Morroccan Skillet Chicken with Pine Nut Couscous

This was really good. I love just about anything that contains cinnamon. My dh ate it, but I don't think he appreciated the flavor combination as well as I did. Oh well you win some lose some, right?

Source: Everyday with Rachael Ray August 2009

Ingredients:

1 tbsp sweet paprika
2 tsp turmeric
2 tsp ground coriander ( I omitted)
2 tsp ground cumin
1/2 tsp ground cinnamon
2 pounds boneless dark or white meat chicken, cut into 2-inch pieces ( I used 1 pound and it was plenty)
2 tbsp EVOO ( I used 1)
1 large onion, thinly sliced
4 large cloves of garlic, diced ( I used 2)
2 lemons, 1 thinly sliced and one juiced ( I used 1 lemon thinly sliced only)
Salt and pepper
1 c pitted large green olives ( I omitted)
2.5 c chicken stock
1 tbsp butter ( I omitted)
1.5 c Couscous
1/4 c pine nuts, toasted
1 c flat leaf parsley ( I omitted)

Directions:

1. In a large bowl mix together the spices. Add the chicken and toss to coat.
2. In a large skillet, heat the EVOO over medium-high heat until rippling and beginning to smoke. Add the chicken and cook, turning, until browned, 3 to 4 minutes. Add the onion, garlic and lemon; season with s&p. Cook , stirring frequently until the onion is soft, 6 to 7 minutes. Add 1 c chicken stock, the olives and lemon juice, scraping the bottom of the pan. Remove from the heat.
3. In a medium saucepan, bring the remaining 1.5 c chicken stock to a boil. Stir in the couscous, cover, turn off the heat and let stand for 5 minutes. Fluff the couscous with a fork and stir in the pine nuts. Top the chicken with parsley. To serve, top the couscous with the chicken mixture.

Serves 6