Chicken Tagine with Pine-nut Couscous Recipe – Sunset Magazine

Ingredients

• 2 tablespoons olive oil
• 6 bone-in chicken thighs (with skin)
• 1 medium onion, thinly sliced (about 2 cups)
• 4 large garlic cloves, minced
• 1 tablespoon minced fresh ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/4 teaspoon freshly ground black pepper
• 2 cardamom pods, lightly crushed
• 2 small dried red chiles, such as arbol
• 1 teaspoon salt
• 15 dried apricots, halved
• 15 pitted prunes, halved
• 4 cups reduced-sodium chicken broth
• 5 fresh flat-leaf parsley sprigs plus 1/4 cup minced fresh parsley leaves
• 1 1/2 cups couscous
• 1/4 cup lightly toasted pine nuts
• 1 teaspoon grated fresh lemon zest