Moroccan Spiced Chicken Thighs with Couscous

Instructions

1. 1

   Mix the cumin, cinnamon, paprika, coriander, and 1 tsp salt; rub all over the chicken.

2. 2

   Cook in olive oil in a large skillet over medium-high heat 6-7 minutes per side until cooked to 175°F. Rest on a plate.

3. 3

   Bring the broth to a boil, stir in the couscous and raisins, cover, take off the heat, and let stand 5 minutes.

4. 4

   Fluff the couscous with a fork and stir in chopped parsley and the juice of half the lemon.

5. 5

   Slice the chicken and serve over couscous with lemon wedges.