Moroccan Chicken with Couscous

Heat the Olive Oil (1 dash) in a large dutch oven over medium high heat. Brown the Boneless, Skinless Chicken Thighs (2 lb) in it in batches for about 3 minutes on each side. Remove them to a plate when they are done. They don't have to be completely cooked through, just golden on the outside.

Add the Onion (1) to the pot and deglaze with the White Wine (1 dash) to scrape up the yummy brown bits. Let the onion get soft and fragrant for a couple of minutes.

Add the Ras el Hanout (1 tsp), Ground Coriander (1 tsp), Ground Turmeric (1 tsp), Ground Cumin (1/2 tsp), Saffron Threads (1 pinch), Ground Ginger (1/2 tsp), Dried Tarragon (1/2 tsp), Smoked Paprika (1/2 tsp), Cayenne Pepper (1/8 tsp), and Salt (1 pinch) to the pot and let them get fragrant for about 30 seconds while stirring.

Pour in the Chicken Stock (6 cups) and Honey (1 Tbsp) and let the mixture come to a boil.

Add the Butternut Squash (1 2/3 cups), Dried Apricot (3/4 cup), Dried Pitted Prunes (2/3 cup), Cinnamon Sticks (2), and Chickpeas (1 can).

Return the chicken to the pot and stir everything well. Add the Bay Leaves (2) in last. Bring the pot to a boil again and reduce it to a simmer. Let the chicken simmer for 2 hours.

Ten minutes before the chicken is done, prepare the couscous. In a small pot heat the Chicken Stock (2 cups) to a gentle boil.

Add the Ras el Hanout (1/2 tsp), Smoked Paprika (1/2 tsp), Ground Turmeric (1/2 tsp), and Salt (1/2 tsp). Stir it in while it heats up.

Once it is boiling, pour in the Couscous (1 box) and cover the pot. Take it off of the heat and let the couscous cook for 5 minutes covered, until it is tender.

Fluff it up with a fork when it's done and that's it.

After 2 hours, remove the cinnamon sticks and bay leaves from the chicken and take it off of the heat.

Scoop the couscous into pretty bowls and ladle a generous portion of the Moroccan chicken over it. Garnish with Fresh Parsley (to taste) and serve immediately! This can also be served family style in a pretty tagine.