Orange-Tomato Couscous with Chicken



6 boneless, skinless chicken thighs (about 1 1/2 pounds), trimmed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 1/4 teaspoons ground cinnamon, divided
1 1/4 teaspoons ground cumin, divided
2 tablespoons extra-virgin olive oil, divided
1 medium onion, thinly sliced
1 14-ounce can diced tomatoes, with juice
1 15-ounce can chickpeas, rinsed
1 cup reduced-sodium chicken broth
4 tablespoons chopped fresh cilantro, divided
1 orange, scrubbed, halved and cut into 1/4-inch slices
1 cup whole-wheat couscous

1. Pat chicken thighs dry with a paper towel. Season with salt, pepper, 1/4 teaspoon cinnamon and 1/4 teaspoon cumin.
2. Heat 1 tablespoon oil in a Dutch oven over medium heat. Add the chicken thighs and cook until browned, 3 to 4 minutes per side. Transfer to a plate and set aside.
3. Add the remaining 1 tablespoon oil and onion to the pan. Cook, stirring occasionally, until the onion is softened, about 2 minutes. Add the remaining 1 teaspoon each cinnamon and cumin and cook, stirring constantly, for 30 seconds. Add tomatoes and their juice, chickpeas, broth, 2 tablespoons cilantro and orange slices; bring to a simmer, stirring with a wooden spoon to scrape up any browned bits. Return the chicken and any collected juice to the pan; cover and cook over medium-low heat until the chicken is cooked through, 5 to 10 minutes. Transfer the chicken to a clean plate.
4. Bring the cooking liquid back to a boil; stir in couscous and place the chicken thighs on top of the mixture. Remove from heat, cover and let stand for 5 minutes before serving. Garnish with the remaining cilantro.

Yield: 6 servings