Chicken Tagine With Pine Nut Couscous

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From sunset magazine march 2007. I can't wait to try this.

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Steps

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Heat oil in a 6- to 8-qt.

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Heavy-bottomed pot over medium-high heat.

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Add half chicken , skin side down , and cook until golden brown , 5 to 7 minutes.

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Turn over and cook 3 minutes more.

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Transfer to a plate.

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Repeat with remaining chicken and set aside.

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Drain all but 2 t.

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Oil from pot and reduce heat to medium.

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Add onion and saut until golden , 5 to 7 minutes.

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Add garlic and ginger and cook stirring constantly , for 3 minutes.

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Add cinnamon , turmeric , coriander , black pepper , cardamom pods , chilies , and salt and stir to combine.

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Return chicken to pot and add apricots , prunes , 2 cup chicken broth , and parsley sprigs.

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Bring mixture to a boil , then reduce heat to medium-low.

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Cover and simmer 40 minutes.

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Take pot off heat and remove parsley sprigs and chilies.

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Remove skin from chicken.

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In a covered medium saucepan , bring remaining 2 cups chicken broth to a boil.

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Turn off heat , stir in couscous , cover , and let sit 5 minutes.

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Uncover pan and fluff couscous with .

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Ingredients

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olive oil, chicken thighs, onion, garlic cloves, fresh ginger, ground cinnamon, turmeric, coriander, fresh ground black pepper, cardamom pods, dried red chilies, salt, dried apricots, prunes, reduced-sodium chicken broth, flat leaf parsley, fresh parsley leaves, couscous, pine nuts, fresh lemon zest