Cinnamon Chicken with Couscous and Dried Fruit

Name: Cinnamon Chicken with Couscous and Dried Fruit
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 4 whole chicken legs; 2 tsp ground cinnamon; 1 tsp ground ginger; 1 tbsp olive oil; 1 cup chopped onion; 0.75 cup mixed chopped dried fruit; 1 can low sodium chicken broth (14 ounce); 1 cup couscous; 2 tsp finely chopped of fresh mint

Chicken, mixed fruit and couscous come together in this Moroccan dish, fragrant with cinnamon and ginger and roasted in the oven. Finish with mint.

30 min · Serves 4 · Easy

Ingredients

4 whole chicken legs, zabiha; cut into leg and thigh pieces (about 3 pounds)
2 tspground cinnamon, divided
1 tspground ginger, divided
1 tbspolive oil
240 mlchopped onion
180 mlmixed chopped dried fruit, such as currants, apricots, and prunes
1 canlow sodium chicken broth (14 ounce), halal-certified
240 mlcouscous
2 tspfinely chopped of fresh mint, divided

Method

Start cooking mode

Time: Prep 5 min · Cook 25 min · 30 min total
Difficulty: easy

1
Preheat oven to 375°F. Sprinkle chicken with salt, pepper, 1 teaspoon cinnamon, and 1/2 teaspoon ginger.
2
Heat oil in large ovenproof skillet over medium-high heat. Add chicken pieces, skin side down, and cook until skin is brown, about 8 minutes.
8 min
3
Turn chicken and transfer skillet to oven. Roast chicken until thermometer inserted into thickest part of thigh registers 175°F, about 15 minutes.
15 min
4
Transfer chicken to plate; tent with foil. Add onion to drippings in same skillet; sauté onion over medium-high heat until beginning to brown, about 5 minutes. Add dried fruit and remaining 1 teaspoon cinnamon and 1/2 teaspoon ginger; stir to coat. Add broth; bring to boil.
5 min
5
Remove skillet from heat, stir in couscous and 1 teaspoon mint. Cover and let stand 5 minutes. Season couscous to taste with salt and pepper.
5 min
6
Mound couscous on platter; place chicken atop couscous. Sprinkle with 1 teaspoon mint and serve.