Moroccan-Inspired Chicken Couscous Skillet

Ingredients:

Chicken:
1 pound chicken breasts (3–4 chicken breasts)
2 1/2 teaspoons paprika
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
3/4 teaspoon salt
1/4 black pepper
2 tablespoons olive oil

Couscous:
1 shallot or small onion, diced
3 cloves garlic, minced
1 1/2 cups couscous, dry
1 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
2 cups chicken broth
Mint, chopped, to serve
Parsley, chopped, to serve

Directions:

Preheat the oven to 375°F.
Place the chicken breasts on a cutting board. Lay a large piece of plastic wrap on top of the cutting board, covering the chicken, and pound the top of each chicken breast with a meat mallet, rolling pin, or small skillet until they are an even thickness across. (While this step is optional, it helps to ensure the chicken cooks more evenly.)
In a small bowl, add the paprika, cumin, coriander, ginger, salt, and pepper, salt, and stir to combine. Once combined, transfer the spice mixture to a plate and then transfer chicken breasts onto the plate, one at a time, turning them in the spice mixture until they are well coated, and then return them to the cutting board.
In a large skillet on medium-high heat, warm the olive oil. Once the oil is hot, add the chicken breasts and cook for 3-4 minutes per side until golden brown. Once cooked on both sides, remove from the pan and set aside. (Note: The chicken breasts will not be fully cooked, you will finish them in the oven.)
In the same pan, turn down the temperature to low-medium heat, add onion and garlic (and a bit more olive oil if needed), and cook for 2-3 minutes until tender.
Add turmeric and cinnamon, stir to coat the onion and garlic mixture, and cook for 15-30 seconds until fragrant. Add couscous and stir to coat with the onion, garlic, and spice mixture.
Pour chicken broth into the pan, stirring to ensure it’s well mixed with couscous, then return chicken breasts to the pan, laying them into the couscous and broth mixture.
Cover the pan with a lid and then transfer it to the oven to cook for 15 minutes, until the couscous is cooked, and the chicken reaches an internal temperature of 165°F.
Once cooked, remove the pan from the oven, remove the lid, and sprinkle with fresh mint and parsley before serving.
Any leftovers can be stored in an airtight container in the fridge for up to 4 days or in the freezer for 3 months.

I await your comments! Enjoy!