6 boneless, skinless chicken thighs (about 500 g), 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
- 400 g diced tomatoes, with juice
- 400 g 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
Pat chicken thighs dry with a paper towel. Season with salt, pepper, 1/4 teaspoon cinnamon and 1/4 teaspoon cumin.
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.
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.