Moroccan-Spiced Chicken Tagine with Chayote & Chickpea Couscous

Ingredients

• Chicken thighs, bone-in, skin-on
• Chayote, diced
• Chickpeas, canned, drained and rinsed
• Onion, chopped
• Garlic, minced
• Couscous
• Chicken broth
• Olive oil
• Ground cumin
• Ground coriander
• Turmeric
• Cinnamon
• Ginger, grated
• Cilantro, chopped
• Lemon juice
• Salt and pepper to taste

Instructions

1. Season chicken thighs with salt, pepper, cumin, coriander, turmeric, cinnamon, and ginger.
2. Heat olive oil in a tagine or large pot over medium heat.
3. Sear chicken thighs until golden brown, then remove from the pot.
4. Add chopped onion and garlic to the pot and sauté until softened.
5. Add diced chayote and chickpeas and cook for a few minutes.
6. Return chicken thighs to the pot.
7. Pour in chicken broth until chicken is partially submerged.
8. Simmer covered for about 30 minutes, or until chicken is cooked through and tender.
9. Meanwhile, prepare couscous according to package directions, using chicken broth instead of water for extra flavor.
10. Stir in chopped cilantro and lemon juice.
11. Serve chicken tagine over the couscous.