Moroccan Chicken Tagine with Couscous

Ingredients

• 1 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper
• 2 chicken breast halves (about 1 pound), skinned
• 2 chicken drumsticks (about 1/2 pound), skinned
• 2 chicken thighs (about 1/2 pound), skinned
• 2 teaspoons olive oil, divided
• Cooking spray
• 2 medium onions, cut into wedges
• 4 garlic cloves, halved lengthwise
• 1 (14-ounce) can fat-free, less-sodium chicken broth, divided
• 1/2 cup golden raisins
• 2 medium carrots, cut into thirds 3/4 cup water
• 1 cup uncooked whole wheat couscous
• 1/4 cup chopped fresh parsley
• 2 tablespoons honey
• 2 tablespoons slivered almonds, toasted

Preparation

1. Combine first 9 ingredients in a small bowl. Rub chicken with the spice mixture.
2. Heat 1 teaspoon oil in a Dutch oven coated with cooking spray over medium heat. Add chicken; cook 6 minutes, turning to brown on all sides. Remove chicken from pan; keep warm.
3. Heat remaining 1 teaspoon oil in pan. Add onions and garlic; sauté 2 minutes or just until lightly browned. Add 1 1/3 cups broth, scraping bottom of pan to loosen browned bits. Return chicken to pan; bring to a boil. Cover, reduce heat, and simmer 50 minutes. Stir in raisins and carrots; cook, uncovered, 20 minutes or until carrots are tender.
4. Meanwhile, bring remaining broth and 3/4 cup water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Add parsley; fluff with a fork. Serve chicken mixture over couscous. Drizzle honey evenly over chicken mixture, and sprinkle with almonds.