Moroccan Chicken Tagine

Ingredients

• 0.5 teaspoon pepper black
• 15.5 ounce chickpeas drained canned (garbanzo beans)
• 2 pounds chicken thighs 
• 4 cups couscous hot cooked
• 5 teaspoons coriander seeds 
• 5 teaspoons cumin seeds 
• 1.3 teaspoons ground cinnamon 
• 2.5 teaspoons ground ginger 
• 5 teaspoons ground nutmeg 
• 1.3 teaspoons ground pepper red
• 10.5 ounce low-salt chicken broth canned
• 1 teaspoon olive oil 
• 2 pounds onion vertically sliced
• 0.3 cup raisins 
• 0.5 teaspoon salt 
• 1.5 teaspoons sugar 
• 2.5 teaspoons allspice whole

Equipment

• oven
• dutch oven

Directions

1. Place first 3 ingredients in a spice or coffee grinder; process until finely ground.
2. Combine cumin mixture, nutmeg, ginger, red pepper, and cinnamon; set aside.
3. Heat oil in a Dutch oven over medium heat.
4. Add onion and salt; cover and cook 10 minutes.
5. Add 1 teaspoon cumin mixture, sugar, and black pepper; cover and cook 15 minutes.
6. Preheat oven to 37
7. Add broth, and cook, uncovered, 30 minutes.
8. Add raisins, chicken, and chickpeas; cover and bake chicken mixture at 375 for 30 minutes.
9. Serve with couscous.
10. Note: Store remaining cumin mixture in an airtight container for up to 6 months.