Name: Cinnamon and Cardamom Tangier Chicken and Couscous
Total time: 47 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 400g chicken thighs; 1 1/2 cups couscous; 1 onion, finely chopped; 2 tbsp olive oil; 1 tsp ground cumin; 1/2 tsp ground cinnamon; 4 cups chicken broth; Salt to taste; 1/4 cup chopped parsley; 1/4 cup chopped cilantro; 1/2 teaspoon cinnamon; 1/2 teaspoon ground cardamom

Method

Mix additional cinnamon and cardamom into the chicken seasoning.
Season chicken with salt, cumin, and cinnamon.
In a pot, sauté onion in oil until softened.
Add chicken and cook until browned on all sides.
Stir in couscous, broth, and remaining spices, bring to a boil.
Reduce heat, cover, and simmer for 15 minutes until couscous is tender.
Garnish with parsley and cilantro before serving.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.