Chicken Tagine with Pine-nut Couscous

Most people think of traditional Moroccan tagines as lamb dishes that are stewed over low heat for a long time. Instant chicken thighs are relatively quick to prepare. Aromatic spices give this dish a rich taste, and dried fruits give it a silky richness. Cooking time: 1 hour and 20 minutes.
Heat the oil in a 6-to 8-quart saucepan. thick-bottomed cook over medium-high heat. Add half of the chicken, skin side down, and cook until golden brown, 5-7 minutes. Turn over and cook for another 3 minutes. Transfer to a plate; repeat with the remaining chicken and set aside.Drain all but 2 tablespoons. Heat the oil in a saucepan and reduce the heat to medium. Add the onion and saute until golden brown, 5-7 minutes. Add the garlic and ginger and cook, stirring constantly, for 3 minutes. Add the cinnamon, turmeric, coriander, black pepper, cardamom pods, chili pepper and salt and mix. Return the chicken to the pan and add the apricots, prunes, 2 cups chicken stock, and sprigs of parsley. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for 40 minutes. Remove the pan from the heat and remove the parsley and chili sprigs. Remove the skin from the chicken.In a closed medium saucepan, bring the remaining 2 cups of chicken stock to a boil. Turn off the heat, add the couscous, cover and let stand for 5 minutes. Remove the lid from the pan and whisk the couscous with a fork. Add 2 tablespoons of chopped parsley, pine nuts and lemon zest and toss to combine. Place the couscous in a pile on a platter. Top with the chicken thighs and pour the sauce over the chicken. Sprinkle with the remaining 2 tablespoons of parsley.Note: A nutritional analysis is provided for each serving.