Ingredients

Marinade

• 2 oz olive oil
• ½ oz red wine vinegar
• 3 oz tomato paste
• 4 cloves garlic (minced)
• 2 teaspoon Ras el Hanout
• 1 teaspoon ground cinnamon (divided)
• &frac34 teaspoon ground ginger

Meat and Vegetables

• 2 lb chicken
• 3 carrots
• 2 ribs celery
• 1 red onion

Couscous

• 2 cup couscous
• 2 cup chicken stock
• 1 tablespoon dried parsley
• 1 teaspoon cinnamon

Procedure

Marinate chicken overnight using ¾ marinade.

Preheat oven to 425°F

Chop onions in ⅛ segments. Chop celery and carrot in 1 inch segments.

Toss vegetables in remaining marinade.

Place chicken in skillet. Place vegetables on top.

Bake for 45 minutes.

Boil chicken stock.

Mix parsley and cinnamon into couscous. Add boiling stock. Let sit 10 minutes.

Mix couscous into skillet. Let sit 5 minutes.