Ingredients
4
whole chicken legs (about 3 pounds), cut into leg and thigh pieces
2
tsp ground cinnamon, divided
1
tsp ground ginger, divided
3/4
cup mixed chopped dried fruit (such as currants, apricots, and prunes)
1
14-ounce can low-salt chicken broth
2
tsp finely chopped fresh mint, divided
Directions
1.
Preheat oven to 375°F. Sprinkle chicken with salt, pepper, 1 teaspoon cinnamon, and 1/2 teaspoon ginger. Heat oil in large ovenproof skillet over medium-high heat. Add chicken pieces, skin side down, and cook until skin is brown, about 8 minutes. Turn chicken and transfer skillet to oven. Roast chicken until thermometer inserted into thickest part of thigh registers 175°F, about 15 minutes. Transfer chicken to plate; tent with foil.
2.
Add onion to drippings in same skillet; sauté onion over medium-high heat until beginning to brown, about 5 minutes. Add dried fruit and remaining 1 teaspoon cinnamon and 1/2 teaspoon ginger; stir to coat. Add broth; bring to boil. Remove skillet from heat, stir in couscous and 1 teaspoon mint. Cover and let stand 5 minutes. Season couscous to taste with salt and pepper.
3.
Mound couscous on platter; place chicken atop couscous. Sprinkle with 1 teaspoon mint and serve.
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