Cinnamon Chicken with Couscous and Dried Fruit

adapted from Bon Appétit (December 2005)

Ingredients

4 chicken breasts
2 teaspoons ground cinnamon, divided
1 teaspoon ground ginger, divided
1 tablespoon olive oil
1 cup chopped onion
¾ cup mixed chopped dried fruit (such as dried cranberries, apricots, and dates)
1 14-ounce can low-salt chicken broth
1 cup couscous
2 teaspoons finely chopped fresh mint, divided

Directions

Preheat oven to 375°F. Sprinkle chicken with salt, pepper, 1 teaspoon cinnamon, and 1/2 teaspoon ginger. Heat oil in large ovenproof skillet over medium-high heat. Add chicken and cook until skin is brown, about 8 minutes. Turn chicken and transfer skillet to oven. Roast chicken about 15 minutes. Transfer chicken to plate; tent with foil.

Add onion to drippings in same skillet; sauté onion over medium-high heat until beginning to brown, about 5 minutes. Add dried fruit and remaining 1 teaspoon cinnamon and 1/2 teaspoon ginger; stir to coat. Add broth; bring to boil. Remove skillet from heat, stir in couscous and 1 teaspoon mint. Cover and let stand 5 minutes. Season couscous to taste with salt and pepper.

Mound couscous on platter; place chicken atop couscous. Sprinkle with 1 teaspoon mint and serve.