Chicken Tagine with Pine nut Couscous

Directions

Heat oil in a 6- to 8-qt. heavy-bottomed pot over medium-high heat.

Add half the chicken, skin side down, and cook until golden brown, 5 to 7 minutes.

Turn over and cook 3 minutes more.

Transfer to a plate; repeat with remaining chicken and set aside.

Drain all but 2 tablespoon oil from pot and reduce heat to medium.

Add onion and sauté until golden, 5 to 7 minutes.

Add garlic and ginger and cook, stirring constantly, for 3 minutes.

Add cinnamon, turmeric, coriander, black pepper, cardamom pods, chiles, and salt and stir to combine.

Return chicken to pot and add apricots, prunes, 2 cups chicken broth, and parsley sprigs.

Bring mixture to a boil, then reduce heat to medium-low.

Cover and simmer 40 minutes.

Take pot off heat and remove parsley sprigs and chiles.

Remove skin from chicken.

In a covered medium saucepan, bring remaining 2 cups chicken broth to a boil.

Turn off heat, stir in couscous, cover, and let sit 5 minutes.

Uncover pan and fluff couscous with a fork.

Stir in 2 tablespoon minced parsley, pine nuts, and lemon zest and toss to combine.

Mound couscous on a platter.

Top with chicken thighs and pour sauce over the chicken.

Sprinkle with remaining 2 tablespoon parsley.