Cinnamon Spiced Moroccan Chicken Recipe

This recipe was posted on my Facebook site by one of my friends. I thought it looked really good so I decided to give it a shot! (Original Recipe can be found here)



Ingredients:
2 - Tbp flour, divided (or 1 Tbp flour and 1 Tsp Cornstarch)
1 1/4 - Tsp Cinnamon, Ground
1/2 - Tsp Cumin, Ground
1/2 - Tsp Ginger, Ground
1/4 - Tsp Red Pepper, Ground
1/4 - Tsp Sea Salt Grinder
4 - boneless skinless chicken thighs (or 2 chick breasts cut into 4 pieces)
1 - Tsp olive oil
1 - Cup chicken broth
1/2 - Cup pitted whole dates, sliced
1/4 - Cup toasted sliced almonds
1 - Cup of Couscous or Rice



Directions:
Mix 1 tablespoon of the flour, cinnamon, cumin, ginger, ground red pepper and sea salt in shallow dish.



Coat both sides of chicken with spice mixture.



Heat oil in large skillet on medium heat. Add chicken; cook 3 minutes per side or until golden brown.





Mix remaining 1 tablespoon flour and broth in a small container and add it to the skillet. (this is where I failed, I read the original directions wrong and added the flour and broth before mixing so it looked kind of funny and if I was going to do it again then I would use cornstarch instead of flour as I found the flour left kind of a flowery taste)



Bring to boil. Stir in dates and almonds. Reduce heat to low; simmer, covered, 7 minutes, or until chicken is cooked through.

Serve over couscous or rice.

(The rice is brown Jasmine mixed with Garlic Stuffed Olives and Chopped Pistachios)