1 tablespoon Moroccan Spice
1 pound 12 oz boneless, skinless chicken thighs, trimmed and halved
1 tablespoon oil
2 oz butter, divided use
1 large onion cut into wedges
1 cinnamon stick
2 garlic cloves, crushed
2 tablespoons lemon juice
1 cup chicken stock
1/3 cup pitted prunes, halved
1 1/2 cups couscous
lemon wedges to serve (I didn't use lemon wedges)
Sprinkle half the spice blend over the chicken. Heat the oil and 1 oz of the butter in a large saucepan of deep sided frying pan over medium heat. Cook the chicken in two batches for 5 minutes, or until they are evenly browned. Remove from the pan, the add the onion and cinnamon stick and cook for 2-3 minutes before adding the garlic. Return the chicken to the pan and add the lemon juice and the remaining spice blend. Season, then cook, covered, for 5 minutes.
Add the stock and prunes to the pan and bring to a boil. Reduce the heat to medium-low and cook, uncovered, for 15 minutes, or until the chicken is cooked and the liquid has reduced to a sauce. Before serving, stir 1 oz of the butter into the sauce.
About 10 minutes before the chicken is ready, make couscous according to package directions. Serve with the chicken.
Makes 4 servings.
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