Orange-Tomato Couscous With Chicken

• 6 chicken thighs, boneless and skinless, trimmed (about 1 1/2 pounds)
• 14 teaspoon salt
• 14 teaspoon fresh ground pepper
• 1 14 teaspoons ground cinnamon, divided
• 1 14 teaspoons ground cumin, divided
• 2 tablespoons olive oil, extra-virgin, divided
• 1 medium onion, thinly sliced
• 1 (14 ounce) can diced tomatoes, with juice
• 1 (15 ounce) can chickpeas, rinsed
• 1 cup reduced-sodium chicken broth
• 4 tablespoons cilantro, fresh, chopped and divided
• 1 orange, scrubbed, halved and cut into 1/4-inch slices
• 1 cup whole wheat couscous

1. Pat chicken thighs dry with a paper towel.
2. Season with salt, pepper, 1/4 teaspoon cinnamon and 1/4 teaspoon cumin.
3. Heat 1 tablespoon oil in a Dutch oven over medium heat.
4. Add the chicken thighs and cook until browned, 3 to 4 minutes per side.
5. Transfer to a plate and set aside.
6. Add the remaining 1 tablespoon oil and onion to the pan.
7. Cook, stirring occasionally, until the onion is softened, about 2 minutes.
8. Add the remaining 1 teaspoon each cinnamon and cumin and cook, stirring constantly, for 30 seconds.
9. Add tomatoes and their juice, chickpeas, broth, 2 tablespoons cilantro and orange slices; bring to a simmer, stirring with a wooden spoon to scrape up any browned bits.
10. Return the chicken and any collected juice to the pan; cover and cook over medium-low heat until the chicken is cooked through, 5 to 10 minutes.
11. Transfer the chicken to a clean plate.
12. Bring the cooking liquid back to a boil; stir in couscous and place the chicken thighs on top of the mixture.
13. Remove from heat, cover and let stand for 5 minutes before serving.
14. Garnish with the remaining cilantro.

chicken, salt, ground pepper, ground cinnamon, ground cumin, olive oil, onion, tomatoes, chickpeas, chicken broth, cilantro, orange, whole wheat couscous

Taken from www.food.com/recipe/orange-tomato-couscous-with-chicken-523808 (may not work)