recipe: Moroccan Chicken (based on recipe from Cooking Light March 2004)
serves: 4

1 T flour
1 t grnd corriander
1 t grnd cumin
1 t paprika
1 t b.sugar
1/2 t cinnamon
1/4 t salt
1/4 t garlic powder
1/4 t pepper
3 chicken breasts, cut in 1/4s
1 T EVOO (extra virgin olive oil)
1 small onion cut in chunks
1/4 c chicken broth
12 pitted dates, chopped (insert lame joke about my singledom in the city here)
1 T chopped fresh cilantor

Preheat oven to 375. mix first 9 ingredients in a shallow dish. Dredge chicken in spice mix. save unused spice mix.
Heat oil in skillet over mediu-hi heat. Add chicken, cook 3 min on one side, turn, cook another 3 min. Put chicken in roasting pan, add saved spice mix, onion, broth and dates. Bake at 375 for 25 min or untill chicken is done (stir once while cooking). Add in cilantro. Serve with Almond Couscous, enjoy!