Instructions

1. For the Chicken Tagine: In a small bowl mix together the cinnamon turmeric and allspice. Dry the chicken well and season evenly on all sides with 1 teaspoon salt. Rub the spice mix evenly over the thighs.
2. Heat a medium straight sided skillet over medium heat. Add the butter and heat until melted and the foaming subsides. Add the chicken skin side down and cook for 10 minutes or until deep golden brown. Flip the chicken and continue to cook for an additional 3 minutes. Remove the chicken to a plate. To the hot pan, add the onion and remaining 1/2 teaspoon salt and cook stirring often until soft and fragrant, about 3 minutes. Add the ginger and cook an additional minute. Add the chicken broth and return the chicken to the pan. Reduce the heat to medium low, cover the pan and simmer for 30 minutes, adding the apricots and olives after 20 minutes. Serve over citrus couscous sprinkled with the cilantro if desired.
3. For the Citrus Couscous: In a medium sauce pan combine the water, zest, orange juice and salt. Place over medium high heat and bring to a boil. Stir in the couscous, remove from the heat and cover with a tight fitting lid. Allow the coucous to sit for 5 minutes covered or until all the liquid is absorbed. Fluff with a fork before serving.