Moroccan Chicken in Sauce and Couscous with Lemon and Dates

Ingredients:

• 1 lemon, sliced ​​into 0.5 cm thick circles (discard the ends and remove the seeds)
• 2 teaspoons of sugar
• 3 tbsp. l. olive oil
• 1.5 cups couscous
• 1/4 cup chopped dates or golden raisins
• 0.5 cups loosely chopped fresh cilantro
• 0.5 tsp ground cinnamon
• 0.5 tsp ground coriander
• 8 small skinless, boneless chicken thighs (about 1 kg total)
• 3 tablespoons tomato paste
• 1 can (425g) canned chickpeas, rinsed and drained

Preparation:

1. Sprinkle both sides of the lemon slices with sugar, 1/4 teaspoon salt, and a few turns of the black pepper grinder. Place on a plate and let rest for 10 minutes.
2. In a medium saucepan, combine 2 cups of water with 1 tablespoon of olive oil and a pinch of salt. Bring to a boil and add the couscous and dates. Cover, remove from heat, and let steam for about 10 minutes. Fluff the couscous with a fork and add half the cilantro. Cover and keep warm.
3. Combine cinnamon, coriander, 1 teaspoon salt, and a pinch of freshly ground black pepper. Sprinkle over the chicken. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until deep golden brown on both sides (the chicken will not be cooked through), about 3 minutes per side. Transfer to a plate. Wipe out the skillet.
4. Add the remaining oil to the pan and return to medium heat. Add the lemon slices in a single layer and cook until golden brown and caramelized on both sides, about 2 minutes per side. Transfer to the plate with the chicken.
5. Add the tomato paste to the pan and cook, stirring, until the paste darkens slightly, about 1 minute. Add 1.5 cups water, chickpeas, chicken, and lemon slices and simmer, turning the chicken occasionally, until cooked through, about 12 minutes. Stir in the remaining cilantro and serve with couscous.