boil over medium heat.

Stir in dates and almonds; simmer, covered, 7 minutes, or until chicken is done.  Serve over couscous or rice.