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1
Heat 4 tablespoons oil in heavy large skillet over medium-high heat.
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2
Add chopped onions and stir to coat.
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3
Season with salt.
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4
Saute 20 minutes, stirring occasionally.
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5
Reduce heat to medium and cook until onions are very soft, stirring frequently, about 10 minutes.
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6
Stir in sugar and cinnamon; saute until onions are brown, about 5 minutes.
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7
(Cinnamon onions can be made 1 day ahead.
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8
Cover and refrigerate.)
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9
Coarsely puree quartered onion, lemon juice, cumin, ginger, and paprika in blender.
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10
Pour into heavy-duty resealable plastic bag.
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11
Add chicken; seal bag and turn to coat.
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12
Refrigerate chicken for at least 30 minutes and up to 1 hour.
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13
Heat 2 tablespoons oil in another large skillet over medium heat.
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14
Add chicken with marinade; cook until chicken is brown, about 3 minutes per side.
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15
Transfer to plate.
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16
Add tomatoes with juices and broth to skillet; boil until sauce thickens, about 6 minutes.
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17
Return chicken to skillet; spoon sauce over.
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18
Reduce heat, cover, and simmer until chicken is cooked through, about 15 minutes.
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19
Transfer chicken to plate and tent with foil.
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20
Boil sauce until slightly thickened, about 3 minutes.
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21
Stir in cilantro.
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22
Season to taste with salt and pepper.
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23
Rewarm cinnamon onions.
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24
Mound couscous on 4 plates.
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25
Top with chicken, sauce, and onions and serve.
