A delightful dish combining tender chicken with aromatic spices and a fruity couscous side.
Preheat your oven to 375°F.
Preheating ensures even cooking and the right texture for the chicken.
Season the chicken legs with salt, pepper, 1 teaspoon of cinnamon, and 0.5 teaspoon of ginger.
Rub the spices evenly over the chicken for a consistent flavor.
Heat olive oil in an ovenproof skillet over medium-high heat. Place the chicken skin-side down and cook until browned, about 8 minutes.
Browning the chicken locks in the juices and enhances the flavor.
Flip the chicken and transfer the skillet to the oven. Roast until the internal temperature reaches 175°F, about 15 minutes.
Use a meat thermometer to ensure the chicken is cooked through.
Remove the chicken from the skillet and cover with foil to keep warm.
Letting the chicken rest redistributes the juices, making it more tender.
In the same skillet, sauté the onion over medium-high heat until golden, about 5 minutes.
Stir frequently to prevent the onion from burning.
Add the dried fruit, remaining cinnamon, and ginger to the skillet. Stir to coat the fruit with the spices.
Coating the fruit with spices enhances their natural sweetness.
Pour in the chicken broth and bring to a boil.
Boiling the broth helps to blend the flavors together.
Remove the skillet from heat, stir in the couscous, and cover. Let it stand for 5 minutes.
Covering the skillet traps steam, cooking the couscous perfectly.
Fluff the couscous with a fork and season with salt and pepper to taste.
Fluffing prevents the couscous from clumping together.
Serve the couscous on a platter, place the chicken on top, and garnish with fresh mint.
Garnishing with mint adds a fresh and vibrant touch to the dish.
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