Moroccan Chicken Tagine

• 5 teaspoons cumin seeds
• 5 teaspoons coriander seeds
• 2 1/2 teaspoons whole allspice
• 5 teaspoons ground nutmeg
• 2 1/2 teaspoons ground ginger
• 1 1/4 teaspoons ground red pepper
• 1 1/4 teaspoons ground cinnamon
• 1 teaspoon olive oil
• 2 lbs vertically sliced onions
• 1/2 teaspoon salt
• 1 1/2 teaspoons sugar
• 1/2 teaspoon black pepper
• 1 (10 1/2 ounce) can low sodium chicken broth
• 1/4 cup raisins
• 2 lbs skinless chicken thighs (4)
• 1 (15 1/2 ounce) can chickpeas, drained (garbanzo beans)
• 4 cups hot cooked couscous

1. Place cumin seeds, coriander seeds and the whole allspice in a spice or coffee grinder; process until finely ground. Combine cumin mixture, nutmeg, ginger, red pepper, and cinnamon; set aside.
2. Heat oil in a Dutch oven over medium heat. Add onion and salt; cover and cook 10 minutes. Add 1 teaspoon cumin mixture, sugar, and black pepper; cover and cook 15 minutes.
3. Preheat oven to 375u0b0.
4. Add broth, and cook, uncovered, 30 minutes. Add raisins, chicken, and chickpeas; cover and bake chicken mixture at 375u0b0 for 30 minutes. Serve with couscous.

cumin seeds, coriander seeds, whole allspice, ground nutmeg, ground ginger, ground red pepper, ground cinnamon, olive oil, onions, salt, sugar, black pepper, chicken broth, raisins, chicken, chickpeas, couscous

Taken from www.food.com/recipe/moroccan-chicken-tagine-349900 (may not work)