|4||whole chicken legs (about 3 pounds), cut into leg and thigh pieces|
|2 tsp||ground cinnamon, divided|
|1 tsp||ground ginger, divided|
|1 tbsp||olive oil|
|1 cup||chopped onion|
|3/4 cup||chopped dried fruit (such as currants, apricots, and prunes)|
|1||14-ounce can low-salt chicken broth|
|2 tsp||finely chopped fresh mint, divided|
Preheat oven to 375°F. Sprinkle chicken with salt, pepper, 1 teaspoon cinnamon, and 1/2 teaspoon ginger. Heat oil in large ovenproof skillet over medium-high heat. Add chicken pieces, skin side down, and cook until skin is brown, about 8 minutes. Turn chicken and transfer skillet to oven. Roast chicken until thermometer inserted into thickest part of thigh registers 175°F, about 15 minutes. Transfer chicken to plate; tent with foil.
Add onion to drippings in same skillet; sauté onion over medium-high heat until beginning to brown, about 5 minutes. Add dried fruit and remaining 1 teaspoon cinnamon and 1/2 teaspoon ginger; stir to coat. Add broth; bring to boil. Remove skillet from heat, stir in couscous and 1 teaspoon mint. Cover and let stand 5 minutes. Season couscous to taste with salt and pepper.
Mound couscous on platter; place chicken atop couscous. Sprinkle with 1 teaspoon mint and serve.
Makes 4 servings.
Source: Bon AppÃƒÂ©tit