One Pot Moroccan Chicken + Chickpeas with Pistachio Couscous and Goat Cheese

The title of this may cause you to think it's complicated, but it's not. Warm, spicy, and creamy comfort food. You won't be sorry for trying this one.

From Half Baked Harvest

Ingredients:
~1 lb. boneless, skinless chicken thighs, cut up into bite-size pieces
~2 tbs. olive oil
~2 tsp. smoked paprika
~1 tsp. cumin
~3/4 tsp. cinnamon
~1/2 tsp. coriander
~1/8 tsp. cayenne pepper
~1/2 tsp. pepper
~1/2 tsp. salt
~1 large shallot, thinly sliced
~1 tsp. fresh ginger, grated
~2 cloves minced garlic
~1 red bell pepper, chopped
~3 carrots, chopped
~3 tbs. tomato paste
~1 chipotle chile in adobo, minced
~2 cups chicken broth
~2 cans chickpeas, rinsed and drained
~1 lemon (zest and juice)
~1/4 cup fresh cilantro

For the couscous:
~1 box prepared couscous (I always make mine with chicken stock for more flavor!)
~1/4 cup chopped pistachios
~6-8 dried dates, chopped
~4 oz. goat cheese, crumbled

1. In a small bowl, combine smoked paprika, cumin, cinnamon, coriander, cayenne pepper, salt, and pepper.
2. Heat olive oil in a large high-sided skillet over medium high heat. Add chicken and half of the seasoning mixture. Brown chicken all over until cooked through, about 6 minutes. Remove chicken and set aside.
3. Add a little more olive oil to pan and swirl to coat. Add shallot, ginger, garlic, red pepper, and carrots. Saute for 4-6 minutes. Add remaining spice mixture and saute another 30 seconds, stirring constantly.
4. Add chicken back to skillet and stir in tomato paste, chipotle, chicken broth, and chickpeas. Bring to a boil and reduce heat. Simmer 5-10 minutes or until mixture thickens. Remove from heat and stir in cilantro, lemon zest, and juice.
5. Divide couscous among bowls or plates and sprinkle with pistachios and dates. Top with chickpea mixture. Sprinkle on goat cheese and garnish with extra chopped pistachios and cilantro.