North African Quick Tagine-Style Chicken

Ingredients

• 1.5 cups chicken stock see 
• 0.1 teaspoon cinnamon 
• 1.5 cups couscous 
• 2 tablespoons olive oil extra virgin 
• 2 tablespoons olive oil extra virgin 
• 1 leaves flat parsley chopped
• 4  garlic clove with the heel of your hand, discard skins smashed
• 0.3 cup golden raisins 
• 0.5 teaspoon ground coriander 
• 1.5 teaspoons ground cumin 
• 2 cups chicken broth low sodium
• 4 servings mango chutney (available on the condiment or International food aisles)
• 10  prune- cut to pieces pitted coarsely chopped
• 1.5 teaspoons chicken seasoning (recommended ( Montreal Seasoning by McCormick) (coarse salt and coarse pepper)
• 4 servings spring onion finely chopped
• 2  spring onion finely chopped
• 1.5 teaspoons paprika sweet
• 0.5 teaspoon turmeric 
• 1 large onion yellow sliced quartered

Equipment

• frying pan
• pot
• stove

Directions

1. Heat a large nonstick skillet over medium high heat.
2. Add extra-virgin olive oil, 2 turns of the pan, in a slow stream, and add smashed garlic. Season the chicken with seasoning blend. Scatter chicken around the pan in an even layer. Cook chicken pieces 2 minutes on each side to brown, then add the onions, prunes, raisins and stock.
3. Mix spices in a small dish and scatter over the pot. Cover and reduce to moderate heat. Cook 7 or 8 minutes, remove the lid and stir.To prepare the couscous, bring chicken stock to a boil.
4. Add couscous, extra-virgin olive oil and scallions and remove the couscous from the stove immediately. Cover and let stand 5 minutes. Fluff the couscous with a fork.Uncover chicken and cook another 2 to 3 minutes to thicken slightly. Adjust the seasoning, to taste, and serve chicken on a bed of couscous.
5. Garnish with chopped cilantro and scallions.
6. Serve with chutney.