-
1
Preheat the oven to 375u00b0F.
-
2
Spread the flour in a large shallow plate. Season the chicken liberally with
-
3
salt and pepper. Dredge the chicken lightly in the flour to coat all sides, tapping off the excess. Put a Dutch oven or large ovenproof pot over high heat and coat with the oil. When the oil is shimmering, add 5 pieces of chicken and brown them for 4 to 6 minutes on each side, without moving them around too much so you get a good sear. Transfer the chicken to a platter and repeat with the remaining thighs.
-
4
To the drippings in the pot, add the carrots, onion, and celery. Cook,
-
5
stirring, for about 5 minutes, or until the vegetables soften and begin to get some color. Add 2 teaspoons salt, 1 teaspoon pepper, the cinnamon, apricots, olives, and stock. Nestle the chicken in the pot so the thighs are covered with apricots, olives, and stock. Pour any drippings collected from the platter into the pot. Bring the stew to a boil, then cover and transfer to the oven. Bake for 1 hour, or until your kitchen smells amazing.
-
6
Combine the orange juice, 1/2 cup water, and 1 tablespoon salt in a small pot over high heat and bring to a boil. Remove from the heat, stir in the
-
7
couscous, and quickly cover to keep in the heat. Let stand for 10 minutes, until the couscous is soft.
-
8
Combine the scallions, cilantro, and mint in a small bowl. Remove the chicken from the oven and gently stir in the butter until completely melted.
-
9
To serve, put the couscous in a serving bowl and fluff with a fork. Fold in
-
10
half of the scallion mixture. Sprinkle the remaining scallion mixture over the
-
11
braised chicken, and serve it right out of the pot.
