Moroccan Chicken with CousCous

In a large deep skillet, heat olive oil over medium high heat. Cook chicken thighs (boneless skinless) until browned on both sides. Remove to a plate. In same skillet, adding more oil if necessary, turn down heat to medium and cook onions until soft. Add garlic and cook one minute. Add chopped peppers and zucchini, cooking one minute more. Add cinnamon, cumin and coriander to hot oil and vegetables, stirring until fragrant. Pour in tomatoes and broth, stirring to combine. Add salt, pepper and sugar and turn heat to simmer.

Remove them from the heat and shred slightly or pull apart chicken thighs (not too small of pieces) and return to skillet along with chickpeas. Allow to cook and all flavors to come together, simmering 20 minutes minimum or until sauce has thickened slightly. Adjust seasonings as needed.

In saucepan, heat 2 cups of broth to boiling. Add couscous and stir. Remove from heat and cover with a lid. Let sit for 5-10 minutes until couscous is light and fluffy and liquid is absorbed. Drizzle in an additional 1-2 teaspoons of olive oil and fluff with fork.

Serve chicken over couscous with a tomato, cucumber and red onion salad with a red wine vinaigrette.