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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; 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.
I made this last night it was fabulous.... I left out the almond's because I didn't have any
Helen | July 14, 2014
I made this tonight but with chicken breasts I pounded down. Amazing flavors and very tender. It was not spicy even with the red pepper. I didn't have any dates so I substituted dried apricots and I already used almonds in my couscous so I used cashews. I will definitely make this again. Only problem was I couldn't gets the juice to thicken up to a sauce, but it was probably just me.
PAMM | March 27, 2014
Absolutely loved this! Has become a favorite. The broth helps to keep the chicken moist. We had thicker chicken breasts, so we practically doubled the use of the spices and it was so flavorful, so enjoy using more cinnamon, cumin and ginger!
Rebecca Moreland | October 30, 2014