Moroccan Chicken Thighs

1/2 tsp. brown sugar
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. paprika
1/4 tsp. ground cinnamon
1/8 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. pepper
2 tsp. all-purpose flour
4 bone-in chicken thighs, skin removed 
1-1/2 tsp. olive oil

SAUCE:
3 shallots chopped
1/2 C. plus 2 Tbsp. reduced-sodium chicken broth, divided
4 pitted dates, chopped
1 tsp. all-purpose flour
1-1/2 tsp. minced fresh cilantro

1. In a small bowl, combine the first 8 ingredients.  Set aside 1 tsp. spice mixture; add flour to remaining mixture and sprinkle over chicken.

2. In a large nonstick skillet coated with cooking spray, brown chicken in oil on both sides.  Remove and keep warm.  Add shallots to pan; cook and stir over medium heat for 3 minutes.  Stir in 1/2 C. broth and dates.  Bring to a boil.  Reduce heat; return chicken to pan.

3. Cover and simmer for 20-25 minutes or until chicken juices run clear.  Remove chicken and keep war.  Combine flour with reserved spice mixture and remaining broth until smooth; gradually stir into pan.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Stir in cilantro.