| | Directions | 1. 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.
2. Heat oil in large skillet on medium heat. Add chicken; cook 3 minutes per side or until golden brown.
3. Mix remaining 1 tablespoon flour and broth; add to skillet. 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. |
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Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
|  | | Ingredients | | - | | 2 tablespoons flour, divided |
| - | | 1 1/4 teaspoons McCormick® Cinnamon, Ground |
| - | | 1/2 teaspoon McCormick® Cumin, Ground |
| - | | 1/2 teaspoon McCormick® Ginger, Ground |
| - | | 1/4 teaspoon McCormick® Red Pepper, Ground |
| - | | 1/4 teaspoon McCormick® Sea Salt Grinder |
| - | | 4 small boneless skinless chicken thighs (1 1/4 pounds) |
| - | | 1 tablespoon olive oil |
| - | | 1 cup chicken broth |
| - | | 1/2 cup pitted whole dates, sliced |
| - | | 1/4 cup toasted sliced almonds |
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| | Nutrition (per serving) | Calories: 349 Calories
Fat: 17 Grams
Protein: 28 Grams
Cholesterol: 94 Milligrams
Carbohydrates: 21 Grams
Sodium: 427 Milligrams
Fiber: 3 Grams
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