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Cinnamon Chicken with Couscous and Dried Fruit

4 servings
Source: Bon Appétit December 2005

• 4 whole chicken legs (about 3 lbs), cut into leg and thigh pieces.
• 2 tsp ground cinnamon, divided
• 1 tsp ground ginger, divided
• 1 tsp olive oil
• 1 cup chopped onion
• ¾ cup mixed chopped dried fruit (such as currants, apricots, and prunes)
• 1 14-ounce can low-salt chicken broth
• 1 cup couscous
• 2 tsp finely chopped fresh mint, divided

Preheat oven to 375ºF. Sprinkle chicken with salt, pepper, 1 tsp cinnamon, and ½ tsp ginger. 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. Turn chicken and transfer skillet to oven. Roast chicken until thermometer inserted into thickest part of thigh registers 175ºF, about 15 minutes. Transfer chicken to plate; tent with foil.

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 tsp cinnamon and ½ tsp ginger; stir to coat. Add broth; bring to boil. Remove skillet from heat, stir in couscous and 1 tsp mint. Cover and let stand 5 minutes. Season couscous to taste with salt and pepper.

Mound couscous on platter; place chicken atop couscous. Sprinkle with 1 tsp mint and serve.

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