Quick Tagine Style Chicken (Rachael Ray's recipe)

This is a mellow, flavorful dish. The sort of ethnic dish that appeals to even unadventurous palates, though it is a bit ugly :). I found it to be quick to put together and my kids even liked it. Here you go:

Ingredients:

2 T. extra virgin olive oil

4 cloves garlic, smashed

kosher salt and freshly ground pepper

1 1/2 to 1 3/4 pounds boneless skinless chicken breasts, cut into large bite sized pieces (I used 3 breasts)

1 medium yellow skinned onion, quartered and sliced

10 pitted prunes, coarsely chopped

1/4 cup golden raisins

2 cups chicken stock

Spice blend:

1 1/2 t. each cumin and sweet paprika

1/2 t. each ground coriander and turmeric

1/8 t. cinnamon

Couscous:

1 1/2 cups chicken stock (I actually just dumped the whole can in, and it came out fine)

1 1/2 cups couscous

2 T. extra virgin olive oil

2 scallions, finely chopped (I used the whole thing, and wish I would have just used the green part)

Condiments:

Chopped cilantro or flat leaf parsely

Finely chopped scallions

Mango chutney

Directions:

Heat a large nonstick skillet over medium high heat. Add the olive oil and add smashed garlic. Season the chicken well with salt and pepper and scatter the chicken around the pan in an even layer. Cook chicken pieces 2 minutes on each side to brown, then add the onions, prunes, raisins and stock. Mix spices in a small dish and scatter over the pot. Cover and reduce to moderate heat. Cook for 7-8 minutes, remove the lid and stir.

To prepare the couscous, bring the chicken stock to a boil. Add the couscous, olive oil and scallions, and remove the couscous from the stove immediately. Cover and let stand 5 minutes. Fluff with a fork and serve.

Uncover the chicken and cook anotehr 2-3 minutes to thicken slightly. Adjust the seasoning to taste and serve chicken on a bed of couscous with desired garnishes.