5 tsp. cumin seeds
\n5 tsp. coriander seeds
\n2-1\/2 tsp. whole allspice
\n5 tsp. ground nutmeg
\n2-1\/2 tsp. ground ginger
\n1-1\/4 tsp. ground red pepper
\n1-1\/4 tsp. ground cinnamon
\n1 tsp. olive oil
\n8 cups vertically sliced onion (about 2 pounds)
\n1\/2 tsp. salt
\n1-1\/2 tsp. sugar
\n1\/2 tsp. black pepper
\n1 (10-1\/2-ounce) can low-salt chicken broth
\n1\/4 cup raisins
\n4 chicken thighs (about 2 pounds), skinned
\n1 (15-1\/2-ounce) can chickpeas (garbanzo beans), drained
\n4 cups hot cooked couscous<\/p>\n
Place first 3 ingredients in a spice or coffee grinder; process until finely ground. Combine cumin mixture, nutmeg, ginger, red pepper, and cinnamon; set aside.Heat oil in a Dutch oven over medium heat. Add onion and salt; cover and cook 10 minutes. Add 1 tsp. cumin mixture, sugar, and black pepper; cover and cook 15 minutes.Preheat oven to 375\u00b0. Add broth, and cook, uncovered, 30 minutes. Add raisins, chicken, and chickpeas; cover and bake chicken mixture at 375\u00b0 for 30 minutes. Serve with couscous.<\/p>\n
Yield: 4 servings
\nServing size: 1 chicken thigh, about 2\/3 cup onion mixture, and 1 cup couscous<\/p>\n
Calories: 543
\nFat: 7.6 g
\nFiber: 10 g<\/p>\n","protected":false},"excerpt":{"rendered":"
5 tsp. cumin seeds 5 tsp. coriander seeds 2-1\/2 tsp. whole allspice 5 tsp. ground nutmeg 2-1\/2 tsp. ground ginger 1-1\/4 tsp. ground red pepper 1-1\/4 tsp. ground cinnamon 1 tsp. olive oil 8 cups vertically sliced onion (about 2 pounds) 1\/2 tsp. salt 1-1\/2 tsp. sugar 1\/2 tsp. black pepper 1 (10-1\/2-ounce) can low-salt chicken broth 1\/4 cup raisins 4 chicken thighs (about 2 pounds), skinned 1 (15-1\/2-ounce) can chickpeas (garbanzo beans), drained 4 cups hot cooked couscous Place…<\/p>\n