We love helping you dig into your spice drawer and discover all those long lost spices. Remember to pair with a glass of wine, and enjoy your Moroccan adventure!
Mix cinnamon, cumin, ginger, salt, and pepper together. Coat chicken with spices
Heat a wide pan with a lid (we'll use it later) over medium-high heat. Add 1 tbs. (15 ml) oil to the pan. Once oil is heated, add your chicken and sear for ~2 minutes on each side. Remove seared chicken and set aside
Return pan to heat and add another tbs. (15 ml) of oil (it's OK if there are some chicken / spices left over in the pan). Add onions and a pinch of salt to the heated oil. Saute onions until softened and slightly translucent, ~3 minutes
Add carrots and raisins to the pan with another dash of salt. Nestle the chicken into the vegetables. Pour in broth, bring to a boil, cover, and lower heat to a simmer. Cook for ~10 minutes for boneless chicken, ~20 minutes for bone-in chicken, or until chicken reaches 160F (71C) degrees
If you're also making tomorrow's meal, go ahead and double the couscous ingredients. Bring stock and butter to boil in a separate >3 quart (2.84 liters) sauce pan. Take off heat, add couscous, and cover with a lid. Wait 5 minutes and then fluff couscous with a fork