I tried this recipe last night for dinner and it was a big hit.

  The mixture of rather unusual Eastern spices really puts a different slant on plain old chicken thighs!  You can also add in drumsticks to this if you wish instead of all thighs.  
Since one person in my house is gluten intolerant, I used quinoa instead of couscous but if you have no problem with wheat intolerance, go ahead and use couscous as the recipe indicates.

Moroccan chicken and couscous

12 chicken thighs (I used boneless, skinless)
Non-stick cooking spray
1 tsp. ground cumin
3/4 tsp. ground cardamom
3/4  tsp. ground cinnamon
1/4 tsp. ground cayenne pepper (optional)
1 tsp. salt
3 &1/2 cup cooked couscous (for better flavor, I use stock to reconstitute my couscous instead of water.)
3/4 cup chopped red or orange sweet peppers
3/4 cup sliced almonds, lightly toasted
1/2 cup golden raisins or dried cranberries
1/3 cup red onion, finely chopped

Preheat oven to 425 degrees.  Spray a large baking sheet with non-stick cooking spray.  Mix together all spices.  Spray the chicken on both sides and sprinkle, generously, with the spice mixture.  Bake for about 18-20 minutes until chicken is done.  Let rest for 5 minutes. While chicken is cooking, mix together the cooked couscous, peppers, almonds raisins and onions.  Heat,   briefly,  in microwave if necessary.  Place couscous in a large serving dish and top with the spiced chicken. Serve with a tomato and cucumber salad and veggie of your choice. 

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