Moroccan Chicken Tagine - cooking recipe

Ingredients

5 teaspoons cumin seeds
5 teaspoons coriander seeds
2 1/2 teaspoons whole allspice
5 teaspoons ground nutmeg
2 1/2 teaspoons ground ginger
1 1/4 teaspoons ground red pepper
1 1/4 teaspoons ground cinnamon
1 teaspoon olive oil
2 lbs vertically sliced onions
1/2 teaspoon salt
1 1/2 teaspoons sugar
1/2 teaspoon black pepper
1 (10 1/2 ounce) can low sodium chicken broth
1/4 cup raisins
2 lbs skinless chicken thighs (4)
1 (15 1/2 ounce) can chickpeas, drained (garbanzo beans)
4 cups hot cooked couscous

Preparation

Place cumin seeds, coriander seeds and the whole allspice in a spice or coffee grinder; process until finely ground. Combine cumin mixture, nutmeg, ginger, red pepper, and cinnamon; set aside.
Heat oil in a Dutch oven over medium heat. Add onion and salt; cover and cook 10 minutes. Add 1 teaspoon cumin mixture, sugar, and black pepper; cover and cook 15 minutes.
Preheat oven to 375\u00b0.
Add broth, and cook, uncovered, 30 minutes. Add raisins, chicken, and chickpeas; cover and bake chicken mixture at 375\u00b0 for 30 minutes. Serve with couscous.