Moroccan Chicken with Couscous

Directions

In a medium bowl, combine the olive oil, paprika, cumin, ginger, cayenne pepper, coriander, and cinnamon. Add the chicken breasts and mix to coat well. Place chicken in the refrigerator to marinate for at least 30 minutes. Place half of the carrots and onions into the bottom of a dutch oven or an oven-safe baking dish with a lid. Arrange the chicken on top. Add the remaining carrots and onions along with the garlic and olives. Use a vegetable peeler to peel strips of skin from the lemon and add them to the dutch oven along with juice from half of the lemon, the honey, the chicken broth, and the cilantro. Place the lid on the dutch oven and place it into the cold oven. Turn the oven on to 325° F and bake for 2 hours. 20 minutes before the chicken is done, prepare the couscous. Add the oil to a medium saucepan over medium-high heat. Add the couscous and stir to coat. Add the chicken broth. Bring the pot to a boil, place a lid on the pot and reduce the heat to low. Cook for 15 minutes or until the couscous is tender. Just before serving, add the raisins, pumpkin seeds, and pistachios, and fluff with a fork. Serve the couscous in individual bowls and top with the chicken, vegetables, and olives. Garnish with additional cilantro.