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1
In a small bowl, combine 2 tablespoons of the mint with the garlic, ginger, paprika, cumin, coriander, cinnamon, cayenne and 1 tablespoon of kosher salt.
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2
Stir in 1/4 cup of the olive oil and rub the mixture all over the chicken.
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3
Cover with plastic wrap and let stand at room temperature for 1 hour.
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4
Preheat the oven to 400.
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5
In a large ovenproof skillet, heat the remaining 2 tablespoons of olive oil until shimmering.
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6
Add the chicken, skin side down and cook over moderately high heat until browned, about 5 minutes.
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7
Flip the chicken.
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8
Transfer the skillet to the oven and roast the chicken for about 30 minutes, until cooked through.
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9
Transfer the chicken to a platter, cover and keep warm.
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10
Pour the pan juices into a heatproof cup and spoon off as much fat as possible.
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11
Set the skillet over high heat and add the stock.
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12
Cook, scraping up any bits stuck to the pan, until reduced by half, about 5 minutes.
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13
Add the pan drippings and season with salt and pepper; keep warm.
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14
In a medium saucepan, bring 1 cup of water to a boil with a pinch of salt.
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15
Add the couscous and dates, cover and let stand off the heat until the couscous is tender and the water is absorbed, about 5 minutes.
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16
Stir in the almonds and the remaining 1/4 cup of mint.
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17
Mound the couscous on plates and top with the chicken.
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18
Spoon the pan sauce all around and serve right away.
