Chicken Tagine With Pine Nut Couscous

• 6 boneless skinless chicken thighs
• 1 cup onion, medium onion thinly sliced
• 4 garlic cloves
• 1 tablespoon gingerroot
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon pepper
• 1 teaspoon ground cardamom, a couple pods
• 2 teaspoons hot green chili peppers, red dried
• 1 teaspoon kosher salt
• 15 dried apricot halves
• 15 dried pitted prunes
• 4 cups fat-free chicken broth
• 14 cup fresh parsley, plus
• 5 sprigs fresh parsley
• 1 12 cups couscous
• 18 cup pine nuts
• 1 teaspoon lemon zest
• 1 teaspoon olive oil

1. Heat oil in a 6- to 8-qt.
2. heavy-bottomed pot over medium-high heat.
3. Add half the chicken, skin side down, and cook until golden brown, 5 to 7 minutes.
4. Turn over and cook 3 minutes more.
5. Transfer to a plate; repeat with remaining chicken and set aside.
6. Drain all but 2 tablespoons oil from pot and reduce heat to medium.
7. Add onion and saute until golden, 5 to 7 minutes.
8. Add garlic and ginger and cook, stirring constantly, for 3 minutes.
9. Add cinnamon, turmeric, coriander, black pepper, cardamom pods, chilies, and salt and stir to combine.
10. Return chicken to pot and add apricots, prunes, 2 cups chicken broth, and parsley sprigs.
11. Bring mixture to a boil, then reduce heat to medium-low.
12. Cover and simmer 40 minutes.
13. Take pot off heat and remove parsley sprigs and chilies.
14. Remove skin from chicken.
15. Heat oil in a 6- to 8-qt.
16. heavy-bottomed pot over medium-high heat.
17. Add half the chicken, skin side down, and cook until golden brown, 5 to 7 minutes.
18. Turn over and cook 3 minutes more.
19. Transfer to a plate; repeat with remaining chicken and set aside.
20. Drain all but 2 tablespoons oil from pot and reduce heat to medium.
21. Add onion and saute until golden, 5 to 7 minutes.
22. Add garlic and ginger and cook, stirring constantly, for 3 minutes.
23. Add cinnamon, turmeric, coriander, black pepper, cardamom pods, chilies, and salt and stir to combine.
24. Return chicken to pot and add apricots, prunes, 2 cups chicken broth, and parsley sprigs.
25. Bring mixture to a boil, then reduce heat to medium-low.
26. Cover and simmer 40 minutes.
27. Take pot off heat and remove parsley sprigs and chilies.
28. Remove skin from chicken.

chicken thighs, onion, garlic, gingerroot, ground cinnamon, ground turmeric, ground coriander, pepper, ground cardamom, hot green chili peppers, kosher salt, apricot halves, prunes, chicken broth, fresh parsley, parsley, couscous, nuts, lemon zest, olive oil

Taken from www.food.com/recipe/chicken-tagine-with-pine-nut-couscous-315872 (may not work)