Moroccan-style Chicken with Couscous

Preheat the oven to 400 degrees. In a medium bowl, mix the cinnamon, ginger, salt and black pepper. Add the chicken and toss to coat.

In a deep ovenproof skillet, heat the oil over medium-high heat. Add chicken and cook about 4 minutes until golden brown; turn over and brown 3 minutes. Remove from skillet and set aside. Add the shallots and cook 1 minute. Next add the carrots and sauté for 10 minutes. Stir in the broth and diced tomatoes, scraping up the brown bits.

Return chicken to skillet and add the chickpeas and lemon zest. Cover and place in oven; bake 30 minutes.

To make couscous, bring the water, butter and salt to a boil in a small saucepan. and bring it to a boil over high heat. Stir in the couscous, cover and turn off the heat. Let the couscous sit, covered in the pan for 10 minutes then fluff with a fork.