Chicken Tagine with Pine-nut Couscous

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 6  chicken thighs bone-in with skin)
• 2  cardamom pods crushed
• 1.5 cups couscous 
• 15  apricot dried halved
• 5  parsley fresh minced
• 1 tablespoon ginger fresh minced
• 4 large garlic clove minced
• 1 teaspoon ground cinnamon 
• 1 teaspoon ground coriander 
• 1 teaspoon turmeric 
• 1 teaspoon lemon zest fresh grated
• 4 cups chicken broth reduced-sodium
• 2 tablespoons olive oil 
• 2 cups onion thinly sliced
• 0.3 cup pinenuts lightly toasted
• 15  prune- cut to pieces pitted halved
• 2 small chilies dried red such as arbol
• 1 teaspoon salt 

Equipment

• frying pan
• sauce pan
• pot

Directions

1. Heat oil in a 6- to 8-qt. heavy-bottomed pot over medium-high heat.
2. Add half the chicken, skin side down, and cook until golden brown, 5 to 7 minutes. Turn over and cook 3 minutes more.
3. Transfer to a plate; repeat with remaining chicken and set aside.
4. Drain all but 2 tbsp. oil from pot and reduce heat to medium.
5. Add onion and saut until golden, 5 to 7 minutes.
6. Add garlic and ginger and cook, stirring constantly, for 3 minutes.
7. Add cinnamon, turmeric, coriander, black pepper, cardamom pods, chiles, and salt and stir to combine. Return chicken to pot and add apricots, prunes, 2 cups chicken broth, and parsley sprigs. Bring mixture to a boil, then reduce heat to medium-low. Cover and simmer 40 minutes. Take pot off heat and remove parsley sprigs and chiles.
8. Remove skin from chicken.
9. In a covered medium saucepan, bring remaining 2 cups chicken broth to a boil. Turn off heat, stir in couscous, cover, and let sit 5 minutes. Uncover pan and fluff couscous with a fork. Stir in 2 tbsp. minced parsley, pine nuts, and lemon zest and toss to combine. Mound couscous on a platter. Top with chicken thighs and pour sauce over the chicken.
10. Sprinkle with remaining 2 tbsp. parsley.