Moroccan Chicken Tagine with Mint Couscous

Ingredients

• 6 chicken thighs
• 1 onion, sliced
• 2 teaspoons ras el hanout
• 1 cup chicken stock
• 1/2 cup dried apricots
• 1/2 cup green olives
• 2 cups cooked couscous
• 1/2 cup chopped fresh mint
• Lemon zest, olive oil, salt, and pepper

Method

1. Brown chicken thighs in olive oil and set aside.
2. Cook onion with ras el hanout until fragrant.
3. Add stock, apricots, olives, and chicken; simmer until tender.
4. Fluff couscous with lemon zest, olive oil, salt, and mint.
5. Serve the chicken and sauce over mint couscous.