Moroccan Chicken With Pistachio-Cilantro Couscous

• 1/2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 2 tsp smoked paprika
• 2 tsp garlic salt
• 1/4 cup olive oil
• 8 None chicken thighs, on the bone
• 1/2 cup yogurt
• 1 tbsp lemon juice
• 1/2 tbsp fresh chives, chopped
• 2 cups chicken stock
• 14 oz couscous
• 1 tbsp butter
• 1/3 cup pistachios, coarsely chopped
• 1 cup fresh cilantro leaves, coarsely chopped

1. Preheat oven to 450u0b0F. Combine spices and oil. Add chicken thighs and toss to coat. Place chicken, skin-side up, on a lined baking tray and roast for 25-30 mins, or until chicken is cooked through and skin is crispy.
2. Meanwhile, for lemon yogurt, combine yogurt, lemon juice, chives and pinch of salt. Cover with plastic wrap and chill until needed.
3. Bring stock to a boil then pour over couscous. Add butter, cover with plastic wrap and set aside for 5 mins. Fluff with a fork to separate grains. Mix in pistachios and cilantro. Season. Serve with chicken and lemon yogurt.

ground cumin, ground cinnamon, paprika, garlic, olive oil, chicken, yogurt, lemon juice, fresh chives, chicken stock, couscous, butter, pistachios, fresh cilantro

Taken from recipes-plus.com/api/v2.0/recipes/24161 (may not work)