Moroccan Chicken with Almond Couscous

Ingredients

• 1 teaspoon brown sugar 
• 2 pounds strips. 
• 0.5 teaspoon cinnamon 
• 0.8 cup couscous uncooked
• 12  dates whole pitted chopped
• 0.8 cup fat-skimmed beef broth fat-free
• 1.3 cups fat-skimmed beef broth fat-free divided
• 1 tablespoon flour all-purpose
• 1 tablespoon cilantro leaves fresh chopped
• 0.3 teaspoon garlic powder 
• 1 teaspoon ground coriander 
• 0.1 teaspoon ground cumin 
• 1 teaspoon ground cumin 
• 1 tablespoon olive oil 
• 1 teaspoon paprika 
• 0.3 teaspoon pepper freshly ground
• 0.3 teaspoon salt 
• 1.3 cups shallots peeled quartered
• 0.3 cup slivered almonds toasted
• 0.8 cup water 

Equipment

• frying pan
• sauce pan
• oven

Directions

1. Preheat oven to 37
2. To prepare chicken, combine first 9 ingredients in a shallow dish. Dredge chicken in flour mixture. Reserve remaining flour mixture.
3. Heat oil in a large ovenproof nonstick skillet over medium-high heat.
4. Add chicken; cook 3 minutes on one side. Turn chicken; remove skillet from heat.
5. Combine reserved flour mixture and shallots; add to skillet. Stir in 1/4 cup broth and dates.
6. Bake at 375 for 25 minutes or until chicken is done.
7. Remove chicken from skillet.
8. Place skillet over medium heat; stir in 1 cup broth. Cook 1 minute; stir in cilantro. Return chicken to pan. Cover; remove pan from heat.
9. To prepare couscous, combine 3/4 cup broth, water, 1/4 teaspoon salt, and 1/8 teaspoon cumin in a medium saucepan; bring to a boil. Stir in couscous.
10. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in almonds.
11. Serve with chicken and sauce.