Chicken and Couscous Tagine

Rinse chicken under cold running water and pat completely dry with paper towels. Season chicken with salt and pepper and sprinkle with flour.

Heat oil in a large heavy bottomed pot, set over medium-high heat. Working in batches, cook the chicken, turning occasionally, until browned on all sides, about 10 to 15 minutes. Transfer chicken to a baking sheet lined with paper towels to drain. Repeat the process until all the chicken is cooked. Pour off all but 2 tablespoons of grease from the pot and discard.

Reduce heat and add onions to the pot; saute until golden brown, about 6 to 8 minutes. Add cinnamon sticks, ginger, cumin, turmeric, and cayenne. Cook for about 1 minute or until aromatic. Increase heat to high, add broth, lemon wedges, zucchini tomatoes. Bring to a boil, reduce heat, cover and simmer for about 10 minutes. Place chicken on top of lemon wedges and zucchini; return to a boil. Reduce heat, cover and simmer until chicken is cooked through and juices run clear, about 15 to 20 minutes.

Meanwhile, prepare couscous per package directions.