Moroccan Chicken Tagine

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
• 8 cups vertically sliced onion (about 2 pounds)
• 1/2 teaspoon salt
• 1 1/2 teaspoons sugar
• 1/2 teaspoon black pepper
• 1 (10 1/2-ounce) can low-salt chicken broth
• 1/4 cup raisins
• 4 chicken thighs (about 2 pounds), skinned
• 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
• 4 cups hot cooked couscous

Preparation

1. Place first 3 ingredients in a spice or coffee grinder; process until finely ground. Combine cumin mixture, nutmeg, ginger, red pepper, and cinnamon; set aside.
2. 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.
3. Preheat oven to 375°.
4. Add broth, and cook, uncovered, 30 minutes. Add raisins, chicken, and chickpeas; cover and bake chicken mixture at 375° for 30 minutes. Serve with couscous.
5. Note: Store remaining cumin mixture in an airtight container for up to 6 months.