Chicken Tagine with Pine-nut Couscous

Ingredients

• 2 tablespoons olive oil
• 6 bone-in chicken thighs (with skin)
• 1 medium onion, thinly sliced (about 2 cups)
• 4 large garlic cloves, minced
• 1 tablespoon minced fresh ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/4 teaspoon freshly ground black pepper
• 2 cardamom pods, lightly crushed
• 2 small dried red chiles, such as arbol
• 1 teaspoon salt
• 15 dried apricots, halved
• 15 pitted prunes, halved
• 4 cups reduced-sodium chicken broth
• 5 fresh flat-leaf parsley sprigs plus 1/4 cup minced fresh parsley leaves
• 1 1/2 cups couscous
• 1/4 cup lightly toasted pine nuts
• 1 teaspoon grated fresh lemon zest

Preparation

1. Heat oil in a 6- to 8-qt. heavy-bottomed pot over medium-high heat. Add half the chicken, skin side down, and cook until golden brown, 5 to 7 minutes. Turn over and cook 3 minutes more. Transfer to a plate; repeat with remaining chicken and set aside.
2. Drain all but 2 tbsp. oil from pot and reduce heat to medium. Add onion and sauté until golden, 5 to 7 minutes. Add garlic and ginger and cook, stirring constantly, for 3 minutes. Add cinnamon, turmeric, coriander, black pepper, cardamom pods, chiles, and salt and stir to combine. Return chicken to pot and add apricots, prunes, 2 cups chicken broth, and parsley sprigs. Bring mixture to a boil, then reduce heat to medium-low. Cover and simmer 40 minutes. Take pot off heat and remove parsley sprigs and chiles. Remove skin from chicken.
3. In a covered medium saucepan, bring remaining 2 cups chicken broth to a boil. Turn off heat, stir in couscous, cover, and let sit 5 minutes. Uncover pan and fluff couscous with a fork. Stir in 2 tbsp. minced parsley, pine nuts, and lemon zest and toss to combine. Mound couscous on a platter. Top with chicken thighs and pour sauce over the chicken. Sprinkle with remaining 2 tbsp. parsley.

Note: Nutritional analysis is per serving.