Cinnamon Chicken With Couscous And Dried Fruit

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 whole chicken legs, cut into leg and thigh pieces (about 3 pounds)
• 2 teaspoons ground cinnamon, divided
• 1 teaspoon ground ginger, divided
• 1 tablespoon olive oil
• 1 cup chopped onion
• 3/4 cup mixed chopped dried fruit (such as currants, apricots, and prunes)
• 1 (14 ounce) can low sodium chicken broth
• 1 cup couscous
• 2 teaspoons finely chopped fresh mint, divided

Recipe

• 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.