Slow-Braised Moroccan Chicken

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 3 tablespoons olive oil
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 14 1/2 ounces can diced tomatoes, undrained
• 1 1/2 cups chicken broth
• 1/2 cup dried apricots, halved
• 15 ounces can chickpeas, rinsed and drained
• 1/4 cup chopped fresh parsley, for garnish
• 1 lemon, cut into wedges, for serving
• 1 pound carrots, peeled and chopped into 1-inch pieces
• 1 cup couscous
• 1 1/4 cups boiling water