step 1
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.
step 2
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.
step 3
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.
step 4
Pour in the Chicken Stock (6 cups) and Honey (1 Tbsp) and let the mixture come to a boil.
step 5
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).
step 6
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.
step 7
Ten minutes before the chicken is done, prepare the couscous. In a small pot heat the Chicken Stock (2 cups) to a gentle boil.
step 8
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.
step 9
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.
step 10
Fluff it up with a fork when it's done and that's it.
step 11
After 2 hours, remove the cinnamon sticks and bay leaves from the chicken and take it off of the heat.
step 12
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.