Moroccan Chicken (With Prunes)

• 1 tablespoon za'atar spice mix
• 800 g chicken thigh fillets, trimmed and halved
• 1 tablespoon oil
• 60 g butter
• 1 large onion, cut into wedges
• 1 cinnamon stick
• 2 garlic cloves, crushed
• 2 tablespoons lemon juice
• 1 cup chicken stock
• 1/2 cup pitted prune, halved
• 1 1/2 cups couscous

1. Sprinkle half the spice blend over the chicken. Heat the oil and 20g of the butter in a large saucepan or deep-sided frying pan over medium heat.
2. Cook the chicken in two batches for 5 minutes,or until evenly browned. Remove from the pan, then add the onion and cinnamon stick and cook for 2-3 minutres before adding the garlic.
3. Return the chicken to the pan and add the lemon juice and the remaining spice blend. Season, then cook, covered for 5 minutes.
4. Add the stock and prunes to the pan and bring to the boil. Reduce the heat to medium-low and cook, uncovered, for 15 minutes, or until the chicken is cooked and the liquid has reduced to a sauce. Before serving, stir 20g of the butter into the sauce.
5. About 10 minutes before the chicken is ready, place the couscous in a heatproof bowl, add 1 1/2 cups of the boiling water and stand for 3-5 minutes. Stir in the remaining butter and fluff with a fork until the butter has melted and the grains separate. Serve with the chicken.

zaatar spice mix, chicken thigh, oil, butter, onion, cinnamon, garlic, lemon juice, chicken stock, pitted prune, couscous

Taken from www.food.com/recipe/moroccan-chicken-with-prunes-156630 (may not work)