CINNAMON CHICKEN WITH COUSCOUS AND DRIED FRUIT

Roast CINNAMON Chicken

4 dark chicken quarters, cut into leg and thigh pieces
2 tsp ground cinnamon, divided
1 tsp ground ginger, divided
salt and pepper to taste

COUSCOUS AND DRIED FRUIT

1 tbsp EVO oil
1 cup chopped onion
3/4 cup mixed chopped dried fruit (such as currants, apricots, and prunes)
14 oz chicken broth
1 cup couscous
2 tsp finely chopped fresh mint, divided
salt and pepper to taste

Preheat oven to 375°F. Sprinkle chicken with salt, pepper, 1 tsp cinnamon, and 1/2 tsp ginger. Sauté first if desired. Roast the chicken until a thermometer inserted into the thickest part of thigh registers 175°F. Fry onions in 1 tbsp EVO oil over medium-high heat until they brown. Add the dried fruit and remaining tsp of cinnamon and 1/2 tsp of ginger, and stir to coat. Add broth, and bring to a boil. Remove the skillet from the heat, stir in the couscous and a tsp of mint. Cover and let stand 5 minutes. Season the couscous to taste with salt and pepper. Mound some couscous on a plate, and place a piece of chicken atop, then sprinkle with 1 teaspoon mint and serve.