Moroccan-Spiced Chicken Thighs with Couscous Pilaf

In a small bowl, mix together 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground cinnamon, 1 teaspoon paprika, 1/2 teaspoon turmeric, 1 teaspoon salt, and 1/2 teaspoon black pepper to create the Moroccan spice blend.

Pat 1.5 pounds of chicken thighs dry with paper towels and rub thoroughly with 3/4 of the spice blend, ensuring even coverage under the skin.

Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and cook for 5-6 minutes until the skin is golden and crispy.

Flip the chicken thighs and cook for another 3-4 minutes. Remove chicken from the skillet and set aside.

In the same skillet, add the remaining 1 tablespoon of olive oil. Add 1 diced onion and cook for 3-4 minutes until softened.

Add 3 minced garlic cloves and the remaining spice blend. Cook for 1 minute until fragrant.

Pour in 1.5 cups of beef broth and add 1/4 cup chopped dried apricots. Bring to a simmer, scraping up any browned bits from the bottom of the pan.

Return the chicken thighs to the skillet, skin-side up. Cover and reduce heat to medium-low. Simmer for 15 minutes, or until chicken is cooked through (internal temperature of 165°F).

While the chicken is cooking, toast 1/4 cup sliced almonds in a dry pan over medium heat for 2-3 minutes until golden, stirring frequently to prevent burning. Set aside.

In a medium saucepan, bring 1.5 cups of water to a boil. Remove from heat, stir in 1.5 cups couscous, cover, and let stand for 5 minutes.

Fluff the couscous with a fork and stir in the toasted almonds and half of the chopped cilantro.

Serve the chicken thighs over the couscous pilaf. Spoon the sauce from the skillet over the dish.

Garnish with remaining fresh cilantro and lemon wedges from the whole lemon.