Moroccan chicken with prunes, almonds and couscous

Prep: 15 minutes
Cook: 1 hour
Servings: 5

Braising chicken in a sauce that combines cinnamon, nutmeg and honey with a hint of saffron might sound surprising, but this is a delicious, spectacular dish. Some people sprinkle the chicken with toasted sesame seeds as well. If you'd like a touch of green, you can garnish the dish with fresh basil.
  • 3 pounds chicken pieces
  • 2 yellow onions, minced
  • 1/2 teaspoon salt
  • Freshly ground pepper
  • 1 stick cinnamon
  • 1 cup chicken stock, broth or water
  • 1/8 teaspoon saffron threads
  • 1 1/3 cups pitted prunes
  • 2 tablespoons honey
  • Freshly grated nutmeg
  • 1 package (10 ounces) plain couscous, cooked to package directions
  • 1/2 cup whole blanched almonds, lightly toasted
1. Combine chicken, onions, salt and pepper in a Dutch oven. Cover; cook over low heat, turning chicken pieces over occasionally, 5 minutes. Add cinnamon, stock and saffron. Heat to a boil over medium heat. Cover; simmer over low heat, turning pieces occasionally, until breast pieces are tender when pierced with a knife, 35 minutes. Transfer to a plate. Cook remaining chicken pieces, until tender, covered, 10 minutes. Transfer chicken to plate.

2. Add prunes and honey to sauce; cook uncovered over medium heat until prunes are just tender, 5 minutes. Transfer prunes to a heated bowl; cover. Discard cinnamon stick. Cook sauce over medium heat, stirring occasionally, to thicken slightly, about 5 minutes. Add nutmeg. Taste; adjust seasoning. Return chicken to pan. Cover; heat over low heat 5 minutes.

3. Fluff couscous with a fork; mound it on a heated platter. Arrange chicken around or over couscous; spoon sauce and prunes over chicken. Garnish with almonds.

Nutrition information:
Per serving: 785 calories, 30% of calories from fat, 26 g fat, 6 g saturated fat, 115 mg cholesterol, 88 g carbohydrates, 48 g protein, 425 mg sodium, 8 g fiber.