Cinnamon Chicken With Couscous And Dried Fruit - cooking recipe

Ingredients

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 of fresh mint, divided

Preparation

Preheat oven to 375\u00b0F
Sprinkle chicken with salt, pepper, 1 teaspoon cinnamon, and 1/2 teaspoon 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 175\u00b0F, about 15 minutes.
Transfer chicken to plate; tent with foil.
Add onion to drippings in same skillet; saute 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.
Remove skillet from heat, stir in couscous and 1 teaspoon 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 teaspoon mint and serve.