1. Preheat oven to 375°F 2. Sprinkle chicken with salt, pepper, 1 teaspoon cinnamon, and 1/2 teaspoon ginger. 3. 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. 4. Turn chicken and transfer skillet to oven. 5. Roast chicken until thermometer inserted into thickest part of thigh registers 175°F, about 15 minutes. 6. Transfer chicken to plate; tent with foil. 7. 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. 8. Remove skillet from heat, stir in couscous and 1 teaspoon mint. 9. Cover and let stand 5 minutes. Season couscous to taste with salt and pepper. 10. Mound couscous on platter; place chicken atop couscous. 11. Sprinkle with 1 teaspoon mint and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
