Moroccan Chicken Couscous with Dates Recipe

Season the chicken thighs with salt and pepper. Heat a large skillet over medium heat and add the chicken, skin-side down. Cook until golden brown and crispy, about 8 minutes per side. Remove from the skillet and set aside.

In the same skillet, add the chopped onion and garlic. Cook until softened and fragrant, about 5 minutes. Stir in the ground cumin, coriander, cinnamon, ginger, turmeric, and cayenne pepper (if using). Cook for another minute.

Add the chicken broth, diced tomatoes, and chopped dates to the skillet. Bring to a simmer. Return the chicken thighs to the skillet, cover, and cook for 30 minutes, or until the chicken is cooked through and tender.

In the meantime, cook the couscous according to the package instructions. Fluff with a fork.

Serve the Moroccan chicken over a bed of fluffy couscous. Garnish with fresh cilantro.