Chicken Tagine with Pine-nut Couscous

Ingredients

• 5 fresh flat-leaf parsley sprigs plus 1/4 cup minced fresh parsley leaves
• 1 teaspoon ground cinnamon
• 2 tablespoons olive oil
• 2 cardamom pods, lightly crushed
• 1 teaspoon salt
• 15 dried apricots, halved
• 15 pitted prunes, halved
• + 12 more ingredients
• • 4 cups reduced-sodium chicken broth
  • 1 ½ cups couscous
  • ¼ cup lightly toasted pine nuts
  • 1 teaspoon grated fresh lemon zest
  • 1 teaspoon ground turmeric
  • 2 small dried red chiles, such as arbol
  • 1 teaspoon ground coriander
  • 6 bone-in chicken thighs (with skin)
  • 1 medium onion, thinly sliced (about 2 cups)
  • 4 large garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • ¼ teaspoon freshly ground black pepper

1. Heat oil in a 6- to 8-qt. heavy-bottomed pot over medium-high heat. Add half the chicken, skin side down, and cook until golden brown, 5 to 7 minutes. Turn over and cook 3 minutes more. Transfer to a plate; repeat with remaining chicken and set aside. 2. Drain all but 2 tbsp. oil from pot and ...

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