-
1
Pat chicken thighs dry w/a paper towel.
-
2
Season w/salt, pepper, 1/4 tsp cinnamon & 1/4 teaspoon cumin.
-
3
Heat 1 tbsp oil in a Dutch oven over med heat.
-
4
Add the chicken thighs & cook until browned (3-4 min per side).
-
5
Transfer to a plate & set aside.
-
6
Add the remaining 1 tbsp oil & onion to the pan.
-
7
Cook (stirring occ) until the onion is softened (about 2 min).
-
8
Add the remaining 1 tsp each of cinnamon & cumin.
-
9
Cook (stirring constantly) for 30 seconds.
-
10
Add tomatoes & their juice, chickpeas, broth, 2 tbsp cilantro & orange slices.
-
11
Bring to a simmer (stirring w/a wooden spoon to scrape up any browned bits).
-
12
Return the chicken & any collected juice to the pan.
-
13
Cover & cook over med-low heat until the chicken is cooked through (5-10 min).
-
14
Transfer the chicken to a clean plate.
-
15
Bring the cooking liquid back to a boil.
-
16
Stir in couscous & place the chicken thighs on top of the mixture.
-
17
Remove from heat, cover & let stand for 5 min before serving.
-
18
Garnish w/the remaining cilantro.
-
19
NOTE: Altho not mentioned in the recipe, I have allowed for using chicken breasts vs thighs because I prefer them.
-
20
However, if lrg breasts are used, you may want to consider adjusting the ingredients & cooking times accordingly.
