Moroccan-Spiced Chicken and Couscous Skillet
• 1.25 lbs boneless, skinless chicken thighs • 1 tbsp olive oil • 1 tbsp brown sugar • 1 1/2 tsp ground cumin • 1 1/2 tsp smoked paprika • 1/2 tsp ground ginger • 1/2 tsp cinnamon • 1 tsp kosher salt • 1 shallot, thinly sliced INGREDIENTS
• 1 large carrot, sliced into coins • 2 garlic cloves, minced • 1 15 oz can chickpeas, drained and rinsed • 1 cup dry pearl couscous • 1/4 cup medjool dates, pitted and chopped • 1 1/2 cups chicken stock • 1/2 lemon, thinly sliced
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DIRECTIONS
1. Preheat oven to 400 F. 2. Toss chicken with olive oil, sugar, spices, and salt; let marinate for 10 minutes. 3. Heat a large oven-proof skillet over medium. Sear chicken thighs for 3–4 minutes per side, transfer to a plate, leaving 1 tbsp of rendered fat in skillet. 4. Add shallot, carrot, and garlic. Sauté for 2–3 minutes. 5. Add chickpeas, couscous, dates, and chicken stock and boil over high heat. 6. Add chicken thighs back and top with lemon. 7. Put skillet in the oven for 15 minutes or until the chicken is cooked through. 8. Let rest for 10 minutes before serving.
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