Moroccan Spiced Chicken with Lemon Couscous

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.

Mince 3 cloves of garlic and dice 1 medium red onion.

Pat 1.5 pounds of chicken thighs dry with paper towels and rub with the spice blend, coating evenly on all sides.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature of 165°F). Remove chicken to a plate and cover with foil to keep warm.

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

Add the minced garlic and cook for another 30 seconds until fragrant.

Stir in 1 tablespoon of honey and the juice of 1 lemon. Cook for 1-2 minutes until slightly reduced.

Meanwhile, bring 1.5 cups of chicken broth to a boil in a medium saucepan.

Chop 1/4 cup of dried apricots into small pieces.

Once boiling, remove the broth from heat, stir in 1.5 cups of couscous, the zest of 1 lemon, and the chopped dried apricots. Cover and let sit for 5 minutes.

Toast 1/4 cup of sliced almonds in a dry pan over medium heat for 2-3 minutes until golden, stirring frequently to prevent burning.

Roughly chop 1/4 cup of fresh cilantro and 2 tablespoons of fresh mint.

Fluff the couscous with a fork and stir in the juice of half a lemon, half of the chopped herbs, and half of the toasted almonds.

Slice the chicken thighs if desired and serve over the lemon couscous.

Spoon the onion-garlic sauce over the chicken, and garnish with remaining herbs, toasted almonds, and lemon wedges from the remaining half lemon.