Cinnamon Chicken With Couscous And Dried Fruit

• 4 whole chicken legs, cut into leg and thigh pieces (about 3 pounds)
• 2 teaspoons ground cinnamon, divided
• 1 teaspoon ground ginger, divided
• 1 tablespoon olive oil
• 1 cup chopped onion
• 3/4 cup mixed chopped dried fruit (such as currants, apricots, and prunes)
• 1 (14 ounce) can low sodium chicken broth
• 1 cup couscous
• 2 teaspoons finely chopped of fresh mint, divided

1. Preheat oven to 375u0b0F
2. Sprinkle chicken with salt, pepper, 1 teaspoon cinnamon, and 1/2 teaspoon ginger.
3. Heat oil in large ovenproof skillet over medium-high heat. Add chicken pieces, skin side down, and cook until skin is brown, about 8 minutes.
4. Turn chicken and transfer skillet to oven.
5. Roast chicken until thermometer inserted into thickest part of thigh registers 175u0b0F, about 15 minutes.
6. Transfer chicken to plate; tent with foil.
7. Add onion to drippings in same skillet; saute onion over medium-high heat until beginning to brown, about 5 minutes. Add dried fruit and remaining 1 teaspoon cinnamon and 1/2 teaspoon ginger; stir to coat. Add broth; bring to boil.
8. Remove skillet from heat, stir in couscous and 1 teaspoon mint.
9. Cover and let stand 5 minutes. Season couscous to taste with salt and pepper.
10. Mound couscous on platter; place chicken atop couscous.
11. Sprinkle with 1 teaspoon mint and serve.

chicken, ground cinnamon, ground ginger, olive oil, onion, chicken broth, couscous, mint

Taken from www.food.com/recipe/cinnamon-chicken-with-couscous-and-dried-fruit-184310 (may not work)