Cinnamon-Spiced Moroccan Chicken - cooking recipe

Ingredients

2 tablespoons flour, divided
1 1/4 teaspoons cinnamon
1/2 teaspoon cumin
1/2 teaspoon ginger
1/4 teaspoon ground red pepper
1/4 teaspoon sea salt
4 small boneless skinless chicken thighs (1 1/4 pounds)
1 tablespoon olive oil
1 cup chicken broth
1/2 cup pitted dates, sliced
1/4 cup toasted sliced almonds

Preparation

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 and 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.