Couscous au Poulet, Abricots et Amandes

1.In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

2.Add the minced garlic and cook for an additional minute until fragrant.

3.Season the chicken thighs with salt, pepper, cinnamon, cumin, coriander, and turmeric. Add the chicken to the skillet and brown on all sides, about 8-10 minutes.

4.Pour in the chicken broth and bring to a simmer. Cover the skillet and let the chicken cook for 20-25 minutes, or until fully cooked and tender.

5.While the chicken is cooking, prepare the couscous. In a medium saucepan, bring 2 cups of water to a boil. Add a pinch of salt, then stir in the couscous. Remove from heat, cover, and let it sit for 5 minutes.

6.Fluff the couscous with a fork and mix in the chopped dried apricots and toasted almonds. If desired, drizzle with honey and lemon juice for added flavor.

7.Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes before slicing it into bite-sized pieces.

8.To serve, place a generous portion of the couscous mixture on a plate, top with sliced chicken, and garnish with fresh parsley.