Spiced Chicken and Chickpea Stew

Ingredients

• 2 tablespoon(s) olive oil
• 1 1/2 pound(s) skinless chicken breasts, cut into 3-inch pieces
•  Kosher salt
•  Pepper
• 1 onion, chopped
• 2 clove(s) garlic, finely chopped
• 1 tablespoon(s) ground cumin
• 1/4 teaspoon(s) ground cinnamon
• 1 tablespoon(s) grated fresh ginger
• 1 can(s) (28-ounce) diced tomatoes
• 1 can(s) (15-ounce) chickpeas
• 1/2 cup(s) raisins (or apricots)
• 1 cup(s) couscous
•  Fresh cilantro, for serving
• 

Directions

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook until browned, 2 to 3 minutes per side. Transfer to a bowl. Add 1/2 cup water to the skillet and cook, scraping up any bits, for 2 minutes. Transfer the pan juices to the bowl with the chicken.
2. Wipe out the skillet and heat the remaining tablespoon oil over medium heat. Add the onion, season with 1/4 teaspoon each salt and pepper and cook, covered, stirring occasionally for 6 minutes. Stir in the garlic, cumin, and cinnamon and cook for 1 minute. Stir in the ginger.
3. Add the tomatoes (and their juices), chickpeas, and raisins and bring to a simmer. Return the chicken and any juices to the skillet, nestling it among the tomatoes, and simmer until the chicken is cooked through, about 4 minutes.
4. Meanwhile, prepare the couscous according to package directions. Serve with the chicken and chickpea mixture and sprinkle with cilantro, if desired.