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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. flour (divided)
- 1 1/4 tsp. ground cinnamon (McCormick®)
- 1/2 tsp. McCormick Ground Cumin
- 1/2 tsp. McCormick Ground Ginger
- 1/4 tsp. McCormick Ground Cayenne Red Pepper
- 1/4 tsp. McCormick Sea Salt Grinder
- 4 boneless skinless chicken thighs (small, 1 1/4 pounds)
- 1 Tbsp. olive oil
- 1 cup chicken broth
- 1/2 cup dates (pitted whole, sliced)
- 1/4 cup toasted sliced almonds
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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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